Effect of Using Sweetness Products Fortified by Stevia Plant and other Materials on some Biochemical Parameters in Diabetic Rats

Abstract

he effect of using food products fortified with stevia leaves and other materials such as pomegranate molasses, ginger, sesame seeds, and pumpkin seeds on the general acceptability of the sweetness and its ameliorative impacts on diabetes caused by STZ in rats. The sweets were prepared as (control and supplemented with stevia leaves individually and in combination with the other materials). The proximate chemical composition of raw materials, products, and sensory properties were evaluated. The results revealed that STZ induced diabetes in rats caused a significant decrease in FBW, BWG%, G%, FI and FER compared to the negative control group. While, found a increase in ALT and AST, TC, TG, VLDLC, and LDL-C, however, serum HDL-C level, testosterone, LH and FSH, SOD, activity and GPA and NO were decreased significantly compared to the healthy rats. Administration of stevia with other materials such as pomegranate molasses, ginger, sesame seeds, and pumpkin seeds alleviates the impact of diabetic disease. The conclusion was that sweetness products supplemented with stevia received acceptable sensory scores and exhibited protection in diabetes. This effect can be attributed to their high nutritional quality and their rich content of the antioxidant activity, and minerals especially phosphorus, calcium, sodium, zinc, copper, iron, and magnesium.