@article{jfnr20164114,
author={{Lemus-Mondaca, Roberto A. and Vega-GĻĒlvez, Antonio and Rojas, Pilar and Ah-Hen, Kong},
title={Assessment of Quality Attributes and Steviosides of <i>Stevia rebaudiana</i> Leaves Subjected to Different Drying Methods},
journal={Journal of Food and Nutrition Research},
volume={4},
number={11},
pages={720--728},
year={2016},
url={http://pubs.sciepub.com/jfnr/4/11/4},
issn={2333-1240},
abstract={<i>Stevia</i> is a plant of great scientific interest due to its high sweetening power and its health benefits giving birth many researches related to changes of this quality by applying a conservation process. Therefore, the objective of this study was to evaluate the influence of different drying techniques (convection, vacuum, microwave, infrared, shade and freeze drying) on proximal analysis, vitamins C and E, fatty acid and amino acid profiles and steviosides from <i>Stevia</i> leaves. Stevioside was the main sweetener found in fresh sample and showed significant increase in all treatments, although convective was the less aggressive treatment (7.45% DM) followed by vacuum (7.02% DM). <i>Stevia</i> leaves may be used as a nutritional complement besides its sweetening power.},
doi={10.12691/jfnr-4-11-4}
publisher={Science and Education Publishing}
}