DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS

FOOD TECHNOLOGY

This research project is dedicated to the development and evaluation of a novel functional baked product – bread – that is enriched with natural sweeteners, specifically stevia and fenugreek. These ingredients are chosen for their renowned polyphenolic compounds, which hold potential antidiabetic and antioxidant properties. The primary objective of the bread formulation is to create a product that not only meets the sensory expectations of consumers but also aligns with the increasing demand for functional foods in managing diabetes. The study encompasses a detailed and systematic process, starting from the careful sourcing of ingredients to rigorous sensory evaluations and comprehensive nutritional analyses. This thorough approach ensures that every aspect of the bread’s development is scrutinized, from its taste and texture to its impact on blood sugar levels. Preliminary findings from the research are promising, indicating that the incorporation of stevia and fenugreek not only imparts sweetness to the bread but also contributes to potential antidiabetic benefits. The polyphenols present in these natural sweeteners may go beyond merely enhancing flavour, exhibiting antioxidant properties that can further support health. As part of the project’s holistic approach, marketing strategies have been devised to educate consumers about the health benefits of the product.. This interdisciplinary endeavour bridges the realms of nutrition, culinary science, and market dynamics. By integrating insights from various disciplines The project’s outcomes contribute not only to advancing knowledge in diabetes management but also lay the groundwork for future innovations in the field of functional foods.

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