PHYSICO-CHEMICAL CHARACTERISTICS AND NUTRITIONAL PROFILE OF PROCESSED AND RAW STEVIA POWDERS: A COMPARATIVE STUDY

Abstract

Stevia (Stevia rebaudiana Bertoni), a natural, non-caloric sweetener, has gained significant attention in the food industry due to its potential health benefits and nutritional value. This study aims to investigate the physico-chemical properties and nutritional composition of processed and non-processed Stevia powders to evaluate the effects of processing on its quality. Stevia samples were subjected to various processing methods including drying and milling, while non-processed samples were analyzed in their natural form. Physico-chemical parameters such as moisture content, ash content, pH, and bulk density were measured. Additionally, the nutritional composition was assessed through the determination of macronutrients (protein, carbohydrate, fat) and micronutrients (vitamins and minerals) using standard analytical methods. The results indicate significant differences between processed and non-processed Stevia powders in terms of moisture content and nutritional components. Processed Stevia exhibited reduced moisture and ash content, while also showing a slight decrease in protein levels compared to non-processed samples. However, the processing led to an enhanced concentration of carbohydrates, making it potentially more suitable for use as a natural sweetener in food applications. These findings highlight the impact of processing on the quality and functionality of Stevia, suggesting that processing methods can optimize Stevia's application in the food industry. Further research is recommended to explore the long-term stability and health benefits of processed Stevia powders.