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Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake
Leila Nateghi, Fatemeh Zarei,
Volume 8, Issue 2 (5-2023)
Abstract
Today there is an increasing demand for low-calorie and functional food products worldwide. Green tea powder (GTP) has antioxidant property due to its phenolic structure which makes it a good natural replacement for synthetic antioxidants. Stevia is a calorie-free product which can be substituted for sucrose in foods. The aim of this study was to investigate the feasibility of using GTP and stevia instead of flour and sugar, respectively, in the formulation of non-fermented layer cake. Methods: To do so, different concentrations of GTP (10, 20, 30% w/w) and stevia (40, 60, 80% w/w) were incorporated into the formulation of cake. Ten treatments were designed and the rheological properties of dough including farinograph and extensograph characteristics were measured. Three dough samples with superior rheological properties along with control sample were baked. The physicochemical and sensory properties of the selected samples were compared with those of control sample. Results: The layer cakes containing 10% GTP and 40%, 60%, and 80% stevia were selected as the superior treatments and their quality properties were compared with those of control sample. Increased concentration of stevia significantly reduced the specific volume and increased the firmness of the layer cake samples. There was no significant difference in total acceptance between the layer cakes containing GTP and stevia and control sample. Conclusion: The treatment containing 10% green tea powder and 80% stevia was selected as the superior treatment regarding the nutritional and quality properties.

The Effect of Endurance Training with Garlic and Stevia Supplementation on AgRP and α-MSH in Brain Tissue of Obese Wistar Rats
Mahsa Taleshi, Reza Rezaeeshirazi, Seyed Javad Ziaalhagh, Habib Asgharpour,
Volume 9, Issue 2 (5-2024)
Abstract
Background: The aim of this study is to investigate the effect of endurance training with garlic and stevia supplementation on AgRP and α-MSH in the brain tissue of obese Wistar rats. Methods: 36 obese male Wistar rats fed with a high-fat diet (24 g fat, 24 g protein, and 41 g carbohydrate/100 g) were divided into six groups, including: 1) sham; 2) stevia supplementation; 3) garlic supplementation; 4) endurance training; 5) stevia supplementation plus endurance training, and 6) garlic supplementation plus endurance training. Moreover, 6 rats were included in the healthy control group to investigate the effects of obesity on the research variable. Training groups performed incremental endurance training for 15-50 minutes at a speed of 15-25 m/min, for eight weeks. Garlic and stevia supplements were added to the diet of the supplementation groups at a dose of 250 mg/kg. Results: Levels of AgRP in stevia supplementation group were significantly higher than endurance training (P=0.019) and endurance training plus stevia supplementation (P=0.018) groups. Levels of α-MSH in the garlic supplementation (P=0.001), endurance training (P=0.002), stevia supplementation plus endurance training (P=0.001), and garlic supplementation plus endurance training (P=0.001) groups were significantly higher than the sham group. In addition, in the endurance training plus stevia supplementation group, the levels were significantly higher than the stevia supplementation group (P=0.002). Conclusion: Endurance training plus garlic supplementation as well as endurance training plus stevia supplementation seem to play a synergistic role in appetite control protein; however, more studies on AgRP changes, following training and garlic and stevia supplementation are needed.

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