Baked cookies are an important vehicle of bioactive ingredients in the field of functional foods. This study evaluated the sensorial, nutritional and biological properties of oatmeal cookies incorporated with an aqueous extract of Stevia rebaudiana Bertoni (var. Morita II). Oatmeal cookies were developed by replacing 25, 50, 75 and 100% sucrose with the aqueous extract of stevia. The level of satisfaction provided by the products was evaluated, in addition to their proximate composition, total dietary fiber, (soluble and insoluble) content, and angiotensin-converting enzyme inhibitory, anti-diabetic and antioxidant characteristics. Finally, some quality attributes of the products, such as water activity, texture, color and microbiological analysis, were measured. Owing to the functional potential, the formulated oatmeal cookies are an alternative for the prevention of illnesses related to metabolic syndrome, with no side effects.

烘焙饼干是功能食品领域中生物活性成分的重要载体。这项研究评估了燕麦饼干与甜叶菊水提取物的感官，营养和生物学特性。贝尔托尼（Morita II）。通过用甜叶菊的水提取物代替25％，50％，75％和100％的蔗糖来开发燕麦饼干。除了其接近的组成，总膳食纤维，（可溶性和不溶性）含量以及对血管紧张素转化酶的抑制，抗糖尿病和抗氧化特性外，还评估了产品提供的满意程度。最后，测量了产品的一些质量属性，例如水活度，质地，颜色和微生物分析。由于具有功能潜力，配制的燕麦饼干可作为预防与代谢综合征相关的疾病的替代方法，且无副作用。