Producing dietary functional halva for diabetic people using Stevia Plant, bio-sweetener, oats, and wheat bran flour

Background and objective: in addition to common nutritional specifications, functional foods provide healthy values for consumers, and these foods have pharmaceutical value besides their nutritional properties. Moreover, functional foods effectively reduce the risk of acute and chronic diseases. This research is an empirical study that is conducted by reviewing the revenant papers and texts and using oat flour, wheat bran flour, stevia leaf (sugar substitute), whey, vegetable oil, and some seasonings such as saffron, cardamon, and cinnamon. Halva was produced in three forms: 100% oat flour (whole-oat flour), 100% wheat bran flour (whole-wheat flour), 50% oat flour, and 50% wheat bran flour, and kruskal-wallis analysis was used for statistical assessments of quality and sensitive analysis. The applied purpose of this study is to produce dietary products for individuals with cardiovascular, hypertension, non-insulin-dependent diabetes, obesity, etc. In this research, we sought to prepare a versatile food with high nutritional value that meets the needs of diabetics, a food that has health-giving properties for these people in addition to conventional nutritional properties. The stevia plant is a very strong sweetener and a very suitable alternative to refined sugars. Wheat bran and oat flour are the richest food sources of fiber and plant fibers, which include high amounts of protein, carbohydrates and mineral salts, which play a significant role in the diet of diabetics have.