Effect of sugar substitution by natural high intensity sweetener on the quality characteristics of cookies and muffins
| Autor: | Usha Bajwa, Kajal Karnatak |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
education.field_of_study
biology High intensity Population Horticulture Sweetness Added sugar Maltodextrin biology.organism_classification Agricultural and Biological Sciences (miscellaneous) Stevia chemistry.chemical_compound chemistry Food science Quality characteristics Sugar education Agronomy and Crop Science Food Science |
| Zdroj: | Agricultural Research Journal. 56:517 |
| ISSN: | 2395-146X 2395-1435 |
| DOI: | 10.5958/2395-146x.2019.00080.2 |
| Popis: | Cookies and muffins are sugar rich baked products and are considered undesirable for a specific group of population like diabetics, obese and heart patients. Since sugar being one of the major component of these products, its much sought-after replacement in the formulation is a serious challenge with respect to product characteristics. The investigation was aimed to study the effect of sugar substitution by stevia on physical and sensory characteristics of cookies and muffins. The quantity of stevia inclusion was predetermined as to impart sweetness equivalent to 100% sugar. In the formulations, 25 to 100% of sugar was substituted by stevia powder and remaining amount was compensated with maltodextrin. Sugar replacement resulted in dull brown color, increased spread and decreased hardness in cookies. Muffins containing stevia were dull brown, lower in volume and more firm than those with added sugar. The overall acceptability scores of cookies and muffins decreased significantly (p |
| Databáze: | OpenAIRE |
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