EFFECT OF HONEY AND STEVIA AS SUGAR SUBSTITUTE ON SENSORY EVALUATION OF CHIFFON CAKE

Autor:	Sandra Sanggramasari
Rok vydání:	2019
Předmět:	biology Food products Sugar substitute Flavour Food science biology.organism_classification Sugar Stevia Mathematics
Zdroj:	Journal of Business on Hospitality and Tourism. 5:117
ISSN:	2527-6921 2527-9092
DOI:	10.22334/jbhost.v5i1.134
Popis:	This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake using sugar, honey and stevia. The research used an experimental method. This research used descriptive analysis technique of observation and interviews with reference to a comparison that is sensory evaluation of chiffon cake characteristic, which include appearance, flavour and texture. The results show that panelists prefer chiffon cake using sugar as a sweetener in terms of appearance and texture. However, chiffon cake using honey as a sugar substitute is preferable to panelists in terms of flavour and overall aspects.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::789c3cfab254dfc36b00b1c03e3ce7a4 https://doi.org/10.22334/jbhost.v5i1.134 Zobrazit plný text záznamu