Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Development and Quality Evaluation of Stevia Based Cake and Biscuits


Affiliations
1 Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India
     

   Subscribe/Renew Journal


The present study was undertaken to develop cake and biscuit with sugar, sucralose, stevia leaf powder and stevia liquid extract. Organoleptic evaluation of cake and biscuit based on stevia leaf powder, stevia liquid extract, sucralose and sugar was carried out using nine point hedonic rating scale. Non-significant difference in mean overall acceptability scores was observed between sucralose and stevia liquid extract based samples with maximum scores for control samples. Stevia leaf powder based samples scored minimum. Biscuit samples could be stored at room temperature till 15 days with nonsignificant variations and thereafter the scores kept declining till two months, thereby falling in the category of "liked slightly to "disliked slightly". During storage the moisture content and CFU count of the products was found to be satisfactory.

Keywords

Biscuit, Cake, Stevia, Sucralose, Organoleptic Evaluation, Shelf-Life.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Abouarab, A. and Abusalem, M.F. (2010). Physico-chemical assessment of natural sweeteners steviosides produced from Stevia rebaudiana Bertoni plant. African J. Food Sci., 4 : 269–281.

  • Agarwal, V., Kochhar, A. and Sachdeva, R. (2009). Sensory and nutritional evaluation of sweet cereal products prepared using stevia powder for diabetics. Ethno. Med., 3 (2):

  • Alizadeh, M., Lalabadi, M.A., Ansari, H.H. and Kheirouri, S.

  • (2012). Effect of stevia as a substitute for sugar on physiochemical and sensory properties of fruit based milk shake. J. Sci. Res. Rts., 3(11).

  • APHA (1984). American Public Health Association, Standard Method for the Examination of Dairy products. 10th Ed. INC, NEW YORK, U.S.A.

  • AOAC (2012). Official methods of analysis. Association of Official Analysis Chemists, (19th Ed.), Arlington, V.A.

  • Goyal, S., Samsher. and Goyal, R.K. (2010). Stevia (Stevia rebaudiana) a bio- sweetener: A review. Internat. J. Food Sci. Nutr., 61 : 1-10.

  • Gupta, E., Purwar. S., Sundaram. S. and Rai, G.K. (2013). Nutritional and therapeutic values of Stevia rebaudiana, J. Med. Plant Res., 7(46) : 3343-3353.

  • Gupta, S.P. (2002). Statistical methods. Sultan Chand & Sons. New Delhi, 31st Revised Ed.

  • Pelczar, M., Chane, E. and Krieg, N. (2003).Microbiology. 4th Ed. Tata McGraw Hill Publishing Company, New Delhi. 318 - 321.

  • Serna, E.G., Saez, N.M., Merias, M., Morales, F.J. and Castillo, M.D. (2014). Use of coffee silver skin and stevia to improve the formulation of biscuits. Pol. J. Food Nutr. Sci., 64 (4): 243-251.

  • Snehal, P. and Madhukar, K. (2011). Biological effect of gamma irradiations on in vitro culture of Stevia rebaudiana. Indian J. Appl. Res., 1 : 11-12.

  • Srivasthava, R.P. and Kumar, Sanjeev (2002). Fruit and vegetable preservation. International Book Distribution Co. pp.68.

  • Swaminathan, M.S. (1986).Handbook of Foods and Nutrition. Vol.1 (1), The Bangalore Printing & Publishing Cooperative Limited, Bangalore.

  • http:// www.everydayhealth.com

  • http://www.idf.org. Worlddiabetescongress.com

  • http:// www.webstevia.com


Abstract Views: 241

PDF Views: 0




  • Development and Quality Evaluation of Stevia Based Cake and Biscuits

Abstract Views: 241  |  PDF Views: 0

Authors

Paridhi Bijarnia
Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India
Madhu Goyal
Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India
Vimla Dunkwal
Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India
Reema Rathore
Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India

Abstract


The present study was undertaken to develop cake and biscuit with sugar, sucralose, stevia leaf powder and stevia liquid extract. Organoleptic evaluation of cake and biscuit based on stevia leaf powder, stevia liquid extract, sucralose and sugar was carried out using nine point hedonic rating scale. Non-significant difference in mean overall acceptability scores was observed between sucralose and stevia liquid extract based samples with maximum scores for control samples. Stevia leaf powder based samples scored minimum. Biscuit samples could be stored at room temperature till 15 days with nonsignificant variations and thereafter the scores kept declining till two months, thereby falling in the category of "liked slightly to "disliked slightly". During storage the moisture content and CFU count of the products was found to be satisfactory.

Keywords


Biscuit, Cake, Stevia, Sucralose, Organoleptic Evaluation, Shelf-Life.

References