Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts.

Namratha Pai, Kotebagilu and Shrutika, Umralkar and Lohith, Mysuru Shivanna and Indrani, D. and Asna, Urooj (2022) Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts. Journal of Food Science and Technology, 59 (8). pp. 2992-3001. ISSN 0022-1155

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Abstract

Stevia rebaudiana has been used since hundreds of years as a natural sweetener, it is 300–450 times sweeter than sugar. The study aimed at incorporation of S. rebau�diana in traditional Indian desserts and test its sensory profile, storage properties, textural and color attributes. Carrot halwa (CH) and kesar peda (KP) were prepared with variations such as complete replacement of sugar in vari�ation 1 (V1: CHV1 & KPV1) and 40% replacement of sugar in variation 2 (V2: CHV2 & KPV2) with stevia. Standard methods such as Quantitative Descriptive Anal�ysis scores for sensory profile, fat oxidation for storage studies and surface morphology, texture profile and color analysis of samples were studied. Sensory profile revealed higher taste acceptability in CHV1 and KPV2. During storage, the maximum peroxide value was 5 mEq/kg in all products of refrigerated KP. Microstructural studies revealed changes in surface morphology wherein stevia incorporation increased ragged edges in CH and porosity in KP. Both products exhibited increased hardness, gummi�ness and chewiness during storage. There was no major change in the color profile of products. Overall, incorpo�ration of stevia in Indian desserts can significantly reduce the use of sugar and can be relished by people who are health conscious

Item Type:	Article
Uncontrolled Keywords:	s Indian desserts � Fat oxidation � Microstructural changes � Textural properties � Color properties � Stevia � Peda � Carrot halwa
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 04 Sweeteners 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Sep 2022 09:05
Last Modified:	13 Sep 2022 09:05
URI:	http://ir.cftri.res.in/id/eprint/15742

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