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

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