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

Namratha Pai, K. and Shrutika, U. and Lohith, M. S. 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-Mysore, 59 (8). pp. 2992-3001. ISSN 0975-8402

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Official URL: https://doi.org/10.1007/s13197-022-05354-y

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. rebaudiana 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 variation 1 (V1: CHV1 & KPV1) and 40% replacement of sugar in variation 2 (V2: CHV2 & KPV2) with stevia. Standard methods such as Quantitative Descriptive Analysis 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, gumminess and chewiness during storage. There was no major change in the color profile of products. Overall, incorporation 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: Indian desserts; Fat oxidation; Microstructural changes; Textural properties; Color properties; Stevia; Peda; Carrot halwa
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: C Swapna Library Assistant
Date Deposited: 04 Sep 2023 06:59
Last Modified: 04 Sep 2023 06:59
URI: http://eprints.uni-mysore.ac.in/id/eprint/17703

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