INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 30, Issue 2, February 2005, Page 977-989 PDF (175.05 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237193 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Eman M. Salem | ||||
| Food Tech. Res Ins., ARC. Giza , Egypt | ||||
| Abstract | ||||
| The effect of substitution of water by four levels of crude hot water stevia (CSWE) extract (5%) i.e (25,50,75 and 100%) contained 41.15 , 82.30,123.45 and 164.62 mg stevioside/100 ml) on the rheological and physical properties of wheat dough was studied using farinograph ,extensograph , viscoamylograph and gasograph instruments.,, The results revealed that water absorption and softness decreased, while stability, resistance to extension , extensibility and gas production of dough increased gradually with increasing the substitution level of 5% CSWE to 75% (123.46 mg stevioside).Sensory evaluation of muffins revealed that free and containing 5%CSWE products could be successfully used by replacing 75% of sucrose solution. | ||||
| Keywords | ||||
| Stevioside; stevia; muffins | ||||
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