PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 30, Issue 9, September 2005, Page 5431-5441 PDF (137.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237947 | ||||
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| Authors | ||||
| A. Yaseen; Waffa M.M. Abo Zeid; K. Hamad | ||||
| Food Technology Dept., National research Centre, Dokkl, Cairo, Egypt | ||||
| Abstract | ||||
| Utilization of commercial stevia sugar and fructose as natural sweeteners in preparation of low-calorie ·cakes and biscuits was evaluated. Based on replacing sucrose with stevia sugar end fructose either singly or in various combinations, eleven formulas were prepared four levels of replacement using i.e. 25, 50, 75 and 100%. Cake and biscuit made of 100% sucrose were also prepared for comparison. The effecI of such substitution on baking lests and sensory evaluation of cakes and biscuits was determined. Sensory characteristics showed that cakes and biscuits prepared with stevia sugar or fructose scored lower levels than those prepared with sucrose however these differences were not significant (P < 0.05) for biscuits. Mixtures of sugar substitutes gave better cake and biscuit quality, hence, optimum results were achieved by using (50%) sucrose in combination with 30% stevia sugar and 20% fructose. At the same time, cake and biscuit samples achieved about 30% reduction in calories. Consequently these bakery products could be used for diabetes and body weigh I reduction. | ||||
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