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34 .   The effect of replacing sucrose with Stevia (Stevia rebaudiana) leaf powder and extract on some pysico-chemical properties of cakes

Authors: Mehmet Musa Ozcan, Humeyra Cetin Babaoglu

Volume 23, Issue 3;
Pages: 181-187; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

In this study the effect of replacing sucrose with Stevia leaf powder and stevia extract on some properties of cakes was researched. Mineral composition, color parameters of cakes and viscosity of batters were measured. Elements found in samples were P, Ca, Mg, Na. Addition of stevia leaf powder or stevia extract increased amount of calcium (from 478.45 mg/kgto 1159.32 mg/kg in D group and 852.03 mg/kg in G group), magnesium (from 196.88 mg/kg to 508.72 mg/kg in D group and 852.03 mg/kg in G group) and sodium (from 5797.57 mg/kgto 11386.51mg/kg and9413.05 mg/kg in D and G groups, respectively) minerals in cakes. Substitution sugar with stevia leaf powder and stevia extract decreased the value of redness (a*) of samples that were 11.98, 3.41 and 4.60 for A, D and G groups, respectively. According to sensory evaluation, cakes containing stevia products had less score than other sugar adding samples by panelists.

Keywords: Cake, stevia, color, viscosity, apple and carrot pures, minerals, sensory properties, ICP-AES

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