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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Faculty of Food Processing Technology
Royalty