Study of possibility low calorie biscuit production by using stevioside sweetener
Stevioside is a natural sweetener which is extracted from the leaves of <em>Stevia Rebaudiana Bertoni</em> plant that doesn't have the role of calorie cleansing and doesn't have the effect on increasing the level of blood glucose. The purpose of this research is to consider the...
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | fas |
Published: |
Research Institute of Food Science and Technology
2014-08-01
|
Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
Subjects: | |
Online Access: | http://journals.rifst.ac.ir/article_67280_f2281845bb1094bcc69817e6e0a4c530.pdf |
id |
doaj-fc20f877cd39462f80d02f6b26aca474 |
---|---|
record_format |
Article |
spelling |
doaj-fc20f877cd39462f80d02f6b26aca4742020-11-25T02:02:51ZfasResearch Institute of Food Science and Technology Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572014-08-013215717010.22101/jrifst.2014.08.23.32567280Study of possibility low calorie biscuit production by using stevioside sweetenerMehdi Vatankhah0Amir Hossein Elhami Rad1Masoud Yaghbani2Narges Nadian3Mohammad Javad Akbarian Meymand4MSc. Graduated Student, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, IranAssistant Professor, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, IranLecturer, Department of Agricultural Engineering Research, Agricultural and Natural Resources Research Center of Khorasane RazaviMSc., R&D Department of Kamvar Co., Isfahan, IranMSc. Graduated Student , Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural, Gorgan, IranStevioside is a natural sweetener which is extracted from the leaves of <em>Stevia Rebaudiana Bertoni</em> plant that doesn't have the role of calorie cleansing and doesn't have the effect on increasing the level of blood glucose. The purpose of this research is to consider the possibility of dietary biscuit production during the substitution of stevioside in three levels of 0%, 50%, and 100% with saccharose. The results showed that the substitution of stevioside instead of sccharose hasn't meaningful effect on the percentage of ash, fat and protein in biscuit but by increasing the percentage of stevioside in biscuit formulation, it was discovered that the moisture and product pH will increase meaningfully, also the results of calorie calculation showed that the calorie content of product will decrease 13.3% when stevioside was substituted with saccharose by increasing the percentage of stevioside in biscuit formulation, the increasing of samples diameter and decreasing of diagonal and extension coefficient. The texture analysis of biscuit samples showed the decreasing of the hardness of product texture by increasing the percentage of stevioside (<em>P</em><0.05). The results of image processing showed the increase of parametes L<sup>٭</sup> and b<sup>٭</sup>and the decrease of parameter a<sup>٭</sup> during sugar deletion. Finally, sensory evaluation results of three biscuit formulations indicated more acceptance of prepared sample of steviosid 50%. Totally, prepared biscuit by using stevioside 50% can be introduced as the best sample.http://journals.rifst.ac.ir/article_67280_f2281845bb1094bcc69817e6e0a4c530.pdfbiscuitcaloriecolorimetrysteviosidetexture |
collection |
DOAJ |
language |
fas |
format |
Article |
sources |
DOAJ |
author |
Mehdi Vatankhah Amir Hossein Elhami Rad Masoud Yaghbani Narges Nadian Mohammad Javad Akbarian Meymand |
spellingShingle |
Mehdi Vatankhah Amir Hossein Elhami Rad Masoud Yaghbani Narges Nadian Mohammad Javad Akbarian Meymand Study of possibility low calorie biscuit production by using stevioside sweetener Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī biscuit calorie colorimetry stevioside texture |
author_facet |
Mehdi Vatankhah Amir Hossein Elhami Rad Masoud Yaghbani Narges Nadian Mohammad Javad Akbarian Meymand |
author_sort |
Mehdi Vatankhah |
title |
Study of possibility low calorie biscuit production by using stevioside sweetener |
title_short |
Study of possibility low calorie biscuit production by using stevioside sweetener |
title_full |
Study of possibility low calorie biscuit production by using stevioside sweetener |
title_fullStr |
Study of possibility low calorie biscuit production by using stevioside sweetener |
title_full_unstemmed |
Study of possibility low calorie biscuit production by using stevioside sweetener |
title_sort |
study of possibility low calorie biscuit production by using stevioside sweetener |
publisher |
Research Institute of Food Science and Technology |
series |
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
issn |
2252-0937 2538-2357 |
publishDate |
2014-08-01 |
description |
Stevioside is a natural sweetener which is extracted from the leaves of <em>Stevia Rebaudiana Bertoni</em> plant that doesn't have the role of calorie cleansing and doesn't have the effect on increasing the level of blood glucose. The purpose of this research is to consider the possibility of dietary biscuit production during the substitution of stevioside in three levels of 0%, 50%, and 100% with saccharose. The results showed that the substitution of stevioside instead of sccharose hasn't meaningful effect on the percentage of ash, fat and protein in biscuit but by increasing the percentage of stevioside in biscuit formulation, it was discovered that the moisture and product pH will increase meaningfully, also the results of calorie calculation showed that the calorie content of product will decrease 13.3% when stevioside was substituted with saccharose by increasing the percentage of stevioside in biscuit formulation, the increasing of samples diameter and decreasing of diagonal and extension coefficient. The texture analysis of biscuit samples showed the decreasing of the hardness of product texture by increasing the percentage of stevioside (<em>P</em><0.05). The results of image processing showed the increase of parametes L<sup>٭</sup> and b<sup>٭</sup>and the decrease of parameter a<sup>٭</sup> during sugar deletion. Finally, sensory evaluation results of three biscuit formulations indicated more acceptance of prepared sample of steviosid 50%. Totally, prepared biscuit by using stevioside 50% can be introduced as the best sample. |
topic |
biscuit calorie colorimetry stevioside texture |
url |
http://journals.rifst.ac.ir/article_67280_f2281845bb1094bcc69817e6e0a4c530.pdf |
work_keys_str_mv |
AT mehdivatankhah studyofpossibilitylowcaloriebiscuitproductionbyusingsteviosidesweetener AT amirhosseinelhamirad studyofpossibilitylowcaloriebiscuitproductionbyusingsteviosidesweetener AT masoudyaghbani studyofpossibilitylowcaloriebiscuitproductionbyusingsteviosidesweetener AT nargesnadian studyofpossibilitylowcaloriebiscuitproductionbyusingsteviosidesweetener AT mohammadjavadakbarianmeymand studyofpossibilitylowcaloriebiscuitproductionbyusingsteviosidesweetener |
_version_ |
1724950983358808064 |