EFFECTS OF STEVIA (STEVIA REBAUDIANA BERTONI) BASED SWEETENER AS SUCROSE SUBSTITUTION ON BISCUIT QUALITIES AT DIFFERENT TYPES AND LEVELS

Abstract

In this study, it was aimed to develop a new biscuit formula using sweeteners based on stevia (Stevia rebaudiana Bertoni) at different types and levels as sucrose substitutes in the production of quinoa flour biscuits and to determine the effects of the factors investigated on the finished product qualities. Within the scope of the study, it has been aimed to present an alternative product to celiac and diabetic patients by determining the most appropriate form of stevia powder (pure extract powder [SET] or commercial preparation [STP]), and level of usage. Significant physical, chemical, color, textural and sensory properties of biscuit samples produced was determined. As a result of the research; it has been determined that the appropriate stevia form is STP, and the most suitable level of use is 40%. It has been reach the conclusion that STP can be used as a sucrose substitute in the production of biscuits.

Keywords

• Stevia,Sucrose,Substitution,Biscuit,Product Characteristics

SAKAROZ İKAMESİ OLARAK FARKLI TİP VE DÜZEYLERDE ŞEKER OTU (STEVIA REBAUDIANA BERTONI) BAZLI TATLANDIRICI KULLANILMASININ BİSKÜVİ NİTELİKLERİ ÜZERİNE ETKİLERİ

Abstract

Bu çalışmada, kinoa unlu bisküvi üretiminde sakaroz ikamesi olarak farklı tip ve düzeylerde şeker otu (Stevia rebaudiana Bertoni) bazlı tatlandırıcı kullanılarak yeni bir bisküvi formülünün geliştirilmesi ve incelenen etmenlerin mamul ürün nitelikleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Çalışma kapsamında; en uygun şeker otu tozu formu (saf stevia ekstrakt tozu [SET] veya stevia ticari preparat [STP]) ve kullanım düzeyi belirlenerek çölyak ve şeker hastalarına alternatif bir ürün sunulması hedeflenmiştir. Üretilen bisküvi örneklerinin önemli fiziksel, kimyasal, renk, tekstürel ve duyusal özellikleri belirlenmiştir. Araştırma sonucunda; uygun şeker otu formunun STP, bunun en uygun kullanım düzeyinin ise %40 olduğu saptanmıştır. Bisküvi üretiminde STP’nin sakaroz ikamesi olarak kullanılabileceği kanısına varılmıştır.

Keywords

• Şeker Otu,Sakaroz,İkame,Bisküvi

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