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

Year 2018, Volume: 43 Issue: 1, 21 - 33, 15.01.2018

Halef Dizlek Emre Giritlioğlu

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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