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Journals / Gıda / 2018 / Cilt: 43 - Sayı: 1

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

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

Halef DİZLEK
Emre GİRİTLİOĞLU
Journal
Gıda
Pages
21–33
Publication Date
2018-01-15
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It has been reach the conclusion that STP can be used as a sucrose substitute in the production of biscuits.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data:Significant physical, chemical, color, textural and sensory properties of biscuit samples produced was determined.
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Conclusion & Impact:It has been reach the conclusion that STP can be used as a sucrose substitute in the production of biscuits.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Şeker Otu · Sakaroz · İkame

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.

Özet

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.

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Cite This Article

DİZLEK, H., GİRİTLİOĞLU, E. (2018). EFFECTS OF STEVIA (STEVIA REBAUDIANA BERTONI) BASED SWEETENER AS SUCROSE SUBSTITUTION ON BISCUIT QUALITIES AT DIFFERENT TYPES AND LEVELS. Gıda, Cilt: 43 - Sayı: 1, 21–33. https://ajindex.com/articles/39237

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