Development and Evaluation of Stevia Based Value Added Products
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Date
2017-08
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University of Agricultural Science, Dharwad
Abstract
The present study on development and evaluation of stevia based value added products was carried out in UAS, Dharwad during 2017. Optimization, sensory evaluation, nutritional composition and shelf life of developed stevia leaf powder based food products were studied. A total of seven traditional ready-to-eat and convenience foods viz., foxtail millet laddu, ragi laddu, green gram laddu, shankarpoli, cookies, groundnut holige, chocolate were optimized with variation in sugar and stevia leaf powder. The data thus obtained from nutrient computing contents were statically analyzed by applying‘t’ test. Complete randomized block design with factorial approach was adopted for the data obtained from storage study.
All the optimized products with 0.25 g stevia leaf powder were found to be highly acceptable with acceptability indices ranging between 59.04 per cent to 90.04 per cent. The energy contents of stevia leaf powder based products and control ranged between 756 Kcal to 1120 Kcal and 824 Kcal to 1196 Kcal respectively. Per cent reduction in energy and carbohydrate of stevia leaf powder and control had ranged between 2.11 to 12.14 per cent, 3.01 to 27.95 per cent. The shelf life of selected products viz. shankarpoli and ragi laddu packed in HDPE and aluminium pouches were found to be chemically and organoleptically acceptable through the storage period of three months at room temperature. The results of this study indicate the possible commercialization of stevia based value added food products with excellent nutritional, sensory qualities and shelf life.
Thus the developed ready-to-eat products had low calorific values indicating the potential health benefits. Stevia leaf powder can be successfully incorporated into traditional foods which serve as low calorie and ready-to-eat foods.