DEVELOPMENT OF LOW CALORIE BAKED PRODUCTS USING NATURAL AND SYNTHETIC SUGAR SUBSTITUTES
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Date
2009
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Present study was carried out to develop low calorie baked products i.e. cookies and muffins by replacing sugar with natural sugar substitute i.e. stevia (0, 25, 50, 75, 100 percent level) and synthetic sugar substitute i.e. acesulfame-K (0, 25, 50, 75, 100 percent level), alone or in combination. Based on the cookie and muffin making quality and organoleptic quality the level of incorporation of sweeteners to be used in the standard recipe for sugar replacement were selected using polydextrose as a bulking agent. Cookies and muffins prepared after replacement of sugar with acesulfame-K at 50 percent level and stevia at 50 percent level were found best. Both the sweeteners i.e. acesulfame-K and stevia powder were used in combinations i.e. (100:0, 25:75, 50:50, 75:25, 0:100) for replacing sugar completely in the recipe for preparation of cookies and muffins. Data on cookie and muffin making quality revealed that the best quality of product was obtained when acesulfame-K and stevia were used in the ratio of 50:50 for replacement of total sugar in the recipe. There was 54 and 50 percent reduction in calorie content of cookies and muffins, respectively. The cookies prepared from the best combination of sugar substitutes were packed in aluminium laminates, low density polyethylene and polypropylene and stored under ambient conditions for 4 months to study the shelf life of the product i.e. periodic changes in proximate composition, free fatty acid content and microbial load. Low calorie cookies stored well upto 105 days. Similarly, muffins prepared from the best combination of sugar substitutes were packed in LLDPE and were stored under ambient and refrigerated conditions for 42 days to find out shelf life of the product. Low calorie muffins stored for 35 days under refrigeration were found acceptable. Estimated cost of low calorie cookies and muffins was Rs. 64/Kg and Rs. 76/Kg, respectively.