Technological evaluation of jaggery, honey and stevia powder as a sugar replacer in bakery products
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Present study was carried out to develop low calorie baked products like cookies and muffins
by replacing sugar with natural sweetener jaggery (0, 25, 50, 75 and 100 per cent level) and
honey (0,10, 20, 30, 40 and 50 per cent) on the weight basis and stevia (0, 25, 50, 75 and 100
per cent level) on the basis of sweetness alone or in combination. Based on baking, textural
and organoleptic evaluation, standard recipe was formulated by using maltodextrin as a
bulking agent. Cookies with 25 per cent jaggery, 30 per cent honey and 75 per cent stevia
alone was found to be the best. Two combinations for cookies were selected in which sugar
was replaced in combination with stevia: jaggery (75:25) and stevia:honey (75:25) in the final
formulation along with maltodextrin as a bulking agent which were further packed in
aluminium laminates, low density polyethylene (LDPE) and polypropylene (PP) and stored
for 120 days to study the shelf life of the product. Similarly muffins were prepared with or
without preservative in which sugar was replaced in combination of jaggery, honey and stevia
in the ratio of 15:10:75 and were further packed in linear low density polyethylene and stored
for 42 days to study shelf life of the product. Periodic changes in the moisture content, water
activity, free fatty acid and overall acceptability were recorded. Low calorie cookies can be
stored upto 105 days while muffins without preservative can be stored upto 28 days and with
preservatives can be stored upto 35 days under refrigeration conditions. With replacement of
sugar with these sweeteners reduction in net calorie content was observed at the levels of 33
and 34 per cent in cookies formulation with stevia: jaggery and stevia: honey respectively,
whereas percentage reduction in muffins was found to be 43 per cent. Estimated cost for low
calorie cookies in combination with stevia and jaggery and stevia and honey was 90 Rs/kg
and 120 Rs/kg respectively and muffins in combination with stevia jaggery and honey was
105 Rs/kg. Economically, both the products were found to be profitable as compared to other
market products.
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