Technological evaluation of jaggery, honey and stevia powder as a sugar replacer in bakery products
| dc.contributor.author | Kharkwal, Neha | |
| dc.contributor.editor | Amarjeet Kaur | |
| dc.date.accessioned | 2018-01-11T09:53:38Z | |
| dc.date.available | 2018-01-11T09:53:38Z | |
| dc.date.issued | 2017 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810039236 | |
| dc.keywords | Cookies, low calorie, maltodextrin, muffins, stevia | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 62 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.title | Technological evaluation of jaggery, honey and stevia powder as a sugar replacer in bakery products | en_US |
| dc.type | Thesis | en_US |