Status : Verified
| Personal Name | Diamante, John Ian P. |
|---|---|
| Resource Title | Effect of baking time and temperature on the taste profile of Stevia-sweetened biscuits |
| Date Issued | 3 July 2024 |
| Abstract | There is currently a lack of studies to support the use of stevia in food products that undergo processing such as baking. To address this gap, and to support the growing interest of industries in utilizing stevia as an alternative sweetener, the study assessed the processing fate of stevia. Thus, the objective of this study was to determine the effect of baking parameters, particularly the baking time and baking temperature, on the taste profile of stevia-sweetened biscuits The baking times employed were 15 and 21 min, while the baking temperatures were 150oC and 175oC. The taste profile of the stevia-sweetened biscuits was determined through a modified descriptive sensory analysis (n=90 panelists) and a consumer acceptability test (n=60 panelists). No significant differences (p<0.05) were found in the sweetness and bitterness of the biscuits from all treatments with mean ranges of 3.78±1.53 to 4.28±1.61 and 1.67±1.04 to 1.97±1.66, respectively. For consumer acceptability, the biscuits were rated as “like slightly” to “like moderately”. Only baking time was determined to have a significant effect on the appearance, aroma, and overall acceptability of the biscuits, where a longer time corresponds to higher scores. Correlation shows that bitterness and overall acceptability are positively related. Overall, the study implies that stevia can be a replacement for sugar in biscuits due to its stability during the baking process. The findings of this study may be helpful to researchers and industries who aim to venture into the utilization of stevia in baked products. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Taste profile; Food—Sensory evaluation; Stevia; Biscuits; Baking time; Baking temperature |
| Material Type | Thesis/Dissertation |
Preliminary Pages
516.17 Kb
Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access