Abstract
Stevia rebaudiana has been used since hundreds of years as a natural sweetener, it is 300–450 times sweeter than sugar. The study aimed at incorporation of S. rebaudiana in traditional Indian desserts and test its sensory profile, storage properties, textural and color attributes. Carrot halwa (CH) and kesar peda (KP) were prepared with variations such as complete replacement of sugar in variation 1 (V1: CHV1 & KPV1) and 40% replacement of sugar in variation 2 (V2: CHV2 & KPV2) with stevia. Standard methods such as Quantitative Descriptive Analysis scores for sensory profile, fat oxidation for storage studies and surface morphology, texture profile and color analysis of samples were studied. Sensory profile revealed higher taste acceptability in CHV1 and KPV2. During storage, the maximum peroxide value was 5 mEq/kg in all products of refrigerated KP. Microstructural studies revealed changes in surface morphology wherein stevia incorporation increased ragged edges in CH and porosity in KP. Both products exhibited increased hardness, gumminess and chewiness during storage. There was no major change in the color profile of products. Overall, incorporation of stevia in Indian desserts can significantly reduce the use of sugar and can be relished by people who are health conscious.
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The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors dedicate this research work in loving memory of Late Dr. Indrani Dasappa who left us due to untimely demise.
Funding
This work was supported and funded by University Grants Commission, New Delhi, for research Grants under SAP (Grant number: UGC No. F 640/1/DRS/2013 (SAP-I), dated July 15, 2013) and BSR fellowship awarded to Dr. Namratha Pai Kotebagilu and Dr. Lohith Mysuru Shivanna.
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NPK: Methodology, Validation, Formal analysis, revising the Original Draft for intellectual content, Editing manuscript, data interpretation SU: Investigation, Formal analysis, Writing—Original Draft, data interpretation LMS: Methodology, Validation, Formal analysis, Writing—Review & Editing, data interpretation ID: texture and color analysis, data interpretation AU: Conception and design of the study, Resources, manuscript editing, Supervision, Project Administration, Funding Acquisition, final approval before submission.
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Pai Kotebagilu, N., Umralkar, S., Shivanna, L.M. et al. Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts. J Food Sci Technol 59, 2992–3001 (2022). https://doi.org/10.1007/s13197-022-05354-y
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DOI: https://doi.org/10.1007/s13197-022-05354-y