Development and quality evaluation of stevia based cake and biscuits

Abstract

The present study was undertaken to develop cake and biscuit with sugar, sucralose, stevia leaf powder and stevia liquid\rextract. Organoleptic evaluation of cake and biscuit based on stevia leaf powder, stevia liquid extract, sucralose and sugar\rwas carried out using nine point hedonic rating scale. Non-significant difference in mean overall acceptability scores was\robserved between sucralose and stevia liquid extract based samples with maximum scores for control samples. Stevia leaf\rpowder based samples scored minimum. Biscuit samples could be stored at room temperature till 15 days with nonsignificant\rvariations and thereafter the scores kept declining till two months, thereby falling in the category of “liked\rslightly to “disliked slightly”. During storage the moisture content and CFU count of the products was found to be\rsatisfactory.