Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit

Abstract

Physiochemical and sensory evaluation of the reduced-sugar biscuits containing 0, 50 and 100% stevioside (Stevia rebaudiana Bertoni) as sugar replacement were investigated. Results showed that the stevioside substitution in biscuit formulation had no significant effects (P<0.05) on ash, fat and protein contents of biscuit but the pH and moisture content significantly increased. Complete replacement of sucrose with stevioside reduced calorie levels up to 15% in biscuit formulation. Specific volume, volume and bulk density had no considerable change with increasing stevioside level but diameter and expansion coefficient significantly decreased. The stevioside replacement increased the thickness and water activity. Addition of stevioside in the various biscuit formulations reduced the texture hardness, while their flexibility significantly increased. Stevioside incorporation resulted in the production of lighter biscuits with higher L* and a* and lower b* colour values. Sensory evaluation of biscuits prepared with equal ratio of sugar to stevioside (50:50) exhibited the highest sensory scores for flavour, colour, taste and overall acceptability.