PRODUCTIVITY AND QUALITY OF STEVIA AND THE EFFECTS OF DRYING ON STEVIOSIDES AND ITS USAGE IN BAKERY | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 6, Issue 10, October 2015, Pages 591-611 PDF (609 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2015.50078 | ||
| Authors | ||
| Soha Khalil1; Eman S. Mohamed2; A. E. Attia1 | ||
| 1Sugar crops. Res. Inst., Agric. Res. Center, Giza, Egypt. | ||
| 2Food Tech Res. Inst., Agric. Res. Center, Giza, Egypt. | ||
| Abstract | ||
| Stevia rebaudiana, Bertoni have been investigated as a possible substitute for sugar; one important class of no caloric sugar substitutes and as natural source of antioxidants This investigation aimed to evaluate the productivity traits and quality of three Stevia varieties named (Spanti, Egy1 and China1). Also, the impact of some drying methods (open air, microwave and oven-dried leaves) on the stevioside sweetener, total phenolic and chemical compositions was studied. Data combined analysis of two filed experiment during season 2013/2014 and 2014/2015 showed that Stevia has good productivity under Egypt conditions. It’s planted during March and gives four cuts annually by ranging from 1.698 to 2.606 ton/fed dry leaves with ratio of stevioside (St) content from 6.72 to 8.67 and rebaudioside A (Reb-A) A% from 4.23 to 8.67 according to variety. China1 variety surpassed the other two varieties in fresh and dry weight of leaves g/plant, followed by Spanti and Egy1 varieties respectively, as well as in all quality parameters like annual total leaves fresh and dry yield and rebaudioside A% content in dry leaves. Moreover its good sensory of sweetens and bitter acceptability in water extract. It was rich in total phenolic and nutritional value. Regarding the impact of drying methods, it is worthy to mentions that total steviosides, total phenolic compounds and pigments were decreased in dry leaves for all varieties especially drying by oven at 60 ◦C but, in fact the chemical composition of dry leaves was more influenced by the varieties than different drying methods. In accordance with previous results china1variety was selected in the form of syrup steviosides for preparing cup cake as a replacer of sugars and food additive by substituting levels 25, 50, 75 and 100% with sucrose.The results of sensory evaluation of cake prepared with equal ratio of sugar to stevioside syrup (50:50) exhibited insignificant difference between control (sucrose) where, it had a high score for appearance, flavor, taste, color, sweet acceptability, texture, and overall acceptability. These results suggest that stevioside syrup can substitute sugar and be used in sweet manufactures. | ||
| Keywords | ||
| cake; Drying; productivity; quality parameter; Stevia rebaudiana; Stevioside syrup and total phenols | ||
|
Statistics Article View: 465 PDF Download: 1,089 |
||
