NDLI: Quality attributes of reduced-sugar Iranian traditional sweet bread containing stevioside

Content Provider	Springer Nature Link
Author	Vatankhah, Mehdi Garavand, Farhad Mohammadi, Bahman Elhamirad, Amirhossein
Copyright Year	2017
Abstract	The objective of this study was to investigate the suitability of stevioside, a natural low-calorie sweetener, as a replacement for sucrose in Iranian sweet bread. A sucrose containing sweet bread recipe was prepared as the control. Sucrose was replaced with stevioside at 0, 50 and 100% levels. The baked breads were evaluated for physical, chemical, textural and sensory analyses. Results indicated that the stevioside replacement had no significant effects (P < 0.05) on ash, fat and protein contents of sweet breads but the pH and moisture content increased significantly. Moreover L* and b* values of final product were increased whilst a* value was decreased. For 50% sucrose replacement, the appearance, colour, texture, flavour and overall acceptability were comparable to those of the control (sample with 0% stevioside) with an about 11% calorie markdown. This study provides information on how sugar substitution by stevioside affects the properties of the Iranian traditional sweet bread quality. Data reported on the physical, chemical, textural and sensory properties of sweet bread are important in the development of new low-calorie products.
Starting Page	1233
Ending Page	1239
Page Count	7
File Format	PDF
ISSN	21934126
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume Number	11
Issue Number	3
e-ISSN	21934134
Language	English
Publisher	Springer US
Publisher Date	2017-02-23
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Iranian sweet bread Low-calorie sweetener Stevioside Sensory properties Food Science Chemistry/Food Science Engineering
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science

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