Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits

DOI

10.2991/absr.k.220101.045How to use a DOI?

Keywords

Biscuits; Mocaf flour; Pedada flour; Stevia; Fructose syrup

Abstract

Stevia was known to have potential as a sugar substitute sweetener that can be used in various processed foods, including biscuits. The problem in making biscuits was the use of granulated sugar which can increase human blood glucose and was dangerous for people with diabetes mellitus, so we needed a sugar substitute that was safe for diabetics, like a stevia, and fructose syrup. The purpose of this study was to determine the effect of stevia leaf powder and fructose syrup on the physicochemical and sensory properties of biscuits products based on mocaf and pedada flour. The experiment was conducted using a completely randomized design with two factors such as stevia leaf powder (1.5%, 2%, and 2.5%) and fructose syrup (10%, 15% and 20%). The best results were obtained that biscuits with 1.5% stevia leaf powder and of 10% fructose syrup which characteristics: 81.55% of yield, 3.32% of moisture, 2.13% of ash, 9.94% of fat, 10.28% of protein, 74.33% of carbohydrates, and organoleptic of taste 3.08 (slightly like), color 3.80 (like), aroma 3.68 (like), and texture 4.56 (like very much).

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Jariyah
AU  - Sri Winarti
AU  - Ulya Sarofa
AU  - Maya Regina Subagio
PY  - 2022
DA  - 2022/01/05
TI  - Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 337
EP  - 341
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.045
DO  - 10.2991/absr.k.220101.045
ID  - 2022
ER  -