Sulaiman, A., Hashem, H., Nassar, A. (2022). Utilization of Stevia Leaves Powder or Stevia Leaves Aqueous Extract as a Substitute for Sugar to Produce Low Calorie Cake. Al-Azhar Journal of Agricultural Research, 47(1), 8-18. doi: 10.21608/ajar.2022.266069
A. M. Sulaiman; H. A. Hashem; A. G. Nassar. "Utilization of Stevia Leaves Powder or Stevia Leaves Aqueous Extract as a Substitute for Sugar to Produce Low Calorie Cake". Al-Azhar Journal of Agricultural Research, 47, 1, 2022, 8-18. doi: 10.21608/ajar.2022.266069
Sulaiman, A., Hashem, H., Nassar, A. (2022). 'Utilization of Stevia Leaves Powder or Stevia Leaves Aqueous Extract as a Substitute for Sugar to Produce Low Calorie Cake', Al-Azhar Journal of Agricultural Research, 47(1), pp. 8-18. doi: 10.21608/ajar.2022.266069
Sulaiman, A., Hashem, H., Nassar, A. Utilization of Stevia Leaves Powder or Stevia Leaves Aqueous Extract as a Substitute for Sugar to Produce Low Calorie Cake. Al-Azhar Journal of Agricultural Research, 2022; 47(1): 8-18. doi: 10.21608/ajar.2022.266069
Utilization of Stevia Leaves Powder or Stevia Leaves Aqueous Extract as a Substitute for Sugar to Produce Low Calorie Cake
1Department of Food Science and Technology, Faculty of Agriculture, Assiut, Al-Azhar University
2Food Science and Technology, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt
3Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Sadat city, Egypt
Abstract
The aim of this paper was to study the possibility of using stevia leaves powder and stevia leaves aqueous extract as sugar replacer for producing low calorie cake. Sugar was reduced with the following levels; 10, 20 and 30% and substituted by its equivalent in sweetness from stevia leaves powder or reduced with the following levels 25, 50 and 75 % and substituted by its equivalent in sweetness stevia leaves aqueous extract.The results showed that stevia leaves powder contains %.11.01% protein, 12.37% ash, 15.19% crude fiber, 1845.19 mg calcium, 63.59 mg iron, 4.99 mg zinc and 85.25 mg sodium. Stevia leaves contain also(on dry weight basis) 11.23% stevioside and 6.732% rebaudioside. The average weight of cake produced (g) was gradually increased as the replacement level of sugar with stevia leaves powder or stevia leaves aqueous extract increased when compared to control sample. In contrary, the height and specific volume of cake decreased as the substitution level increased. The sensory evaluation showed that there were no significant differences (p>0.05) in all parameters between sample prepared with 25% stevia leaves aqueous extract and control sample. Also cake samples formulated with replacing 20% of sugar with stevia leaves powder or formulated with replacing 50% of sugar with stevia leaves aqueous extract had good organoleptic properties.
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