Product Development of Effects of Using Stevia as Partial Sugar Replacer in Brownies

Low, Jing Ying (2021) Product Development of Effects of Using Stevia as Partial Sugar Replacer in Brownies. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Stevia rebaudiana is a nonnutritive sweetener that provides zero calories which is suitable for health conscious people. In this research, brownies were developed by partially replacing sugar with stevia substitutes at 50% and 75% to examine the effects of stevia on the various aspects of brownies. The objectives of this study are to determine the proximate value of brownies baked with stevia and to determine the acceptability of stevia in brownies baking. In this study, proximate analysis was carried out. Texture analysis and colour measurement were carried out for physical analysis. Acceptance and preference test were done for the sensory evaluation. Based on research findings, crude fiber showed no significant differences (p > 0.05) among three samples. Increased moisture, ash, crude fat, crude protein content and decreased carbohydrates content as stevia substitute increases shows a significant difference at p < 0.05. Reducing the usage of sugar will decrease the calories intake and carbohydrates content. For the physical analysis, an increase of firmness in texture of three samples shows a significant difference (p < 0.05) while there is no significant difference (p > 0.05) of the springiness among three samples. Moreover, there is also no significant differences (p < 0.05) of L* and a* value of treatment 1 and 2 samples for colour measurement. However, there was a significant difference of b* value among three samples. All the attributes (appearance, aroma, taste, texture and overall acceptability) does not show significant difference at p > 0.05 for sensory evaluation. The most favourable and acceptable sample is treatment 1 (50% substitution) followed by control and treatment 2 samples (75% substitution). Overall, utilization of stevia as a sugar replacer in brownies is feasible and acceptable.