Formulation, Senso-chemical Analysis and Shelf-life Study of Biscuits using Stevia Leaf as the Substitute for Sugar
Md. Aslam Ali, Khokan Kumar Saha, Md. Selim Choudhury, Md. Ahiduzzaman, Md. Nahidul Islam
Abstract
Background: Biscuits are the most popular cereal-based bakery and sugar is an important element of biscuits which provides unique taste, color and texture. However, the consumption of sugar is linked to potential health risks. Therefore, there is a scope to substitute sugar with natural non-caloric sweetener, maintaining all sensory and storage qualities of the biscuits. Methods: The present study was conducted to find an acceptable formulation to manufacture biscuits using stevia leaf. Dried leaf powder and fresh juice were used as a substitute for sugar in biscuit manufacturing. After baking, biscuits were tested for sensory qualities. In addition, biscuits were packaged with different packaging materials and organoleptic changes were assessed. Result: Biscuits made with 18 g stevia powder and 55 ml stevia juice per kg of flour showed the best results comparing all aspects of consumer preferences. The organoleptic and microbiological evaluations of stevia powder biscuit and stevia juice biscuit showed no significant changes and unsafe measures for one month of storage in glass, plastic jar and tin can. Therefore, sugar-free biscuits can be made following either stevia powder biscuit or stevia juice biscuit formulations and stored in either glass, plastic jar, or in tin can to remain safe for human consumption.