Gluten-free brownie partially replaced sugar with stevia

Abstract

The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour, (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies, (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition, the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts, there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy, moisture, fat, protein, carbohydrate, and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49, respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers, the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most, and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.