Study on the use of stevia to replace some sugar in gub dessert product.

Abstract

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes, then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55, 50:50, 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts, sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05), using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix, which is higher than the formula and the formula 4, ratio 60:40, which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste, and are at the acceptable level, like moderate 4 aspects, namely the composition in the mixture. Overall inclination in terms of benefits to health, odor, and appearance, and 89 percent’s accepted Gub Dessert product.