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http://dx.doi.org/10.9724/kfcs.2013.29.2.153

Quality Characteristics of Castella Prepared by Substituting Sugar with Stevia Leaf Powder  

Choi, Soon-Nam (Department of Food and Nutrition, Sahmyook University)
Kim, Hyun-Jung (Department of Food and Nutrition, Sahmyook University)
Joo, Mi-Kyoung (Department of Art Contents, Sahmyook University)
Chung, Nam-Yong (Department of Food and Nutrition, Sahmyook University)
Publication Information
Korean journal of food and cookery science / v.29, no.2, 2013 , pp. 153-160 More about this Journal
Abstract
This study was carried out to evaluate the effects of stevia leaf powder on castella quality. Castellas were prepared by the addition of 0, 3, 6, 9 and 12% stevia leaf powder on sugar. The weight of castellas with stevia leaf powders ranged from 126.0~128.0 g and that of the control was 130.5 g. The volume of the castellas prepared by adding stevia leaf powder was 710.3~745.0 mL and that of the control was 756.3 mL. The height, specific volume of castellas decreased with the addition of stevia leaf powder. The Hunter L and a values of crumb and crust of castellas decreased, whereas b values increased with the addition of stevia leaf powder. The hardness, cohesiveness and chewiness increased with the addition of stevia leaf powder, whereas springiness decreased. The sensory quality of the 6% stevia leaf powder castella tested by flavor, taste, moistness and chewiness was better than that of the control, and overall acceptability of the castella with the addition of 6% stevia leaf powder was the best.
Keywords
stevia leaf powder; castella; quality characteristics; texture property; sensory evaluation;
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Times Cited By KSCI : 11  (Citation Analysis)
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