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KMID : 1011620130290020153
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 2 p.153 ~ p.160
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Quality Characteristics of Castella Prepared by Substituting Sugar with Stevia Leaf Powder
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최순남:Choi Soon-Nam
김현정:Kim Hyun-Jung/주미경:Joo Mi-Kyoung/정남용:Chung Nam-Yong
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Abstract
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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.
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KEYWORD
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stevia leaf powder, castella, quality characteristics, texture property, sensory evaluation
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