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KMID : 1011620140300040419
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 4 p.419 ~ p.427
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Quality Characteristics of Bread Added with Stevia Leaf Powder
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최순남:Choi Soon-Nam
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 bread quality. Different breads were prepared by the addition of 0%, 0.5%, 1.0%, 1.5% and 2.0% stevia leaf powder to wheat flour. The weight of the breads containing stevia leaf powder ranged from 525.0~543.5 g, while that of the control was 548.8 g. The volume of the breads prepared by adding stevia leaf powder was 2225.0~2278.8 mL, while that of the control was 2307.5 mL. The height and specific volume of the breads decreased with the addition of stevia leaf powder. The Hunter L values of the breads also decreased, whereas a and b values increased with the addition of stevia leaf powder. The L and b values of the bread decreased continuously during storage. The hardness, springiness, cohesiveness and chewiness all increased with the addition of stevia leaf powder. Overall the acceptability and taste determined by sensory evaluation of the bread with 1.5% stevia leaf powder were better than that of the control.
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KEYWORD
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stevia leaf powder, Stevia rebaudiana Bertoni, sensory evaluation
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