Physical and Sensory Properties of Egg Cookies Using Stevia (Stevia rebaudiana bertoni) and Cane Sugar (Saccharum officinarum L) as Sweeter Y. Darwis, N. Nahariah , F.N.Yuliati and H.Hikmah
Hasanuddin University
Abstract
The main ingredient in making cookies besides egg yolks, fillers, and seasonings is sugar. Generally, the sugar used is cane sugar but because of the high calories in cane sugar, it is replaced by using stevia sugar. The substitution of cane sugar with stevia sugar is thought to have an impact on the physical and sensory qualities of cookies product. The aim of this study was to determine the effect of the substitution of cane sugar with stevia sugar on the physical and sensory qualities of cookies using egg yolk powder. The study was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 3 replications. Parameters measured for physical properties were moisture content, color, friability, and texture. Sensory properties were scent, taste, and fondness. Substitution of cane sugar with stevia sugar had a significant effect (P<0.01) on physical properties and a significant effect (P<0.05) on sensory cookies. The use of 100% stevia sugar in the manufacture of cookies does not show any changes in their physical properties, namely water content, color, friability, and texture. The use of 75% stevia will result in an increase in the scent and taste of cookies. But the level of fondness for cookies can only be liked by using 25% stevia.
