The use of a food additive based on Stevia Rebaudiana Bertoni components in the production of confectionery

• Main Authors: Lupova Ekaterina, Vinogradov Dmitry
• Format: Article
• Language: English
• Published: EDP Sciences 2021-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/61/e3sconf_abr2021_05013.pdf

The article proposes an analysis of research work on the use of a food additive based on the components of Stevia Rebaudiana Bertoni plant in the production of a confectionery product. The substitution of sugar with sweetener “Stevioside” in the amount of 10 % and 30 % did not significant-ly affect the organoleptic characteristics of the finished product, however, at 50 % substitution, a mild bitter taste and herbal odor were observed, which was inherent in this sweetener at high concentra-tions. There were also bursts of the biscuit semi-finished product and its greater crumbling at 50 % substitution. According to the results of the work, the production of a roll with 30 % sweetener “Ste-vioside” was the most optimal one. The introduction of a sweetener did not in any way affect such in-dicators as the layer thickness, moisture content, and dry matter content. All of them corresponded to GOST 14621-78. Based on the experiments carried out, it is recommended to substitute sugar with sweetener “Stevioside” in the amount of 30 % when producing “Spring” roll, as this allows to increase the amount of the product produced by reducing the technological process and will increase the level of profitability.