Effect ofAdding stevia to the oil cake formulation and investigating its effects on shelf life and physicochemical properties

Subject Areas : Journal of Food Safety and Processing

Bijan khorshidpour ^{1 *} , Simin Asadolahi ² , Mahshid Rezaei ³ , leyla Nateghi ⁴ , Zahra Mostafa ⁵

1 - Ph.D in Food science, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Department of Medicinal Plant, Varamin-pishva Branch, Islamic Azad University, Varamin, Iran
4 - Associate professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
5 - . Master of Food Science and Technology, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch, Iran.

Received: 2021-03-06 Accepted : 2021-04-30 Published : 2021-05-22

Keywords: Stevia, Shelf-life, oil cake, low calory,

Abstract :

Today, the desire of consumers, especially diabetics, to consume low-calorie and sugar-free foods, which can be used stevia, which is a natural sweetener and has no effect on raising blood glucose levels. The aim of this research was producing of oil cake with stevia in six level (0.05, 0.1,0.15,0.2, 0.25 and 0.3%) and control. Then after treatment formulation dough test (viscosity, consolidation and special weight) and cake tests including acidity and pH, water activity, porosity percentage,moisture percentage, palatability and hardness, peroxide index and mold amd yeast test) in three replications. The results showed that with increasing the percentage of sucrose substitution instead of stevia, specific gravity, dough consistency and dough viscosity decreased significantly (p≤ 0.05). Also in the oil cake, with increasing the percentage of sucrose replacement instead of stevia, the moisture and acidity of the product increased significantly (p≤ 0.05) and the number of peroxide, stale, firmness and pH significantly (p≤ 0.05) decreased. In general, the results showed that by replacing 0.3% stevia in the formulation of oil cake containing 19% sucrose, a product with desirable physicochemical properties and lower microbial load can be produced and increase the shelf life of the oil cake.