Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits

Abstract

Stevia was known to have potential as a sugar substitute sweetener that can be used in various processed foods, including biscuits. The problem in making biscuits was the use of granulated sugar which can increase human blood glucose and was dangerous for people with diabetes mellitus, so we needed a sugar substitute that was safe for diabetics, like a stevia, and fructose syrup. The purpose of this study was to determine the effect of stevia leaf powder and fructose syrup on the physicochemical and sensory properties of biscuits products based on mocaf and pedada flour. The experiment was conducted using a completely randomized design with two factors such as stevia leaf powder (1.5%, 2%, and 2.5%) and fructose syrup (10%, 15% and 20%). The best results were obtained that biscuits with 1.5% stevia leaf powder and of 10% fructose syrup which characteristics: 81.55% of yield, 3.32% of moisture, 2.13% of ash, 9.94% of fat, 10.28% of protein, 74.33% of carbohydrates, and organoleptic of taste 3.08 (slightly like), color 3.80 (like), aroma 3.68 (like), and texture 4.56 (like very much).

Development of process technology for stevia-based foxtail millet (Setaria italica L.) Beauv.) biscuits

“…The stevia leaf powder also consists of more fat (4.39%) according to Gasmalla et al, (2014) [4] . The results are in good agreement with the earlier findings of Jariyah et al, (2021) [5] who had reported that the addition of stevia increased the fat content of mocaf-pedada biscuits. The results regarding crude fibre content are given in Table 2., the crude fibre of stevia-based foxtail millet biscuits ranged from 4.23% to 3.32% among the different levels of foxtail millet flour: refined wheat flour ratio and stevia concentrations.…”

“…Suresha et al, (2019) [10] also reported that the foxtail millet flour consists of more minerals compared to refined wheat flour. The results are in good agreement with the earlier findings of Jariyah et al, (2021) [5] who had reported that the addition of stevia increased the ash content of mocaf-pedada biscuits.…”

“…Suresha et al, (2019) [10] reported that the foxtail millet flour consists of more protein (11.2 g/100 g) compared to refined wheat flour (1.1 g/100 g). The stevia leaf powder consists of more protein (12.44%) according to Gasmalla et al, (2014) [4] the results are in good agreement with the earlier findings of Jariyah et al, (2021) [5] who had reported that the addition of stevia increased the protein content of mocaf-pedada biscuits. The results presented in Table 2.…”

“…The values of hardness of stevia-based foxtail millet biscuits from this study varied between 13.17 and 18.86 N among the different levels of foxtail millet flour: refined wheat flour ratio and stevia concentrations. The hardness of control biscuits was found to be 15.81 N. This might also be due to there were hygroscopic and had the ability to bind water, so water was free to be retained, which had an impact on the texture of biscuits (Jariyah et al, 2021) [5] . The values of stickiness of stevia-based foxtail millet biscuits from this study varied between -0.07 and -0.19 N among the different levels of foxtail millet flour: refined wheat flour ratio and stevia concentrations.…”

Pelatihan Pemanfaatan Kulit Kedelai menjadi Biskuit untuk Meningkatkan Keterampilan Pengrajin Tempe Desa Parerejo Pasuruan

“…Selanjutnya untuk pelatihan pembuatan biskuit, bahan-bahan yang digunakan selain tepung kulit kedelai juga digunakan tepung mocaf dengan perbandingan 20:80%, serta bahan pendukung lainnya meliputi gula dari bubuk daun stevia. Adapun proses pembuatan biskuit mengacu hasil penelitian Jariyah et al, (2022). Pada umumnya pengrajin tempe sering membuat produk biskuit, namun belum pernah menggunakan bahan dasar tepung dari kulit kedelai dan mocaf, sehingga merupakan pengetahuan baru bagi mitra.…”