Document Details
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Document Type |
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Thesis |
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Document Title |
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utilization of stevia sweetener and egg replacers in the production of some products baking استخدام محلي الإستيفيا وبدائل البيض في إنتاج بعض منتجات الخبيز |
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Subject |
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College of Art and Design |
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Document Language |
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Arabic |
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Abstract |
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The aim of study is to use the powder of dried stevia leaves and the purified stevia as partial substitution of sucrose . The use of mixtures of raw materials and gums such as soy flour , Sodium alginate , starch , xanthan gum, Arabic gum , maltodextrine . Wheat gluten as partial substitution of whole egg or white egg to produce cakes , and cookies . The obtained data indicated that the chemical composition of dried stevia leaves had higher contents of dietary fiber 66 .83% , total sugars 17.24% .
Also it contained higher contents of potassium , calcium and Sodium and contained Lower contents of iron, magnesium, Zinc and copper . The dried stevia leaves contained 13.76 % of stevioside and 2.23 % of Rebaudioside A as detected by H.P.L.C , while the purified steria contained 87.21% of stevioside and 5.94 % of Rebaudioside A . Gluten , the one of the mixture of egg replacer contained 89.96 % protein, Soy flour 44 .44 % , while the dried whole egg replacer contained 41.13 % protein , 18.12 % dietary fiber . Also dried white egg replacer contained 16.78 % protein, and 18.64 % dietary fiber . The results also indicated that dried stevia leaves had bitter taste and had the relative sweetness of 110 times sweeter than sucrose , while the purified stevia had relative sweetness 190 times sweeter than sucrose .The results also indicated to the strong gels as the levels of solution of whole or white egg substitution increased 25, 50 , 75 and 100 % .
Also , foaming capacity ( FC) and foam stability (FS) increased by increasing the levels of egg replacer . Bulk density of egg replacer was lower than that of flour , while water and Oil absorption capacity of egg replacer increased . Color of crust and crumb of Cake made of 50 , 75 and 100 % egg replacer had no significant differences compared with control cake and cake made of 25% whole or white egg replacer ( solution ). Also , the color of crust and crumb of cake made using different levels of purified stevia had no significant difference . While the color of crust and crumb of cake made using different levels of dried stevia leaves was darker compared with control cake . Specific gravity of batter cake, volume and specific volume of cake made using 25 % and 50 % of dried stevia leaves had significant difference compared with cake made using 75 % and 100 % and control cake . Also cake made using 25,50 and 75 % of purified stevia or whole egg or white egg replacer had significant difference compared with cake made using 100 % and control samples . Water activity (aw) decreased by increasing the storage period . There was a significant difference of water activity of cake made using dried stevia leaves , purified stevia , whole egg replacer, white egg replacer compared with control samples . The moisture contents of cake made using the previous substitution decreased with increasing , the storage periods . Compressibility as indicated by pentrometer decreased by increasing the storage period , while these decreased in moisture of compressibility was lower compared with control sample . Over all acceptability of Cake made using 25 % of dried stevia leaves , or cake made using 50 % of purified stevia or cake made using 25 , 50 and 75 % of whole egg replacer ( solution ) or cake made using 50% of white egg replacer had higher scores compared with the other substitution and control samples of cake . |
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Supervisor |
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DR.Bothyna Mohamed Abd Ellateef |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1431 AH
2010 AD |
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Added Date |
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Tuesday, June 1, 2010 |
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Researchers
| ماجدة عبد الجليل فرحان | FRHAN, MAJDAH ABD EL JALEEL | Researcher | Master | |
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