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Development of sugar-free brownies using inulin, sucralose, and stevia |
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| รหัสดีโอไอ | |
| Creator | Natthakan Rungraeng |
| Title | Development of sugar-free brownies using inulin, sucralose, and stevia |
| Contributor | Rarinthorn Thammakulkrajang, Supaluck Kraithong |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2565 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 27 |
| Journal No. | 2 |
| Page no. | 8 |
| Keyword | Low-calorie sweetener, Bakery products, Healthy food, Sugar substitutes |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/256696 |
| ISSN | 2539-6293 |
| Abstract | This work determined the effects of inulin level and baking conditions on the textural properties of sugar-free brownies using inulin, and identified the most suitable low-calorie sweetener to use in the brownies by comparing ground stevia leaf, sucralose, and a mixture of the two. Brownies were prepared with varying levels of inulin (0, 62.5, and 125 g), baking times (20, 25, and 30 min), and baking temperatures (170, 180, and 190?C). The textural properties of the brownies made with 62.5 g of inulin, baking times of 20 and 25 min, and baking temperatures of 180 and 190?C were similar to those of the control sample (conventional brownie). Therefore, these baking times and temperatures were used to prepare the brownies for subsequent experiments. Ground stevia leaf (10 g), sucralose (0.42 g), and a mixture of both sweeteners (5 g of stevia and 0.21 g of sucralose) were added to the selected brownie formulas. The brownies obtained using 0.42 g of sucralose and 62.5 g of inulin with 25 min baking time at 180?C gave the highest consumer acceptability (6.10; p < 0.05). The findings of this work can be further applied to formulate various healthy food and bakery products in the future. |
