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

Ekaterina Lupova,Dmitry Vinogradov,S Belousov,S Roshchupkin

doi:10.1051/e3sconf/202128505013

Ekaterina Lupova, Dmitry Vinogradov + Show 2 more

Open Access

https://doi.org/10.1051/e3sconf/202128505013

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Abstract

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.

Highlights

There is a trend in the Russian Federation towards an increase in the output of bakery and confectionery products, the production of which has almost doubled, compared with a decade ago
One can see that the use of sweetener "Stevioside" in the amount of 10 % did not affect the quality of the finished product in any way, the introduction of 30 % sweetener improved the taste and smell of the finished product and with 50 % of the sweetener in the product, a slightly pronounced bitter taste and herbal odor were observed, that is typical for "Stevioside"
The biscuit turned out to be crumbly and when it was formed into a roll, breaks were observed. This was due to the fact that when the concentration of the sweetener was more than 30 %, the biscuit semifinished product turned out to be denser

Summary

Introduction

There is a trend in the Russian Federation towards an increase in the output of bakery and confectionery products, the production of which has almost doubled, compared with a decade ago. This allows to conclude about the importance of this direction of production. New food and confectionery improvers and additives are being actively introduced, and the production of sugar substitutes is growing. The introduction of ecologically safe sugar substitutes into confectionery products is a priority in the food industry, and has great prospects [4, 5, 6, 7]

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