Author(s):

Jyoti Prabha Bishnoi, Rakesh Gehlot and S Siddiqui

Abstract: Stevia (Stevia rebaudiana) is a small shrub, belonging to family Compositae. It is also known as sweet leaf or sugar leaf. Stevia has gained importance as a high potency natural sweetener. Stevia leaves contain complex mixture of diterpene glycosides, including stevioside, rebaudiosides, steviolbioside and dulcoside A which are responsible for sweetness. Stevioside are 250 to 300 times sweeter than sugar. Hence attempt was made to utilize stevia leaf powder for preparation of low calorie aonla ladoo. Low calorie aonla ladoo were prepared by replacing 0, 25, 50 and100% sugar with natural sweetener (stevia) powder. On the basis of sensory analysis, low calorie aonla ladoo replacing 50% sugar by stevia was found most acceptable. The freshly prepared low calorie aonla ladoo containing stevia as sugar replacer was analyzed for various chemical characteristics. The moisture content (48.3%), water activity (0.87), total soluble solids (42.6%), total sugars (32.3%), reducing sugars (18.3%), titratable acidity (2.29%), ascorbic acid (271 mg/100 g), pectin (0.49%), total phenols (1.84 mg/g), antioxidant activity (59.4%) and non-enzymatic browning (0.08) were recorded for low calorie aonla ladoo containing stevia. Thus, present study was first in its kind to determine overall acceptability, chemical composition and effect of storage period on chemical constituents of low calorie aonla ladoo obtained from aonla fruits cv. Chakaiya and stevia leaf powder.

Pages: 741-745  |  1672 Views  496 Downloads

Download (389KB)