Department of Food Technology, Kongu Engineering College, Perundurai, Erode-638 060, Tamil Nadu, India
*Corresponding Author: K. Manonmani, Department of Food Technology, Kongu Engineering College, Perundurai, Erode-638 060, Tamil Nadu, India, Email: manonmani.ft@kongu.ac.in
Online published on 30 July, 2020.
The effect of maltitol and stevia on the physicochemical and the sensory characteristics of bread were investigated. Sugars were replaced with maltitol and stevia at 0, 2, 4, 6, 8, 10, 20% and 10, 5, 4, 3, 2, 1, 0%, respectively in bread formulation and prepared using a straight dough method. The loaf weight, specific volume, calorific values were affected (p<0.05) by addition of stevia and maltitol in bread while the fermentation rate of breads was not significant (p>0.05). The energy values were decreased by increasing the addition of maltitol and stevia. The organoleptic quality of bread loaves was reduced on complete replacement of sucrose with maltitol and stevia. But, the overall acceptability of bread had higher scores than control by addition of 4% maltitol with 3% stevia. This study concluded that combination of stevia and maltitol gave good physiochemical properties in bread.
Energy value, Maltitol, Stevia, Organoleptic quality, Physicochemical properties
