The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary)

Stevia is a natural, non‐nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well‐reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been restricted. In this study, the effect of sucrose replacement by stevioside‐maltodextrin mixture on physicochemical properties of Naanberenji was evaluated in four replacing levels including 25%, 50%, 75%, and 100%. Results of texture evaluation revealed that hardness increases due to adding stevioside‐maltodextrin (p < .05). Color analysis also showed that browning index by adding more mixture reduced. Moreover, the results of sensory analysis showed that treatment containing 25% stevioside‐maltodextrin was the most similar sample to control and 23.06% reduction in sugar consumption achieved in this level of replacement. Therefore, its physicochemical properties (peroxide, acidity, chemical compounds, and hardness) were measured. According to the results, calorie amount decreased by 7.27 %. While there was no significant difference in the acidity of the aforesaid sample, peroxide results exhibited significant differences. Analysis of Farinograph plot revealed more water binding in comparison to control sample