Using Stevia in Steam Layered Sweets ‘Kanom Chan’ for Health

Abstract

This research aimed to study the effect of stevia leaves instead of sugar in ‘Kanom Chan’ (steam layered sweets) to be an alternative product for consumers who need to reduce energy or avoiding sugar sweets products, that reduced sugar content and instead of total sugar content with 4 levels of stevia leaves, which were 0% (basic recipe), 30%, 50% and 70%, and tested for sensory acceptance.   The results showed that 30% of stevia leaves was received sensory acceptance in all aspects more than the 50% and 70% recipes, and were not significantly different with the basic recipe (p> 0.05). The reduction of sugar substitution with stevia resulted in the decrease of sensory acceptance.  Therefore, using stevia instead of sugar at the level of 30% (30% recipe) is suitable for the production of this sweet, which consisting of: tapioca flour, Thao Yai Mom flour, rice flour, sugar, stevia leaves, coconut milk, water and food coloring are 13.67%, 1.71%, 1.71%, 27.34%, 0.82%, 51.26%, 3.42% and 0.07%, respectively. The toughness characteristic of 30% recipe is 6315.63 g., firmness is 758.40 g sec and there are statistically significant differences with basic recipe (p≤0.05).