بررسی تاثیر جایگزینی شکر با شیرین کننده ي اِستِویا بر خصوصیات نان قندي.

In this research, the effect of sugar replacement by stevia sweetener on physico-chemical properties of sweet bread was studied. For this purpose in formulation of this product, stevia in three level of 0, 50 and 100% was replaced with sucrose. After baking, physico-chemical properties, sensory evaluation and color properties were measured by common methods. The chemical test results showed, there were no significant difference for fat, protein and ash between treatments but water content had straight relation and sugar content had reverse relation with increasing stevia percentage in formulation. The physical test results showed significant differences between specific volumes of three sample of sweet bread so that the sweet bread with 50% stevia had highest specific volume (2.085 cm³/g). Water activity (aw) meaningfully increased by increasing sugar replacement with stevia from 0.71 in control sample to 0.81 in sample including 100% stevia. Textural properties results showed that the stevia addition was caused about 70 % firmness reduction in day 1 and 5 after storage of sweet bread. About color parameters, lightness and yellowness (L* & b*) were increased but redness (a*) was reduced due to stevia addition. Sensory evaluation was indicated more acceptance the formulation contain of 50% stevia among panelists so that due to most score obtaining for total acceptance (score of 4.5), was selected as the best formulation. [ABSTRACT FROM AUTHOR]