Utilization of commercial stevia sugar and fructose as natural sweeteners in
preparation of low-calorie ·cakes and biscuits was evaluated. Based on replacing
sucrose with stevia sugar end fructose either singly or in various combinations, eleven formulas were prepared four levels of replacement using i.e. 25, 50, 75 and 100%. Cake and biscuit made of 100% sucrose were also prepared for comparison. The effecI of such substitution on baking lests and sensory evaluation of cakes and
biscuits was determined. Sensory characteristics showed that cakes and biscuits
prepared with stevia sugar or fructose scored lower levels than those prepared with
sucrose however these differences were not significant (P < 0.05) for biscuits.
Mixtures of sugar substitutes gave better cake and biscuit quality, hence, optimum
results were achieved by using (50%) sucrose in combination with 30% stevia sugar
and 20% fructose. At the same time, cake and biscuit samples achieved about 30%
reduction in calories. Consequently these bakery products could be used for diabetes
and body weigh I reduction.