بررسي اثر جايگزيني شيرين كننده هاي استويا به جاي شكر بر انديس پراكسيد چربي بيسكويت

Evaluation effects of evaluation of sugar replace by glycosidic sweeteners of stevia on the peroxide index in biscuit

Replacement of extracted sweetening components from Stevia with sugar in the formulation of biscuit, not only makes a pleasant taste for the product, but also through decreasing in the index of extracted fat peroxide makes the quality get improved and increase in its life stability. In this study, this effect of Sevia s glycoside components has been compared with its other three species. Steviaʹs species, Raudiana, Pilosa and Epatoria have been selected. The results showed that the essence of Sevia Pilosa has more anti-oxidation power and decrease the peroxide fat much more. Afterwards, the essence of Sevia Rebaudiana has more effect and also the concentration of Steviaʹs used sweetening components are significant and have direct impact on their rate of anti-oxidation.