Preparation of Modified Jelly By Using Sweet Potato and Stevia (Stevia Rebaudiana Bertoni) As Non Calorie Sweetener

Abstract

Sweet potato (Ipomoea batatas L.) providing a supply of calories, vitamins, minerals for human nutrition. Also the high concentration of anthocyanin and β-carotene in sweet potato, combined with the high stability of the color extract make it a promising and healthier alternative to synthetic coloring agents in food systems. Sweet potato is consumed in several ways, mainly directly with no industrial processing. The most traditional method is simple cooking, consumed with or without the use of seasoning, substituting bread and other starchy foods. The cooked and mashed potato sweet is used in the making of conserves and salty dishes such as: traditional cake, porridge, sweet pies, and also pudding, as the main ingredient or as a partial substitute for the wheat or agar flour. Pudding is usually a dessert, but it can also be a savory dish. Stevia rebaudiana Bertoni is one of the most non caloric natural sweeteners known to mankind. The dried leaves of stevia contain diterpene glycosides, non-toxic, highpotency sweeteners and may substitute sucrose as well as other synthetic sweeteners, being 300

times

sweeter than sucrose. Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling. In this paper we describe the use of stevia in sweet potato jelly with regard to evaluating organoleptic. A control of 100% sucrose was made for a comparison along with four additional variables. The variables consisted of sucrose and stevia 1:1, 1:2, 1:3, and 0:4. The five samples were measured and their effects on sensory acceptability of product were investigated. This work has shown that the average panelists generally responded with a high level of acceptance for sweet potato jelly containing sucrose and stevia in jelly.