Effect of using stevia leaf powder in the manufacture of a dairy product (cream) against the microorganisms that cause food spoilage and their acceptance by the consumer
Author
al-Hamdani, Hamdiyah Muhammad Shahwan
Source
Iraq Journal of Market Research and Consumer Protection
Issue
Vol. 14, Issue 1 (30 Jun. 2022), pp.26-35, 10 p.
Publisher
University of Bagdad Market Research and Consumer Protection Center
Publication Date
2022-06-30
Country of Publication
Iraq
No. of Pages
10
Main Subjects
Topics
Abstract EN
The increase in obesity and the many accompanying diseases is attributed to the increased production and consumption of foods made of non-nutritive sweeteners without regard to the risks of consuming additional calories, and this in turn leads to hormonal imbalance and metabolic disorders and the resulting imbalance and ill health that have spread to all segments of society.
during the research, 0.01, 0.02, 0.03, 0.04 and 0.05% of stevia sweetener was added to the cream instead of the sugar used.
physical and chemical tests were performed for the stevia extract and the microbial content in the cream, as well as the sensory evaluation.
it was noted that fortifying the cream with calorie-free stevia sugar led to the production of a cream with excellent texture, color and taste, with a very desirable sweetness and flavor, and the absence of any strange taste or flavor.
American Psychological Association (APA)
al-Hamdani, Hamdiyah Muhammad Shahwan. 2022. Effect of using stevia leaf powder in the manufacture of a dairy product (cream) against the microorganisms that cause food spoilage and their acceptance by the consumer. Iraq Journal of Market Research and Consumer Protection،Vol. 14, no. 1, pp.26-35.
https://search.emarefa.net/detail/BIM-1380934
Modern Language Association (MLA)
al-Hamdani, Hamdiyah Muhammad Shahwan. Effect of using stevia leaf powder in the manufacture of a dairy product (cream) against the microorganisms that cause food spoilage and their acceptance by the consumer. Iraq Journal of Market Research and Consumer Protection Vol. 14, no. 1 (2022), pp.26-35.
https://search.emarefa.net/detail/BIM-1380934
American Medical Association (AMA)
al-Hamdani, Hamdiyah Muhammad Shahwan. Effect of using stevia leaf powder in the manufacture of a dairy product (cream) against the microorganisms that cause food spoilage and their acceptance by the consumer. Iraq Journal of Market Research and Consumer Protection. 2022. Vol. 14, no. 1, pp.26-35.
https://search.emarefa.net/detail/BIM-1380934
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 33-35
Record ID
BIM-1380934