The effect of stevia powder on the quality of gluten-free cookies

The paper presents the results of studies effect stevia powder on quality gluten-free cookies with a complete replacement sugar in recipe. were made from mixture rice and corn flour (40/60). Margarine or vegetable oil used as fat components. Stevia was different amounts: 1.0; 2.0; 3.0%. Cookies assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength structure analyzer "Structurometer ST-2". When completely replacing various amounts, margarine comparable size to cookies, while increasing but reducing swelling values. Replacing component resulted formation flatter, more brittle cookie, pronounced brittleness, which reflected its strength, both stevia. use guar xanthan gum formulation it possible obtain softer increased their thickness, well moisture stabilized became before addition powder. An increase amount over 1% led large changes cookie depended type gum, when using gum. main criterion for 1.0% minimum specific sweetness