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The effect of substituting sucrose using some of stevia sweeteners (Stevioside and Rebaudioside A) at different substitution levels (50, 75 and 100%) on physical, chemical and sensory properties of cookies and hibiscus beverage was analyzed. In cookies samples; gradual replacement of sucrose by stevia sugars, decreased energy, total sugars (reducing and non-reducing sugars), breaking force, diameter and spread ratio of cookies while caused an increase in moisture, ash and thickness. In hibiscus beverage, the increase in stevia sweeteners decreased total soluble solids, acidity, total sugars, while increased pH values, and antioxidant activity. Sensory evaluation test showed that, rebaudioside A showed more acceptability than stevioside in both cookies and hibiscus beverage samples.

SUBSTITUTING SUCROSE USING STEVIOSIDE AND REBAUDIOSIDE A IN COOKIES AND HIBISCUS BEVERAGE