Comparative evaluation of samples of chocolate butter with sucrose and various doses of stevia sweetener

Currently, there is a need to create food products with reduced content of carbohydrate-fatty components for therapeutic, prophylactic and functional purposes. The development new should be based on reasonable choice ingredients that form their composition properties. In the face an increasing number people diabetes, maintain normal blood sugar levels, complications disease can prevented (reduced) by eliminating sugar-containing foods from diet. One most promising relevant areas creation recipes technologies production dairy products, incl. chocolate butter addition regulate carbohydrate finished product recipe. purpose this work study possibility using sweetener stevia (stevioside) obtain low-calorie diabetic butter, as well develop formulation manufacturing technology product. was carried out at Federal State Budgetary Educational Institution Higher Education Nizhny Novgorod Agricultural Academy. carrying work, set generally accepted standard research methods used. objects are samples made churning cream mdzh. 35-38% according GOST 32261 introduction in various ratios: cocoa powder 2.5% (for all samples); stevioside: sample No. 1 - 0.15%, 2 0.30%, 3 0.45%. Control sample: powdered 15.0%. complied requirements 32899. A comparative assessment organoleptic characteristics experimental out, optimal doses enrichment were established: 2.5%, stevioside 0.3%. tasters found had pleasant sweet taste aroma, mild brown "chocolate" color.