Product development of pearls from purple sweet potato using stevia sugar instead of brown sugar สุนิดา เมืองโคตร พัดชา ศิลปศิริ สุทธิดา จันเหลือง และ ศศิมล มุ่งหมาย

Abstract

The objectives of this research were to investigate the acceptable ratio of stevia to brown sugar in the production of purple sweet potato pearls, as well as their physical and chemical properties. The results indicated that pearls made with 100% stevia as a substitute for brown sugar received the highest preference across all sensory attributes, both in the presence and absence of milk tea. The likability score for pearls served with milk tea was marginally higher than that for pearls served without. Color analysis (L*, a*, and b* values) before and after cooking for all five formulations revealed significant differences (p ≤ 0.05). Higher percentages of stevia resulted in brighter uncooked pearls, which darkened after cooking. Additionally, increasing the proportion of stevia led to higher moisture content and water activity (a_w), while decreasing gumminess, adhesiveness, and chewiness. Consequently, purple sweet potato pearls made with stevia as a brown sugar substitute offer a healthier option for individuals concerned with weight management and overall health. However, consumption should be paired with health-conscious beverages.