DIABETIC, KETOGENIC, AND FIBER-ENRICHED MOUSSE DEVELOPED USING STEVIA AND ARTICHOKE POWDER: SENSORY EVALUATION AND CONSUMER PREFERENCES
Makaleler > Tam Makale · 2025
Yazarlar: Ayşe Nur SONGÜR BOZDAĞ, Umut KARADUMAN, Pınar BALKIR, Melike SAKİN YILMAZER
Journal of Gastronomy Hospitality and Travel (JOGHAT), Uluslararası, 2025
Özet
In this study, a functional mousse suitable for diabetic and ketogenic diets was developed using stevia and artichoke powder as a source of prebiotic fiber, and its sensory acceptability was evaluated.Three different formulations were prepared for this purpose: a classic sucrose-based classic/control (C), a stevia-sweetened version (S), and a version with both stevia and artichoke powder (SA).Sensory analyses were performed by 15 panelists, incorporating a triangle test and a hedonic panel with a 5-point Likert scale.The results of the triangle test showed that the stevia-sweetened mousse was statistically distinguishable from the control group (p<0.05).Although no significant difference was detected among the groups in the hedonic evaluation (p>0.05), the S group received the highest liking score (4.27±0.87),followed by the SA group (4.11±1.08).Furthermore, the cost analysis revealed that the SA formulation was 67% more expensive than the control group.In conclusion, it was determined that sensorially acceptable products can be developed with these functional ingredients; however, texture optimization and cost-effectiveness are of critical importance for commercial success.