4. Introduction
A Cake rusk is a hard, dry biscuit or a twice-baked
bread. It is sometimes used as a teether for
babies. In some cultures, rusk is made of cake,
rather than bread: this is sometimes referred to
as cake rusk. In the UK, the name also refers to a
wheat-based food additive.
It is usually eaten at tea time with milky tea which
softens the rusk.
5. Introduction
Stevia:
Stevia normally a non-calorie sugar that usually utilized
as characteristic sugar replacement and enhancing
element from decades.
Stevia is a zero caloric sweetener which is used as a sugar substitute in many
food products.
It's about 100 to 300 times sweeter than table sugar, but it has no
carbohydrates, calories, or artificial ingredients.
6. Need of project
Pakistan is ranked 3rd in diabetes.
Diabetic patients have health complications like heart disease,
high BP, kidneys and pancreatic diseases etc.
Free-sugar diets are the need of today’s life.
Stevia is calorie-free substance which help in against the
diabetic issues.
7. Need of project
Obesity is major problem in America, Asia , Europe.
Obesity reduction is also possible with the stevia among other
solutions.
As stevia is calorie free, it monitors and controls blood sugar and
help in reduction of adipose tissue.
8. Hypothesis
Development of low caloric cake rusk by using stevia to
replace sugar, may improve product quality and without
affecting overall acceptability.
9. Review of literature
Study results citation
Cake rusk is a
product of wheat-
based food additive
Rusk is a hard,
dry biscuit or a twice-baked
bread. It is sometimes used
as a teether for babies.
In some cultures, rusk is
made of cake, rather than
bread.this is sometimes
referred to as cake rusk. In
the UK, the name also
refers to a wheat-
based food additive.
Paramalavalli et
al.,(2007)
10. Review of Literature
study results citation
The extract of stevia is a
low caloric natural
sweetness potency.
The steviocide were
used in biscuits, cake
rusk and jam as low
caloric sweetener and
the percent of stevia is
adjusted to the desired
level.
Hanna et al.,(2006)
11. OBJECTIVES
To study the effect of stevia powder on the overall quality of cake rusks.
To study the effect of storage conditions on the physicochemical and sensory
quality of cake rusks.
To study the sweetness scale of stevia. .
12. MATERIALS AND METHODS
All the raw materials will buy from local market situated at
Faisalabad and bring to the labs of the Department of national
Institute Food Science and Technology, The University of
Agriculture Faisalabad.
Composite flour will prepare according to the plan and will studied
for various parameters.
15. REFERENCES
1. Hanna, H and G.F. Ferrazano. 2016. Proximate and phytochemical
analysis of stevia leaves powder. Academic Publ. J. Vol. 8(1). Pp. 2477-
2481
2. Parimalavalli, R., Roxana, G., & Sri, S. R. (2007). Organoleptic quality
and nutrient content of Stevia (Stevia rebaudiana) incorporated bakery
products. Biomed, 2(2), 123-130
3. Shamsudin, I. S., Anuar, M. S., & Tahir, S. M. (2012). Compaction of
sweet potato (Ipomoea Balatas L.) and stevia rebaudiana food
16. 4 . Dhiner and Jood (2001). Evaluation and properties of formulated low
calories functional yoghurt cake. J. Food Agric. Environ, 7, 218-221
5 . Ahmad, U., and R. S. Ahmad. (2018). Nutritional, Physicochemical and
Organoleptic Evaluation of Low-Calorie Muffins Using Natural Sweetener
Stevia. J Nutr Food Sci, Volume 8(2): 1000673
6 . AOAC. 2012 Association of official and Analytical Chemist. Offical method
of analysis Washington, D.C
