EFFECT OF THE ADDITION OF Azadirachta indica A. Juss AND Stevia rebaudiana Bertoni LEAVES ON THE SENSORY QUALITY OF SWEET BREAD

Abstract

At present, there is a search for natural sources that contain substances with biological activity to incorporate them into the diet and contribute to the decrease of illnesses like diabetes or hypertension; among them, there is Neem (Azadirachta indica) and Stevia (Stevia rebaudiana). Therefore, the objective of this study was to elaborate a sweet bread of “concha” type with acceptable organoleptic characteristics, to which Neem (NM) and Stevia (SV) leaves were added. An experimental design was used to vary the amount of sugar, SV and NM, the responses were obtained through the sensory evaluation of the product with a panel of trained judges. The results showed that the optimal formulation uses 8.99 g of sugar, 0.05g of NM and 0.946g of SV; it is important to highlight that the bitter taste of the NM is not masked with the intensity of flavor of the SV.