Paper Title
Product Variation, Formulation And Marketability Of Fresh Stevia (Rebaudiana Bertoni) Leaf Extract As Organic Sweetener For Bread And Pastry

Abstract
This study determined the Product Variation, Formulation and Marketability of Fresh Stevia (Rebaudiana bertoni) Leaf Extract as Organic sweetener for bread and pastry. It looked into the level of acceptability (appearance, taste, aroma, texture, and color) of a product using the different formulations in terms of the following: 50% stevia leaf extract; 75% stevia leaf extract; 100% stevia leaf extract; and 100% refined sugar in the baking of Stevia Baked Siopao, Stevia Chiffon Cake, and Stevia Pandesal; and the potential marketability of the bread and pastry products with fresh stevia as an alternative organic sweetener The data shows there is no significant difference in Appearance (F=0.748NS), Aroma (F=1.056NS), Taste (1.898 NS), and over-all acceptability (F=2.346NS) and with highest level of acceptability in product formulation with fresh stevia leaf extract when grouped according to Stevia Baked Siopao in 50%, Stevia Basic Chiffon cake with 75%, and Pandesal with 50% fresh stevia leaf extract formulations. The data further shows there is a significant difference in color (F=4.218*), and highly significant difference in texture (F=5.095**). The marketability of bread and pastry products made from organic fresh stevia leaf extract as alternative sweetener using cost benefit analysis and business feasibility study shows very high projected customer acceptance. It is recommended that Fresh stevia leaves extract be used as alternative sweetener for bread and pastry products as it provides the awareness and inspiration to use healthy alternatives for consumers with diabetes to enjoy sweetened bread and pastry products without adverse consequences. Keywords - Fresh Stevia (Rebaudiana bertoni) Leaf Extract, Sweetener