Introduction:

In Argentina, non-communicable diseases are on the rise. The search for food options reduced in simple sugars accompanies this situation.

Objective:

To formulate cookies sweetened with dried leaves of Stevia rebaudiana Bertoni and to characterize them in a preliminary physicochemical, microbiological, nutritional and sensory way.

Materials and methods:

A base formulation was prepared with 100% sucrose (C) and from this, three formulations with 50% (P1), 75% (P2) and 100% (P3) of dried Stevia leaves. Gravimetric assays were performed for physicochemical analysis; fungi and yeast counts, total coliforms, and mesophiles for microbiological analysis; nutritional composition was determined by Soxhlet extraction (lipids), Kjeldahl method (proteins), dietary fiber (AACC 32-05.01) and carbohydrates (difference at 100%). A hedonic sensory test was performed (n=14). Statistical analysis ANOVA (Tukey post test and penalty analysis), =0.05.

Results:

Sample C differs significantly from P1, P2 and P3 in moisture, ash, protein and carbohydrate. In turn, in carbohydrates, the four prototypes are disparate. All four formulations had low microorganism counts. Color was mostly evaluated as "just right" in P1 and P2. In overall acceptability P1 and P2 presented a mean above the midpoint.

Conclusions:

The four samples differ from each other in carbohydrate composition and are safe for consumption. P1 and P2 present themselves as promising consumption options, although further sensory studies are required.