DIABETIC, KETOGENIC, AND FIBER-ENRICHED MOUSSE DEVELOPED USING STEVIA AND ARTICHOKE POWDER: SENSORY EVALUATION AND CONSUMER PREFERENCES

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.