Journal
FOODS
Volume 8, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/foods8120644
Keywords
muffin; in vitro starch digestibility; glycemic index; stevia; sugar replacement
Categories
Funding
- Lincoln University
- 111 Project [B17018]
- S&T projects of Guangdong Province [2015A030312001, 2013B020203001]
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Muffins are popular bakery products. However, they generally contain high amounts of sugar. The over-consumption of muffins may therefore result in a high calorie intake and could lead to increased health risks. For this reason, muffins were prepared substituting sucrose with two levels of a base of stevia (Stevianna (R)). In addition, cocoa powder and vanilla were added to the muffin formulation with and without Stevianna (R) to mask any potential off flavors. Results illustrate that muffins with 50% Stevianna (R) replacement of sucrose were similar to the control samples in terms of volume, density and texture. However, replacement of sugar with 100% Stevianna (R) resulted in reductions in height (from 41 to 28 mm), volume (from 63 to 51 mL), and increased firmness (by four-fold) compared to the control sample. Sugar replacement significantly reduced the in vitro predictive glycemic response of muffins (by up to 55% of the control sample). This work illustrates the importance of sugar in maintaining muffin structure as well as controlling the rate of glucose release during simulated digestions.
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