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Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins
Joint Authors
Gao, Jingrong
Brennan, Margaret A.
Mason, Susan L.
Brennan, Charles S.
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-02-22
Country of Publication
Egypt
No. of Pages
11
Abstract EN
Sugar is a main ingredient of muffins and other baked products, so removal or reduction of sucrose negatively affects product appearance, texture, and mouthfeel.
The aim of this study was to investigate the colour, textural properties, and sensory characteristics of sugar replaced muffins made using stevianna in combination with cocoa powder and/or vanilla.
Optimal results were obtained with 50% stevianna, leading to muffins similar to the control products and having a high level of acceptance in sensory evaluation.
Sugar-free muffins (100% stevianna) were harder in texture and more compact in crumb compared to the control.
Results from sensory evaluation also illustrated that 100% stevianna addition led to muffins with poorer acceptance, harder texture, and a drier mouthfeel when compared against the control.
This study also investigated the use of cocoa powder and/or vanilla to mask the stevianna bitterness in terms of aftertaste.
American Psychological Association (APA)
Gao, Jingrong& Brennan, Margaret A.& Mason, Susan L.& Brennan, Charles S.. 2017. Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1176141
Modern Language Association (MLA)
Gao, Jingrong…[et al.]. Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins. Journal of Food Quality No. 2017 (2017), pp.1-11.
https://search.emarefa.net/detail/BIM-1176141
American Medical Association (AMA)
Gao, Jingrong& Brennan, Margaret A.& Mason, Susan L.& Brennan, Charles S.. Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1176141
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176141