Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins
Jingrong Gao | Margaret A. Brennan | Susan L. Mason | Charles S. Brennan
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.
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