Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

Abstract

Steviol glycosides are highly sweet natural compounds from Stevia rebaudiana Bertoni leaves which have recently been approved as sweeteners for a range of foods. To evaluate whether steviol glycosides may be used for partial replacement of sucrose in bakery products, muffins were produced where 30% sucrose of the formulation was exchanged against an iso-sweet amount of rebaudioside A in combination with several fibres. Baked products were subjected to chemical, colour and texture analysis, and sensory characteristics were assessed by flash profiling. Multivariate analysis of instrumental and sensory data indicates that a combination of inulin or polydextrose with rebaudioside A results in products with characteristics close to those of a reference. The incorporation of these replacers reduced energy by 6 or 5 kJ/100 kJ, and increases fibre content from 1.3 g/100 g to 4.6 or 7.1 g/100 g, respectively. The use of wheat bran or apple fibre as bulk replacer for sucrose gives products which mainly deviate in crumb colour and are characterised by a wholemeal off-taste, whereas increased crumbliness and reduced elasticity is the consequence of partial sucrose replacement by oat, pea or wheat fibre, cellulose or maltodextrin.