Abstract
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®). In addition, cocoa powder and vanilla were added to the muffin formulation with and without Stevianna® to mask any potential off flavors. Results illustrate that muffins with 50% Stevianna® replacement of sucrose were similar to the control samples in terms of volume, density and texture. However, replacement of sugar with 100% Stevianna® 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.
Highlights
In recent years, consumers have gained an increasing awareness regarding the effect of dietary carbohydrates on the nutritional quality of foods
The moisture content increased when sucrose was replaced because the Stevianna® acted as a humectant and prevented water from escaping during baking
The results showed that 50% sugar replacement with
Summary
Consumers have gained an increasing awareness regarding the effect of dietary carbohydrates on the nutritional quality of foods. Is a physiological classification widely accepted for carbohydrate foods based on their ability to raise the concentration of glucose in the blood [7,8,9]. Muffins for example, are regarded as a high glycemic impact food due to the high concentration of sugar contained in the muffins. High GI food products are quickly digested and their carbohydrate is rapidly absorbed, resulting in higher blood glucose levels [13]. The health benefits of the low GI products are thought to be derived from the slower the rate of carbohydrate absorption, leading to a gradual rise in blood glucose level and better glycemic control [14]
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