Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins

Figure 5

Springiness values for muffins made from two levels of stevianna as sugar replacer with or without cocoa powder and vanilla. Control (C); vanilla (V); cocoa powder (CP); cocoa + vanilla (CP + V); 50% stevianna (50S); 50% stevianna + vanilla (50S + V); 50% stevianna + cocoa (50S + CP); 50% stevianna + cocoa + vanilla (50S + CP + V); 100% stevianna (100S); 100% stevianna + vanilla (100S + V); 100% stevianna + cocoa (100S + CP); 100% stevianna + cocoa + vanilla (100S + CP + V).