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

Figure 1

Effect of stevianna without/with cocoa powder and/or vanilla on the crumb colour of muffin. muffins are, from left to right and top to bottom, 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).