Research Article
Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins
Table 1
Formulas for muffins at two stevianna levels, with or without cocoa powder and/or vanilla.
| | Formulation | C | V | CP | CP + V | 50S | 50S + V | 50S + CP | 50S + CP + V | 100S | 100S + V | 100S + CP | 100S + CP + V |
| | Ingredients | Mass (g) | | Wheat flour | 138.4 | 138.4 | 115.3 | 115.3 | 138.4 | 138.4 | 115.3 | 115.3 | 138.4 | 138.4 | 115.3 | 115.3 | | Sugar | 92.2 | 92.2 | 92.2 | 92.2 | 46.1 | 46.1 | 46.1 | 46.1 | 0 | 0 | 0 | 0 | | Baking powder | 6.5 | 6.5 | 6.5 | 6.5 | 6.5 | 6.5 | 6.5 | 6.5 | 6.5 | 6.5 | 6.5 | 6.5 | | Salt | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | | Skim milk powder | 8.7 | 8.7 | 8.7 | 8.7 | 8.7 | 8.7 | 8.7 | 8.7 | 8.7 | 8.7 | 8.7 | 8.7 | | Oil | 77.6 | 77.6 | 77.6 | 77.6 | 77.6 | 77.6 | 77.6 | 77.6 | 77.6 | 77.6 | 77.6 | 77.6 | | Liquid whole egg | 34.6 | 34.6 | 34.6 | 34.6 | 34.6 | 34.6 | 34.6 | 34.6 | 34.6 | 34.6 | 34.6 | 34.6 | | Top water | 97.6 | 97.6 | 97.6 | 97.6 | 97.6 | 97.6 | 97.6 | 97.6 | 97.6 | 97.6 | 97.6 | 97.6 | | Cocoa Powder | 0 | 0 | 23.1 | 23.1 | 0 | 0 | 23.1 | 23.1 | 0 | 0 | 23.1 | 23.1 | | Vanilla | 0 | 3 | 0 | 3 | 0 | 3 | 0 | 3 | 0 | 3 | 0 | 3 | | Stevianna | 0 | 0 | 0 | 0 | 46.1 | 46.1 | 46.1 | 46.1 | 92.2 | 92.2 | 92.2 | 92.2 |
|
|
Sample name of formulation: 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).
|
