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

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Variables category</td><td class="align_center">Scale anchors</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Visually</td><td class="align_center">Not at all appealing to extremely appealing</td></tr><tr><td class="align_left">Colour</td><td class="align_center">Extremely light to extremely dark</td></tr><tr><td class="align_left">Texture</td><td class="align_center">Extremely soft to extremely hard</td></tr><tr><td class="align_left">Mouthfeel</td><td class="align_center">Extremely moist to extremely dry</td></tr><tr><td class="align_left">Sweetness</td><td class="align_center">Not sweet at all to extremely sweet</td></tr><tr><td class="align_left">Overall liking</td><td class="align_center">Dislike extremely to like extremely</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Description of the scale anchors used from left side to right side.

Journal of Food Quality

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Table 2

Table 2: Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins 