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

Table 3

Description of calculated factor values.

Variables category	Factor values after calculation
	Positive (+)	0	Negative (−)
Visually	Better than control	Same as Control	Worse than control
Colour	Darker than control	Same as Control	Lighter than control
Texture	Harder than control	Same as Control	Softer than control
Mouthfeel	Dryer than control	Same as Control	Moister than control
Sweetness	Sweeter than control	Same as Control	Less sweet than control
Overall liking	Better than control	Same as Control	Worse than control

There values are relative to control muffin.