Research Article

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

Table 4

Total colour difference and the browning index (BI) of muffin determined using different stevianna levels without/with cocoa powder and/or vanilla.

ProductColour
Crust Crumb
BIBI

Without-cocoa-powder group
 C00
 V1.620.60
 50S5.131.87
 50S + V6.124.79
 100S5.424.06
 100S + V6.305.10

With-cocoa-powder group
 CP54.5222.10
 CP + V55.2721.57
 50S + CP55.5320.52
 50S + CP + V54.9819.93
 100S + CP57.0918.54
 100S + CP + V55.3318.23

All measurements are mean values ± SD of triplicate determinations.
Means in the same column with different letters are significantly different ().
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).