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

Table 5

Sensory evaluation of half-sugar/sugar-free muffins in comparison with the control muffin which was taken as relative value and processed factor values for each experimental sample.

Type	Colour	Mouthfeel	Sweetness	Texture	Visually	Overall liking
V
CP
CP + V
50S
50S + V
50S + CP
50S + CP + V
100S
100S + V
100S + CP
100S + CP + V

Mean values with the same superscript letter within the same column are not significantly different at .