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Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production
Author(s) -
Karp Sabina,
Wyrwisz Jarosław,
Kurek Marcin Andrzej,
Wierzbicka Agnieszka
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13358
Subject(s) - stevia rebaudiana , stevia , food science , steviol , sugar , chemistry , sweetness , taste , dietary fibre , low calorie , glycoside , bitter taste , stevioside , medicine , organic chemistry , alternative medicine , pathology
Summary Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.