Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna® or Inulin as a Sugar Replacer

Abstract

Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna®, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna® or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely. Keywords:: Stevianna®, Inulin, Muffin microstructure, Air cell, Scanning electron microscopy