The Effects of sugar substitute Mixture on Physicochemical Characteristics ofSugar-Free Muffin Cake: Modeling and Optimization

Muffin Cakes a type of cake and is a popular product, but its consumption is limited for peoplewith obesity and diabetes due to the presence of sucrose and high-calorie content. Therefore, byreplacing sucrose with carbohydrates with low digestibility and natural sweeteners, it is possibleto reduce calories and prevent tooth decay. In this study, by removing sucrose from theformulation, sorbitol, mannitol and stevioside sweeteners have been replaced to optimize theformula and produce low-calorie Muffin cakes. The effect of this substitution on the quality ofMuffin Cake was investigated by measuring the texture, color, moisture and porosity after baking.The results of the experiments were analyzed in a central composite design. The results showedthat with the increase in the ratio of replacing sugar with sugar alcohols and stevioside, moisturedecreased, and on the other hand, the amount of porosity decreased. With the increase of thesubstitution ratio, the brightness parameters (L*) decreased in the crust, while the parameters ofredness (a*) and yellowness (b*) did not show a significant change in the crust. These indicatorsdid not show a significant change in the cake crumb. In the optimization, it was found that thesample prepared with ۱۱% sorbitol, ۱۵% mannitol, and ۰.۶ stevioside is the closest to the samplewith sucrose.

کلیدواژه ها:

Muffin ، stevioside ، sorbitol ، mannitol ، texture ، low-calorie cake