Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation.

ABSTRACT: This study analyzes the effectivity of a freeze-dried additive formulated with inulin (I), Stevia (St), and ultrafiltered bovine plasma proteins (P) as a sugar substitute on the final properties of a sugar-free and low-fat muffins formulation. The following analysis were performed: shape factor, moisture loss, lamella thickness, final volume, aeration, pore size distribution and textural analysis. The addition of the binary combination 50%(P + St + I) + 50%(Sucralose) generated a synergistic effect: increasing the shape factor, final volume and aeration, and improving the pore size distribution and moisture loss. Given the success, the concentration of (P + St + I) was adjusted. A 12.5% concentration of (P + St + I) generated a hardness decrease during the studied period and did not exhibi

SUBMITTER: Lopez ZG 

PROVIDER: S-EPMC9206963 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature