Evaluation of the effects of the inclusion of three sweeteners and the partial replacement of fat on the physical, texture and sensory properties of a muffin type bread
DOI:
https://doi.org/10.32870/rayca.v3i3.12Keywords:
Muffin, polyols, sugar substitution, fat replacement, texture, sensory propertiesAbstract
The effect of a mixture of sweeteners (Palatinose™, Isomalt and Maltitol) and fat reduction (butter and vegetable oil) on the texture profile (volume, hardness, chewiness) and sensory characteristics of a muffin bread was evaluated. A control recipe (C) was modified to develop 5 formulations with sucrose replacement by a mixture of sweeteners and reduced fat (less margarine, no vegetable oil or added inulin). The specific gravity of the dough, as well as volume, specific volume, texture profile and sensory properties of the baked muffins were evaluated. The results were analyzed by ANOVA with 95% confidence. The volume of the muffins was lower in the formulations with sugar substitute than in the control, except for the reduced-fat sample (P2); coinciding with mass analysis. The sweetener blend increased the chewiness of the muffins. The formulations with inulin (P3 and P5) presented greater hardness, chewiness and moisture content than the rest of the samples. The sensory perception was favorable for the samples made with a mixture of sweeteners, while the formulations with partial fat replacement obtained less aceptance by consumers. The inclusion of inulin affected the texture, sensory characteristics and aceptance of the product.
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