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 exhibit statistical significant differences when compared to the control sample. Therefore this study demonstrated the effectiveness of the combination of Stevia, inulin, and bovine plasma proteins as sugar substitute.
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Financial support provided by the Secretary of Science and Technology, National University of San Luis (Project 22Q/411) and Scientific and Technological Research Project 2012-0155 (ANPCyT) are gratefully acknowledged.
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Secretary of Science and Technology, National University of San Luis (Project 22Q/411) and Scientific and Technological Research Project 2012–0155 (ANPCyT).
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The contribution of each author of this manuscript are: ZGL: Collected the data; Performed the analysis. UG: Contributed data; Performed the analysis. LTRF: Conceived and designed the analysis; Collected the data; Contributed data or analysis tools; Performed the analysis; Wrote the paper.
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López, Z.G., Gonzalez, U. & Rodriguez Furlán, L.T. 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. J Food Sci Technol 59, 2643–2654 (2022). https://doi.org/10.1007/s13197-021-05284-1
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DOI: https://doi.org/10.1007/s13197-021-05284-1