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

作     者：GAO Jingrong HAN Fezhong GUO Xinbo ZENG Xi'an MASON Susan L BRENNAN Margaret A BRENNAN Charles S 

作者机构：Department of Wine Food and Molecular Biosciences Lincoln University Riddet Institute College of Light Industry and Food Science South China University of Technology 

出 版 物：《Grain & Oil Science and Technology》 (粮油科技（英文版）)

年 卷 期：2018年第1卷第2期

页      面：63-71页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

主　　题：Stevianna Inulin Muffin microstructure Air cell Scanning electron microscopy 

摘      要：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.