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

Grain & Oil Science and Technology 2018年第2期1卷 63-71页

作者： GAO Jingrong HAN Fezhong GUO Xinbo ZENG Xi'an MASON Susan L BRENNAN Margaret A BRENNAN Charles S Department of Wine Food and Molecular Biosciences Lincoln University Riddet Institute College of Light Industry and Food Science South China University of Technology

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.

关键词： Stevianna Inulin muffin microstructure Air cell Scanning electron microscopy

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Effect of Biscuits and muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals

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Food and Nutrition Sciences 2014年第22期5卷 2195-2202页

作者： Che Anis Jauharah Che Mohd Zin Sathyasurya Daniel Robert Wan Rosli Wan Ishak Nutrition Program School of Health Sciences Universiti Sains Malaysia Kubang Kerian Malaysia

Dietary fibre content is a known factor that can affect the postprandial glycemic responses of a food and meal. Cornlettes vegetable which is rich in dietary fibre has been studied for its potential in lowering the peak glycemic responses of biscuits and muffins. Cornlettes was processed into powder and formulated into four formulations of selected bakery products. The glycemic responses produced by portions of the biscuits and muffins containing 25 g available carbohydrate were measured in 11 healthy volunteers. The incremental area under curve (AUC) of control biscuits was greater (81 ± 11 mmol × min/l) than cornlettes powder (CP) added biscuit (63 ± 12 mmol × min/l). Likewise, the AUC of control muffins was higher (88 ± 13 mmol × min/l) than CP-added muffins (74 ± 12 mmol × min/l). Control biscuits had an intermediate GI value of 61 while CP-added biscuits had a low GI value of 46. Both control and CP-added muffins recorded intermediate GI values (58 and 57, respectively). It is concluded that CP can be incorporated in selected bakery products as a potential ingredient to help lower the peak rise of postprandial glycemic responses.

关键词： Biscuit Cornlettes Glycemic Index muffin

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