Use of inulin, kappa carrageenan, and the sweeteners stevia and sucralose in the development of sugar-free and reduced-fat muffins. Study of the influence of dough pH change on the final properties of the baked product

JAVIER RIGAU; ULISES GONZALEZ; ZULMA G LOPEZ; LAURA TERESA RODRIGUEZ FURLÁN

International Journal of Gastronomy and Food Science

Elsevier Food Science

Año: 2020

1878-450X

The aim was to investigate the influence of the combined effects of sucralose, stevia, kappa carrageenan, and inulin as sugar replaces in the development of sugar-free and reduced-fat muffins. Besides, the influence of the dough pH value on the final properties was investigated. The total sugar replacement produced a decrease in the final volume, aeration, shape factor, and increase of hardness that limits its shelf life. The incorporation of kappa-carrageenan at 0.08% (w/w) improved the final volume and aeration, reduced the hardness and produced a more homogenous distribution. The use ofinulin (1%, 2% and 3% w/w) generated an increase of the gelatinization temperature that allowed a higher aeration, but produce a rise of the lamella thickness and a decrease of the shape factor. The reduction in the pH value improved the final properties, obtaining similar properties to the control, with a lower hardness and lamella thickness, which increased their shelf life.