Fiber enriched reduced sugar muffins made from iso-viscous batters

Struck, Susanne; Gundel, Linda; Zahn, Susann; Rohm, Harald

doi:10.1016/j.lwt.2015.07.053

Cited by 76 publications

(81 citation statements)

References 37 publications

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“…Similar results gained (Struck et al, 2016) who replaced 30% of sugar with mixture of fibre and rebaudioside A in muffins. Results were stratified by sugar content.…”

Section: Sensory Evaluationsupporting

confidence: 63%

“…The observed trend in experimental muffins is that the higher fibre content, the higher the firmness is. That is why (Sudha et al, 2007;Struck et al, 2016). So, low and middle fibre addition contributed to lowering firmness values in comparison with control sample.…”

Section: Texture Measurementmentioning

confidence: 92%

“…Fibre may be incorporated into baked goods as a replacer for flour, sugar or fat (Struck et al, 2016). That is why some food products such as bread, rolls or dairy products are being enriched in fibre.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Karp

Wyrwisz

Kurek

et al. 2017

Int J of Food Sci Tech

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Summary Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.

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“…Similar results gained (Struck et al, 2016) who replaced 30% of sugar with mixture of fibre and rebaudioside A in muffins. Results were stratified by sugar content.…”

Section: Sensory Evaluationsupporting

confidence: 63%

Section: Texture Measurementmentioning

confidence: 92%

See 1 more Smart Citation

Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Karp

Wyrwisz

Kurek

et al. 2017

Int J of Food Sci Tech

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show abstract

“…Struck et al . () suggested that fibre‐enriched muffin firmness was highly sensitive to the density of the crumb, implying that the fibre affected the incorporation of air cells and contributed to mechanical resistance during compression. Martínez‐Cervera et al .…”

Section: Resultsmentioning

confidence: 97%

Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

Gao

Brennan

Mason

et al. 2016

Int J of Food Sci Tech

100

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SummaryThe application of sugar replacers used in bakery products is of growing interest to the food industry, as it provides the possibility of delivering products with reduced energy and sugar. The aim of this study was to investigate the textural properties and glycaemic responses of muffins made using stevianna and inulin. Two levels of sugar replacer were used (50% and 100%). Total replacement of sucrose gave muffins with a firmer texture than the control (P < 0.05); 50% replacement, however, gave a similar texture to control. The predicted glycaemic response was reduced in sugar-replaced muffins compared to control samples. In particular, the replacement of sucrose with 100% stevianna caused a significant decrease in the standardised area under the curve values. Therefore, there exists the potential to regulate the glycaemic response of muffins by the incorporation of 50% stevianna or 50% inulin without affecting their textural properties.

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“…Cereal-based foods are an important fiber source, and the addition of supplemental pomace helps to achieve the recommended intake of dietary fiber. Fiber added to cereal-based baked or extruded foods also provides a technological bulking function [13] so that part of the sugar, flour or fat content may be reduced, and low-energy high-fiber bakery products can be provided for the consumer. A challenge is that problems may arise from changes in product characteristics: a decrease in volume and height, an increase in crumb hardness, both caused by altered microstructure and batter or dough rheology [14,15], or changes in appearance and taste [16,17].…”

Section: The Proposed Research Agendamentioning

confidence: 99%

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

Rohm

Brennan

Turner

et al. 2015

Foods

Self Cite

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This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.

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Fiber enriched reduced sugar muffins made from iso-viscous batters

Cited by 76 publications

References 37 publications

Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

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