Vol. 6, Special Issue 4 (2018)
Quality evaluation of muffins prepared by replacing sugar with natural sweeteners
Author(s): Neha Kharkwal, Amarjeet Kaur, Jaspreet Kaur and AB Khatkar
Abstract: The use of natural sugar replacer in bakery products has now become a new establishments in the market to produce low calorie bakery product. The present study was carried out to develop muffins prepared by replacing sugar with other natural sweeteners such as jaggery (0, 25, 50, 75 and 100 percent level) and honey (0, 10, 20, 30, 40 and 50 percent) and stevia (0. 25, 50, 75 and 100 percent level) on the basis of sweetness alone or in combination. Based on baking, textural along with organoleptic evaluation (using 9- Point Hedonic Scale), standard recipe was formulated by using maltodextrin as a bulking agent. Muffins prepared in combination with jaggery, honey and stevia in the ratio of 15:10:75 were found to be best. Estimated cost for low calorie muffins in combination with jaggery, honey and stevia was 105 Rs/kg which was found economically profitable as compared to other market products.
Pages: 175-180 | 811 Views 155 Downloads
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How to cite this article:
Neha Kharkwal, Amarjeet Kaur, Jaspreet Kaur and AB Khatkar. Quality evaluation of muffins prepared by replacing sugar with natural sweeteners. International Journal of Chemical Studies. 2018; 6(4): 175-180.
