Stevia sugar, as a partial sugar substitute in muffins, can increase fiber levels fourfold

The researchers claim to have discovered a stevia sugar muffin formula that has a sugar muffin trait and four times the fiber content.Zahn
et al. recently published a study in the journal
LWT - Food Science and Technology
detailing
30% of stevia muffin recipes
which are replaced by the stevia sugar variety lebodyside
A
.researchers say their stevia sugar muffins retain a complete sugar muffin quality and even increase fiber content when added to chrysanthemum powder or glucosaccharine.A promising alternative the study said: "Stevia is a local plant grown in central South America, and glycosides from stevia leaves may be a promising artificial sweetener alternative in the baking industry.November

last year, the European Union approved the use of stevia glycosides in
31
food categories, including high-fiber cereal breakfasts. However, it is not yet among baked goods.because of its natural origin and history of use, it can be suspected that the regulations will loosen in the future, and stevia glycosides will also be allowed to be used in other sweets, such as baked goods," the study said. S tevia glycoside has
GRAS (
generally considered safe
) identity in the
and can be used in baked goods in the United States.method researchers compared several fibers in the current study to obtain the best
Reb A
muffins through chemical,
texture analysis.a mixture of chrysanthemum powder

or glucosaccharides containing lebody
A produces results close to that of regular sugar muffins.large amounts of wheat bran or apple fiber can also be observed to eliminate the color deviation and odor of chip removal.obvious fiber advantages chrysanthemum powder and glucosaccharid stevia sugar formula also greatly increased fiber content. Reference sugar muffins contain
1.3
g
/100
g fiber
,
but increased by
4.6
and
7.1 g / 100
g, respectively, by more than
400%
.research: "The future advantage of improved formulations is that they also affect fiber content, so improved products can help reduce under-fibre intake." Itadded that this was enough to provide a "fibre source" under EC rules, and that stevia muffins containing glucosaccharies could even be considered "high fibre" products.