The effect on starch pasting properties and predictive glycaemic response of muffin batters using Stevianna or inulin as a sucrose replacer

Abstract

Different levels of sugar replacers (inulin or Stevianna) are used in two muffin batter recipes differing in sugar:flour ratios. The properties of these sugar replacers are linked to differences in batter viscosity, starch gelatinization, and in vitro predictive glycemic response of batters. The replacement of sugar with Stevianna has no significant effect on the viscosity of the batter or the starch gelatinization. Replacement of 50% or more of the sugar with inulin increased batter viscosity. The starch gelatinization properties were altered with the incorporation of inulin. Batters incorporating Stevianna and cocoa powder has significantly different viscosity compared to the batters incorporating Stevianna without cocoa powder. In vitro starch hydrolysis of the batters illustrate that the inclusion of inulin or Stevianna significantly reduce the rate and extent of carbohydrate hydrolysis doing digestion.