Gao, JBrennan, MargaretMason, SBrennan, CS2016-09-152016-06-062016-092016-04-19Gao, J., Brennan, M.A., Mason, S.L., & Brennan, C.S. (2016). Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins. International Journal of Food Science and Technology, 51(9), 1979-1987. doi 10.1111/ijfs.131430950-5423DW3UK (isidoc)https://hdl.handle.net/10182/7349The 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.pp.1979-1987en© 2016 The Authors International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF) This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.in vitro starch digestioninulinsteviannatextureJournal Article10.1111/ijfs.13143ANZSRC::090803 Food Nutritional BalanceANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)1365-2621ANZSRC::3006 Food sciencesANZSRC::3210 Nutrition and dieteticsANZSRC::4004 Chemical engineeringhttps://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives