Final Report

Effect of Splenda and Stevia on the Acceptance and Color of Reduced Sugar Corn Muffins










Sheryl Akagi
Alexis Balina
Karen Brenes
Kate Cohen
Lei Su














NTRS 410 Experimental Foods
California State University, Los Angeles
May 27, 2014
Spring 2014

Abstract
Sugar consumption has increased over the years and has been linked to diseases such as
diabetes and obesity. It is estimated that the average person in the United States consumes about
105 pounds of added sugar per year or about 30 teaspoons of added sugar a day. The increased
sugar consumption and its link to diabetes and obesity have caused the food industry to find
substitutes for sugar by turning to alternative sweeteners. Alternative sweeteners help control blood
glucose and weight, limit kcalories, and minimize sugar intake. The objective of this experiment
was to assess the sensory and objective characteristics of reduced sugar corn muffins. The
independent variable was sugar (control) with 50/50 sugar and Splenda (V1) and 50/50 sugar and
stevia (V2) as the variants. Color and sensory evaluations were the dependent variables. The
9-point hedonic scale was used to measure consumer acceptability. A Minolta Colorimeter was
used to evaluate L*, a*, and b* color values. The null hypothesis of the experiment stated that
there are no significant differences in color and consumer acceptance between the variants and the
control corn muffins. The alternative hypothesis stated that there are significant differences in color
and consumer acceptance between the variants and the control corn muffins. Sensory evaluations
found that there was no significant differences between the control and variants. Color evaluations
found no significant differences in L*, a*, or b* values between the control and variants.
Therefore, the null hypothesis was accepted.
Keywords
Corn muffins, sucralose, Splenda, stevia, sugar reduction, sensory evaluation, objective evaluation

Introduction/Literature Review/Objectives
With the rise in obesity and related health issues in recent years, consumer interest in
reduced sugar (sucrose) foods has greatly increased. Muffins are high calorie baked goods that are
popular among consumers and are known for their sweet taste and soft, spongy texture (Rle and
others 2011; Martnez-Cervera and others 2012). Unfortunately, most muffins contain high levels
of fat and sugar. Regular consumption of them can result in excess caloric intake and may
eventually lead to obesity, dental caries, type-2 diabetes and a variety of other health conditions
(Rle and others 2011). Reducing the amount of sucrose used in muffin recipes would be one
way to mitigate these negative health consequences. When attempting to reduce and/or replace
sucrose in muffins however, it is important to consider the complex role that sucrose plays in this
particular baked good. Sucrose is not only responsible for muffins sweetness, it also plays an
essential part in producing many other qualities that are vital to consumer acceptance. For
example, sucrose constitutes a large part of the bulk in muffin batter and contributes to the muffins
characteristic crust color (crust browning), volume, moisture and airy, sponge-like texture (Rle
and others 2011; Martnez-Cervera and others 2012). Producing a muffin that is both low in
sucrose and maintains its known qualities and consumer acceptability is therefore no easy feat.
Despite these challenges, a cursory examination of the recent literature reveals numerous studies
that have evaluated the effects of various reduced calorie sugar substitutes on the physical and
sensory characteristics of baked goods.
Inulin and fructoligosaccharides (FOS) are sugar substitutes with unique properties that may
potentially offer a wide range of health benefits. Both are polysaccharide polymers made primarily
from fructose subunits joined together by (2-1) bonds. Their primary difference lies in their chain

length, with FOS being the shorter polymer containing less than 10 monosaccharide subunits.
Inulin and FOSs are produced naturally by over 30,000 different species of plants (including
bananas, garlic, wheat, chicory and artichokes) in the form of storage carbohydrates. Largely
non-digestible to humans, they have been classified as dietary fibers and have been approved as
safe for use by diabetics. The caloric value of inulin and FOS is also relatively low, estimated to be
between 1.0 and 1.5 kcal/g (Handa and others 2012). Both have also been classified as functional
foods and described as a prebiotics since their non-digestible portions promote the growth and
wellbeing of healthy intestinal bacteria (Rle and others 2011). In addition to all of these health
benefits, ,inulin and FOS have also been shown to mimic the physical and sensory characteristics of
fat and sugar. As a result, numerous studies have been conducted in recent years to examine their
ability to produce low-calorie, reduced sugar baked goods that are appealing to consumers.
For example, Morais and others (2013) tested the physical, textural, and sensory properties
of gluten-free breads made with different sweeteners, including raw sugar, sucralose, fructose,
stevia, FOS, and inulin. The result of an acceptance test (using 9-point hedonic scale) showed that
the sweet taste of gluten-free bread developed with FOS and raw sugar was perceived in a similar
way by the consumers. This finding indicates the potential use of FOS in developing gluten-free
bread with the health effects from prebiotic fibers. Crumb color, which was analyzed by L*, a*, b*
values, showed that all samples were identified as light colored crumb. The sample baked with
added stevia presented the lowest L* value, while raw sugar presented the highest. For the a* value,
samples developed with sucralose and stevia had the highest values, while sample with fructose had
the lowest a* value. For the b* value, the sample with raw sugar presented the highest value, while
samples with inulin presented the lowest mean for the b* value. This study indicated that

formulations made with raw sugar and FOS were most acceptable in relation to overall liking, and
FOS was a suitable substitute for sugar in developing gluten-free bread.
In an earlier study, Handa and others (2012) sought to increase the data on the use of FOS
as a sugar substitute in baked goods by examining the physical and sensory attributes and
acceptability of shortbread cookies made using FOS as a sugar replacement at levels of 40%, 60%
and 80%. Control cookies were prepared using 100% sucrose. The panelists used a 9-point
hedonic scale to evaluate color, flavor, texture, appearance and overall acceptability. Surprisingly,
the sensory data showed that the panelists preferred the FOS substituted cookies to the control
cookies up to the 60% sugar replacement level. The FOS cookies had a more golden sheen than
the control, a color change attributed to the reducing power of FOS which can slightly increase
browning during baking. The FOS cookies were also described as being crisper resulting in high
scores for texture, overall appearance and acceptability. No significant differences in flavor ratings
occurred between the FOS cookies and the controls until the 80% FOS substitution level. At that
point, flavor began to be affected resulting in lower scores.
The overall subjective data was bolstered by the results of the physical tests, which
included analysis of cookie spread ratio (ratio of cookie diameter/height), hardness and moisture.
Handa and others (2012) found that cookies made with FOS at all percentage levels had higher
cookie spread ratios and were less hard than the control up to the 40% substitution level. These
findings indicated a softer cookie texture and eating experience, characteristics that are highly
desirable to consumers. Measurement of the total fiber content of the FOS cookies at the 60%
replacement level was 12.1%, meaning that as per FDA guidelines, the cookies could be classified
as a good source of fiber. Handa and others (2012) came to the conclusion that FOS is an

acceptable partial replacement for sucrose in cookies up to 60% and produces a reduced calorie
cookie that is lower in sugar and higher in dietary fiber than a cookie made exclusively with
sucrose.
The effects of inulin and FOS as fat and sugar substitutes on the color and texture of quick
breads (scones) were also described in a study by Rle and others (2011). Using Mixture
(D-optimal) design methods, this study sought to produce a recipe formulation for a scone that
would minimize the amount of sugar and fat used, while simultaneously maximizing the amount of
inulin and FOS that could be substituted and still maintain a high level of quality and acceptability.
Margarine, FOS, caster sugar and inulin were the four variable components in the experiment that
were used in different percentages and substitution levels in 24 different scone formulations. In
each formulation, all four variables were restricted to a combined total maximum of 20% of total
flour weight to allow the researchers to closely examine the behavior of each component on the
scones. Control formulations containing neither FOS nor inulin were made with 10% margarine
and 10% caster sugar. Crust and crumb color were measured using a colorimeter to obtain L*, a*,
and b* values which were then expressed as browning index (BI), where higher values for BI
indicate a darker appearance.
BI values for crust color ranged from 75.9-136.1, with formulations that contained higher
concentrations of FOS and inulin tending to have higher values than the control. The authors
believed that this darker color was caused by the increased amounts of the two polysaccharides,
which have been shown in previous studies to accelerate caramelization and the Maillard reaction,
resulting in the faster formation of crust color. The effects of the FOS and inulin substitutions on
crumb color were less significant, with BI values only ranging from 39.6 to 45. Crust and crumb

hardness were measured using a texture analyzer and crumb moisture was evaluated by both
air-drying at room temperature and by using a Brabender drying oven to calculate total percent
moisture. Formulations with higher concentrations of inulin and FOS did show a modest increase
in crust and crumb hardness. Crumb moisture content increased significantly with higher
concentrations of margarine and FOS, but tended to decrease in formulations with higher amounts
of sugar and inulin. The moisturizing effect of FOS was attributed to the water binding
characteristics that certain oligiosaccharides have. Using analyzed data along with their
optimization tool, Rle and others (2011) created three quick bread formulations that fell within
their desired parameters. They concluded that using a mixture of 3.53% margarine, 10% FOS,
0.55% caster sugar and 5.92% inulin produced a quick bread with crust and crumb color, texture
and moisture acceptability values comparable to their controls. Unlike their controls, however,
their reformulated quick bread would be lower in fat and sugar and would also contain the benefits
of prebiotics.
Arabinoxylan oligosaccharides (AXOS) are another plant oligosaccharide (derived from
wheat) that have shown potential for dual use as both a prebiotic and a sugar substitute. In a study
conducted by Paryet and others (2011), a Wheat Bran Extract AXOS (WBE-AXOS) was used to
replace part of either flour or sucrose in a sugar snap cookie recipe As a flour substitute,
WBE-AXOS produced negative results. Though it did increase the diameter of the cookies
(usually a desirable characteristic), it also produced unappealing shapes. WBE-AXOS also had a
negative effect on color, producing cookies that were darker (lower L* values) than the control due
to increased brown color as indicated by higher a* and b* values. To tests its effectiveness as a
sugar substitute, the researchers prepared a series of sugar snap cookies replacing up to 30% of

100 g of sucrose with WBE-AXOS. The resulting WBE-AXOS substituted cookies were slightly
darker than the control, but were still in an acceptable color range. Further objective testing
showed they were similar in height and diameter to the control, and that their break strength was
within an acceptable range. When discussing their results, the researchers encouraged further
experimentation with baking times to establish optimal baking parameters and recommended
further research to deal with any possible flavor characteristics of AXOS enriched foods. Paryet
and others (2011) were cautiously optimistic in their conclusion that with further process
optimization, AXOS could eventually emerge as yet another oligosaccharide that could serve as a
healthy substitute for sucrose.

Another alternative for sugar that is fast gaining interest in the food industry are polyols. A
significant factor in the use of polyols in baking is their role as a bulking agent given their
volume-for-volume replacement of sucrose. This quality allows them to provide the necessary
functional properties of sugar that have a direct bearing on the final baked product (Manisha and
others 2014). Many studies have evaluated the characteristics of baked goods made using a variety
of different types of polyol as sugar substitutes. For example, Martinez-Cervera and others (2014)
examined the physical and sensory characteristics of muffins made with sorbitol, maltitol, isomalt,
and erythritol as total replacements for sugar. The researchers used a 9-point hedonic scale
(1=dislike extremely to 9=like extremely) and found that muffins made with sugar, sorbitol, and
maltitol scored 7.06 points, 6.25 points, and 6.43 points respectively, reporting no significant
differences between variants in general acceptability. Isomalt muffins followed with a score of 4
points and erythritol was scored lowest with 3 points. In other sensory evaluations, including those

for texture, color, and appearance, all the muffins scored over 5 except erythritol which scored
below 3 in texture and below 2 in appearance and color.
In a similar study, Psimouli and others (2011) observed the physical and sensory
characteristics of cakes made with certain polyols (mannitol, maltitol, sorbitol, and lacitol) as well
as fructose, oligofructose, and polydextrose as sugar replacements. Psimouli and others (2011)
found that the lightness of the crust was a main difference. Cakes containing mannitol and
polydextrose had a significantly lighter crusts as indicated by higher L* levels, while the cakes
containing fructose and oligofructose had significantly darker colors, as indicated by lower L*
levels. These results showed that the Maillard reaction or caramelization of sugar is enhanced by
fructose and oligofructose as opposed to the lack of browning reaction seen in the polyols and
polydextrose. In addition, almost all of the sugar substitutes showed a significant increase in the
redness of their crumbs. Sorbitol and mannitol had the lowest values of redness and yellowness,
while oligofructose had the highest values of both parameters. These values were indicated by the
a*(redness) and b*(yellowness) values respectively.
Overall consumer acceptability was evaluated on a 9-point hedonic scale. The score of
overall acceptance closely followed scores of the tenderness and taste sensory parameters.
Oligofructose, lactitol, and maltitol presented the highest scores in overall acceptance, followed by
polydextrose and sorbitol. The lowest scores were given to mannitol and fructose as they were
considered not acceptable. Poor taste was a factor in mannitol and fructoses low acceptability
scores. Other contributing factors included mannitol cakes having greater firmness, lightness of
crust, and lightness of crumb while fructose cakes were lacking in tenderness and presented a dark

color. In most sensory properties, the oligofructose, lactitol, and maltitol substitutes had no
significant differences from the control cake.
In addition to the works of Martinez-Cervera and others (2013), Laguna and others (2013)
further investigated the properties of erythritol, a 4-carbon sugar alcohol with a mild sweetness and
an appearance that resembles sucrose. Other sugar alcohols have been shown to have negative
side effects (e.g. xylitol, mannitol) including bitter aftertastes and poor digestive tolerance. Due to
its small molecular size, erythritol is absorbed in the small intestine and excreted in the urine, and is
non-caloric (Laguna and others 2013). Consequently, erythritol is not fermented by gut bacteria,
resulting in a high digestive tolerance. Laguna and others (2013) investigated these unique
properties of erythritol for use in baked goods by replacing 25% and 50% of sucrose in
short-dough cookies with the polyol substitute. Consumer tests evaluated the erythritol cookies for
appearance, color, odor, texture, hardness, crispness, dry mouth feel, taste, sweetness and butter
taste and overall acceptability. With the exceptions of hardness and dry mouth feel, erythritol
showed reduced levels of acceptance when compared with the control. Erythritol also showed the
largest differences with sucrose in terms of starch gelatinization and rheological properties of the
batter. Such large differences between the control and the erythritol cookies led the authors to
conclude that despite its positive qualities in terms of digestive tolerance, erythritol was the least
suitable polyol to replace sucrose in the shortbread cookies. While erythritol may not have been
preferred by consumers in the above study (Laguna and others 2013), the potential benefits of
polyols as a sugar substitute continues to make their use worthy of consideration.
While research on oligosaccharides and polyols have provided insight into the myriad
possibilities of reducing the amount of sugar in baked goods, these alternatives may not be

10

economically viable, preferable from a consumer acceptance standpoint, nor are they all readily
available or accessible to the average consumer. In a recent study, Manisha and others (2014)
endeavored to marry the bulking properties of polyols in the form of sorbitol, known to provide 0.6
times the sweetness of sugar, with the high-intensity sweetener stevioside. Recently approved as a
sweetener, steviol glycosides are rapidly gaining popularity as a sugar alternative and are now
available in most grocery stores nationwide. Natural sweeteners from the Stevia rebaudiana
Bertoni leaf, stevia glycosides are (1-2)-linked disaccharide-containing substances that are
showing immense promise as an alternative to artificial sweeteners in baked goods. (Manisha and
others 2014)
Furthering this research on stevia, Manisha and others (2014) tested a control cake with
sugar against formulations representing a complete replacement of sugar, with a defined amount of
stevia paired with four levels of liquid sorbitol ranging from 25%, 50%, 75% and 100% of the
original sugar volume. The study further attempted to test the necessity and benefits of
supplementing these formulations with combinations of hydrocolloids, emulsifiers and dietary fiber
(in the form of debittered fenugreek seed powder) in an effort to replace the functional properties of
sugar. The study evaluated the rheological and structural properties of the batter and the overall
sensory characteristics of the cake produced. The formulations that contained stevia and sorbitol
showed that this combination alone, with no additional additives beyond those found in the
standard recipe, did not replace the structural functions of sugar. This was first shown through the
result of the batter viscosity, which is related to the final product quality. The batter viscosity of the
control cake was 71,600 Cp. The 100% sorbitol formulation offered the closest alternative at
32,000 Cp, which demonstrated a significant reduction and resulted in a poorly aerated cake due to

11

negative effects to the cake structure. Additionally, the texture was shown to be influenced by
increasing the sorbitol percentage as the cohesiveness values decreased from 0.32 for the control to
0.17 in the 100% sorbitol formulation. The hardness measure of the 100% sorbitol formulation
also measured 32.9 N, compared to the 23.0 N of the control cake. Both of these measurements
indicated an adverse effect on the texture (Manisha and others 2014).
Interestingly, neither version showed a clear overall improvement in the L* and b* color
values. The control cake measured 75.2 for L* and 18.0 for b* values. The highest sorbitol
formulation produced L* and b* results of 72.4 and 19.7, respectively. Compared to the
formulation that supplemented with hydrocolloids and emulsifiers, the L* value moved to 78.6
while the b* value shifted to 18.4. Neither was a clear winner in this area. The researchers were
not able to produce results that closely resembled the structural and sensory qualities of the control
cake until they tested formulations with stevia, 100% sorbitol, hydrocolloids and emulsifiers. In
this formulation hardness was 23.3 N and cohesiveness 0.19, in addition to the batter viscosity
which rose to 51,200 Cp. Given these results, this version most closely resembled the control
version. The final measure was the sensory score card given to panelists which showed a score of
80 for this formulation compared to the score of 80 for the control version, whereas the maximum
score for the sorbitol was a 68 for the 100% sorbitol formulation. These results demonstrated that
the combination of stevia and a polyol alone can not replace the structural qualities of sugar in a
baked good.
Next, Zahn and others (2013) investigated the use of stevia in muffins by reducing 30% of
sucrose and replacing this sugar with stevia and various fibers. Crust and crumb color were
assessed by L*, a*, and b* values. Additionally, 12 students and department employees were

12

recruited to identify key sensory features including appearance, texture, smell, flavor, and taste
(Zahn and others 2013). Results showed that a combination of stevia and inulin or polydextrose
resulted in a product that exhibited characteristics close to those of the control, and incorporation of
stevia reduced the energy of the muffins by 5-6 kJ per 100 kJ (Zahn and others 2013).
More studies have been conducted on muffins to find alternate suitable sugar substitutes.
Martinez-Cervera and others (2012) evaluated the suitability of a mixture of sucralose (SC) and
polydextrose (PD) to replace different percentages of sucrose muffins. Sucralose (SC) is a
zero-calorie sweetener that is 600 times sweeter than sucrose. Polydextrose (PD) is a bulking agent
which mimics the structural function of sucrose and is very low calorie. Five muffin formulations
were prepared by replacing part of sucrose with polydextrose and sucralose (PD-SC). The samples
were identified as control (100% sucrose), 25%PD-SC, 50% PD-SC, 100% PD-SC. Result
showed that replacement of 25% sucrose by a mixture of PD-SC altered none of the eating quality
properties of the reformulated muffins. Furthermore, samples with 50% of the sugar replaced by
the PD-SC mixture had similar appearance, color, texture, flavor, sweetness and overall
acceptability scores to those of the control. However, the muffins with 100% sucrose replacement
obtained lower acceptability scores in all the attributes, especially with regard to texture.
Consumers did not like the muffins in which the sucrose had been totally replaced by the mixture
of PD-SC, because the products were too compact and under-aerated. These sensory evaluation
results indicated that sucrose could be replaced up to a level of 50% with good sensory
acceptability.
The thrust of previous studies clearly indicate a negative impact on the physical and
sensory properties of baked goods and a decline in overall consumer acceptability when sucrose is

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substituted for a reduced calorie sugar substitute at a level higher than 50%. The study by Zahn
and others (2013) suggests high consumer acceptance of baked goods that use stevia as a natural
sugar replacement, while Martinez-Cervera and others (2012) found decent acceptance scores
when baking with sucralose in muffins.
The objective of this experiment was to evaluate the sensory and color characteristics of
reduced sugar corn muffins. The control muffins were made with 100% sucrose. Sucrose was
replaced at a 50% level with Splenda in one variant (V1) and at a 50% level with stevia in another
(V2).
Hypothesis
The null hypothesis of the experiment stated that there are no significant differences in color or
consumer acceptance (evaluated through a 9-point hedonic scale) among all variants, including the
control. The alternative hypothesis stated that there are significant differences in color or consumer
acceptance for all the variants, including the control.
Materials and Methods
All recipe ingredients for the three variants were procured from local grocery stores. These
ingredients are listed in Table 1 of the Corn Muffin Preparation section of the Methods. The
equipment that was used during this experiment for both the objective (color) and sensory
evaluations were available in the laboratory. This equipment is listed in the color and sensory
evaluation sections of the Methods, respectively.
Corn Muffin Preparation
Refer to Attachment 2 in the Appendix for the adapted recipe with original measurements and
Attachment 3 for Nutrition Label information.

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Table 1: Corn Muffin Formula

Ingredients (g)

Control

Variant 1
(V1)
(50/50 sugar,
and Splenda)

Variant 2
(V2)
(50/50 sugar and
stevia)

Sugar, white,
granulated

77.52

38.76

38.76

Stevia

4.56

Splenda

4.56

Baking powder,
double-acting

11.54

11.54

11.54

Table Salt

3.46

3.46

3.46

Large egg

57.68

57.68

57.68

Canola oil

64.60

64.60

64.60

1% Milk

281.46

281.46

281.46

Flour, all-purpose,
white

144.19

144.19

144.19

Yellow cornmeal

184.55

184.55

184.55

TOTAL

824.99

790.80

790.80

All of the ingredients listed above were converted to grams using ESHA Food Processor (Version
10.11 ESHA, Salem, OR, USA) from the standard recipe in the Appendix as Attachment 2. The
first step in the preparation of the reduced sugar corn muffin was to weigh out each of the
ingredients for all three variants according to Table 1(above). Oven was preheated to 204C
(400F) with rack in the center position. Using three 12-cup muffin pan, 36 paper muffin liners

15

were inserted into each cup of the three muffin tins. Preparation for each variant proceeded as
follows: Cornmeal, flour, sugar (or sugar substitute), baking powder and salt were combined in a
mixing bowl and mixed until thoroughly combined. Egg, oil and milk were added and gently
stirred until all the ingredients were well blended. Batter was spooned into prepared muffin cups to
fill the cups roughly two-thirds full. Muffins were baked for 15 to 20 minutes or until a toothpick
inserted into center of muffin came out clean. Muffins were allowed to cool until they reached
near room temperature and then sensory and objective evaluation tests were performed.
Sensory Evaluation
15 untrained panelists assessed and recorded the extent of their liking for the corn muffins by
selecting a rating on a 9-point hedonic scale that ranged from extreme like to extreme dislike
(Refer to Attachment 1 in the Appendix). This data was later used to help evaluate the overall
acceptability of the corn muffin variants.
Color
CIELab color was measured with using a Minolta Chroma Meter (Model CR-410, Konica Minolta
Sensing Americas, Inc., Ramsey, NJ, USA), which was calibrated using a Minolta white
calibration plate, no. 17333240 for CR-200/CR-300/CR400 with 2 OBSERVER to measure
lightness (L*), red/green (a*), and yellow/blue (b*) color values. Readings were collected from the
center of each sample. A total of two (2) samples of the corn muffins were randomly chosen per
variant (3).
Statistical Analysis
An analysis of variance (ANOVA), descriptive statistics and t-tests was performed using Excel.
The experiment was replicated twice. The experiment was conducted twice over two separate

16

days. The raw color values and hedonic scores from both days was later combined and then
subjected to analysis of variance (ANOVA), descriptive statistics and t-tests. All statistical test
were performed using Excel.
Budget
The budget is summarized below in Table II.
Table II: Estimating Totals for the Corn Muffin Budget and Amounts for Market Order

Ingredients

Total Amounts Needed

Amount (g)

Cost per ingredient per

team ($)

Sugar, white, granulated

310.08

0.51

Stevia

13.68

0.34

Splenda

13.68

0.30

Baking powder,
double-acting

115.40

1.40

Table salt

34.60

0.04

Large egg

576.80

1.28

Canola oil

646

1.44

1% milk

2814.60

2.45

Flour, all-purpose, white

1441.9

1.46

Yellow cornmeal

1845.5

8.12

Total cost

17.33

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RESULTS:

The results of the sensory and color evaluations are presented below in Table 2.

Table 2: Means Standard Deviations (SD) of Corn Muffin Results for Consumer Acceptance
and Color.
Treatment

Hedonic Score

Color (L*)

Color (a*)

Color (b*)

Control
Sugar

6.621.45a

69.653.67a

2.373.91a

32.31 1.23a

Variant 1
(V1) (50/50)
Sugar &
Splenda

6.141.68a

71.102.54a

1.192.32a

32.630.93a

Variant 2
(V2) (50/50)
Sugar &
Stevia

6.141.88a

71.282.42a

1.152.30a

32.781.32a

MeansSD of 2 replicants; 14 judges per variant within replicate one and 15 judges per variant within replicant
two.
MeansSD of 2 replicants; 2 readings per variant within each replicant.
a

Means within the same column with the same letter are not significantly different (p>0.05).

Sensory Evaluation:
A sensory evaluation was conducted using the 9-point hedonic scale. The corn muffins
made with sugar (control) had the highest mean hedonic score of 6.62 1.45. The two variants
Splenda (V1) and stevia (V2) had lower scores of 6.14 1.68 and 6.14 1.88, respectively. While
the control did score slightly higher for consumer acceptance, the differences between the control
and the two variants were not statistically significant (P>0.05). Thus, the reduced sugar variants,
along with the control, were well received by the untrained panel. Interestingly, the average
hedonic scores of Splenda (V1) and stevia (V2) were identical (6.14) with stevia (V2) showing a

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slightly larger standard deviation, meaning that the spread of the data was slightly greater. Given
the identical means, we also observed no significant differences between the means of the hedonic
scores for Splenda (V1) and stevia (V2) (P>0.05). Thus, accepted the null hypothesis that no
significant differences were observed between reduced sugar variants, nor between the reduced
sugar corn muffins and control corn muffins (P>0.05). Generally speaking, the panelists showed
no preference for the control variant over the stevia (V2) and Splenda (V1) variants and all three
treatments were accepted by consumers to a similar extent.
Findings detailed in this work can be compared to results in literature. Zahn and others
(2013) reported successful use of stevia (V2) as a sugar replacement in muffin-type baked
products, where Steviol glucosides served as a partial sucrose replacement in muffins. While Zahn
and others (2013) added additional ingredients to variants in effort to mimic the textural and
structural properties of sugar, we base comparisons of consumer acceptance solely on their use of
sugar alternatives as partial or full sugar replacements. Characteristics such as crumb and firmness
of variants were similar to those of the control in Zahn and others (2013), which likely contributed
to the general acceptance of the sugar substituted muffins in their study. While no quantitative
measures of these physical properties were measured in this work, qualitatively, we report similar
characteristics amongst the muffins with respect to crumb and firmness. Textural similarities
between muffins likely contributed to the overall acceptability of all treatments in this work.
No significant difference was observed between control corn muffins and those prepared
with 50% Splenda. Similar results were found in Martinez-Cervera and others (2012), who
reported that the appearance, texture, flavor, sweetness, color, and general acceptability of 50%
sucralose/polydextrose muffins was similar to that of the control. Interestingly, muffins replaced

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with 100% sucralose/polydextrose had lower acceptability scores in all of these attributes and were
deemed significantly less acceptable (Martinez-Cervera and others 2012). Manisha and others
(2012) saw similar results, where a lowered consumer acceptance was reported when 100% of
sugar was replaced with stevia in baked cakes. Looking at other studies where sugar was
completely replaced, Martinez-Cervera and others (2014) noted that hardness, height, and general
textural qualities of muffins were negatively affected when using polyols as a 100% sugar
replacement. Whether the lowered acceptance was primarily due to the polyols themselves or to the
full (as compared to partial) replacement, is unknown. Interestingly, Handa and others (2012)
concluded that fructoligosaccharides could be successfully used as a partial sucrose replacer up to a
60% level without affecting consumer acceptability.
From these observations we can speculate that a 100% stevia or 100% Splenda sugar
replacement may not have met with such high average hedonic scores as those observed in this
work, and acceptance of the null hypothesis may not have resulted. By replacing only half of the
sugar in the corn muffins, many of the important physical and textural traits of the control corn
muffin recipe were generally unaffected and retained as indicated in the high consumer acceptance
of the stevia and Splenda variants.
Measurement of Color:

Color of the muffins was measured using a Minolta Colorimeter (Model CR-410). Two

muffins per variant were randomly selected and the L*, a* and b* values were measured on the
central region on the top of the muffins. L* values indicate the overall lightness in a range from 1
to 100, where 1 is the darkest and 100 is the lightest. Our data show that all variants had high L*
values, with V2 (stevia) having the highest L* value (71.28) and the control having the lowest

20

(69.65). However, there was no significant difference (P>0.05) between the variants and the
control, nor between variants, which indicated that all muffins exhibited similar light-tonal qualities
that were not significantly different, therefore the null hypothesis was accepted.

This finding is different from the results of Morais and others (2013) and Manisha and

others (2012). Morais and others (2013) compared gluten-free breads using sugar, with variants
completely replacing sugar with stevia and Splenda. They found that breads with added stevia
presented the lowest L* value (66.52) followed by the Splenda variant (68.19), both of which were
significantly different from the control (79.28). Manisha and others (2012) found that a complete
replacement of sugar combined with a high percentage of liquid sorbitol (used as a bulking agent)
resulted in an L* value of 72.4,which was a decrease from the 75.2 L* values of their control cake.
While these studies show varying levels of statistically significant differences in the L* values from
the control versions, given that Manisha and others (2012) not only added stevia, but also a high
ratio of sorbitol in an effort to raise the L* value closer to the level of the control, their results are
ultimately similar. We can make the conclusion that a complete replacement of sugar in a baked
product has the undesired consequence of lowering the L* values, versus a partial replacement as
we proposed.
The measurement of a* values indicate the degree of red or green color, where negative
values indicate green level and positive values indicate reds. Based on the measurements of a*
values, there was no significant difference between variants and the control (P >0.05). Similar
results were achieved in measurement of b* values. Whereas negative b* value indicates the
degree of blue and positive b* value indicates the degree of yellow, no significant differences were

21

found (P >0.05), and the null hypothesis was accepted. Statistically speaking, none of the variants
in our experiment exhibited significant differences in the hues.
These findings were compared to results of Manisha and others (2012), who observed a
significant increase in b* value (yellowness) in Splenda/Sorbitol-mixed cakes compared to the
control. We also compare to results published by Morais and others (2013). While Splenda and
stevia variants presented with high a* values (-1.69 and -1.67, respectively), the differences
compared to the control were not statistically significant. This result is similar to what was
observed in this work. Alternately, bread made with stevia (19.81) and bread made with Splenda
(20.95) showed significantly different b* values than the control (22.62) (Morais and others 2013).
These findings differed from ours, possibly due to the fact that Morais and others (2013) performed
a complete sugar replacement versus partial replacement. It is also possible that ingredients (rice
flour and starch) not used in the corn bread muffin formulation that were used in the gluten free
bread formulation in Morais and others (2013) could have had an effect on the a* and b* values.

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DISCUSSION:

Table 3: Nutrition Facts for the Corn Muffin Control and Variants
Product
(g/serving)

Calories
(kcal)

Total
Fat (g)

Total Carb.
(g)

Fiber
(g)

Sugars
(g)

Protein
(g)

Control Sugar
(30g)

150

24

Variant 1
(50/50) Sugar &
Splenda (30 g)

150

22

Variant 2
(50/50) Sugar &
stevia (30g)

150

22

Table 3 shows the results of the ESHA analysis. As shown above, the macronutrient
composition of the control is very similar to V1 and V2. V1 and V2 are identical in terms of
calories, total fat, fiber, and protein. The control only differs from the variants in terms of the
amount of total carbohydrates and sugar. The control had 24 grams versus the variants 22 grams
and a sugar content of 6 grams versus the variants 4 grams respectively. These results indicate that
stevia and Splenda would both serve as a good substitute for sugar when there is a need to produce
reduced-sugar corn muffin alternatives that are close to the regular control product as possible.
Conclusion and Future Work


The purpose of this research experiment was to develop reduced sugar corn muffins using
Splenda and stevia as partial substitutes for sugar. Sensory evaluations and color measurements
were assessed to determine differences in the products. Sensory results showed that there was no

23

significant difference in terms of preference of the three products. The control, the Splenda variant,
and the stevia variant were on average liked slightly. The color results likewise showed no
significant differences between the control and the two variants for different color hues or
lightness. Overall, results from this experiment indicate that Splenda and stevia can successfully
serve as partial replacements for sugar in the recipe of a popular baked good without significantly
effecting its characteristic qualities or consumer acceptability .

Future studies should be done with a larger sample population in order to validate the

results of this experiment. Additional objective evaluation should also be performed to observe
differences in volume, moisture, and texture since sucrose is known to affect these characteristics.
This experiment was limited in that only one independent variable was allowed to be changed and
it only tested a 50/50 sugar and Splenda variation and a 50/50 sugar and stevia variation. Further
studies could experiment with changing more independent variables in addition to sugar to see how
if these changes could further enhance the qualities of the reduced sugar muffins. Additional tests
could attempt full replacements with or different combinations of stevia and Splenda. Other sugar
alternatives that have been shown to have positive effects on baked goods could also be
introduced, such as polyols or oligosaccharides. Oligosaccharides were found to contribute to a
softer texture quality, increased dietary fiber content, and lower calories of baked goods. Polyols
used in baked products were found to contribute to lightness and tenderness. Increased consumer
awareness of the link of sugar consumption with increased rates of diabetes and obesity has
increased consumer interest in reduced sugar foods to prevent or delay these diseases and their
effects. Future studies delving further into the use of sugar alternatives in popular consumer food

24

products would therefore be very useful in determining an appropriate combination of ingredients

in order to develop acceptable and healthier products for consumers.

25

References

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fructoligosaccharide enriched cookies. J Food Sci Technol 49(2):192-199.
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Laguna L, Primo-Martin C, Salvador A, Sanz T. 2013. Inulin and erythritol as sucrose replacers in
short-dough cookies: sensory, fracture, and acoustic properties. J Food Sci 78(5): 777-784.

Manisha G, Soumya C, Indrani D. 2012. Studies on interaction between stevioside, liquid sorbitol,
hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids
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Martnez-Cervera S, Sanz T, Salvador A, Fiszman SM. 2012. Rheological, textural and sensorial
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Martnez-Cervera S, Sanz T, Salvador A. 2014. Comparison of different polyols as total sucrose
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Morais EC, Cruz AG, Bolini HMA. 2013. Gluten-free bread: multiple time- intensity analysis,
physical characterisation and acceptance test. Int J Food Sci Technol 48: 2176-2184. doi:
10.1111/ijfs.12202.

Pareyt B, Goovaerts M, Broekaert WF, Delcour, JA. 2012. Arabinoxylan oligosaccharides
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Psmouli V, Oreopoulou V. 2011. The effect of alternative sweeteners on batter rheology and cake
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Rle C, Ktenioudaki A, Gallaher E. 2011. Inulin and oligofructose as fat and sugar substitutes in
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Rolfes S, Pinna K, Whitney E. 2012. The Carbohydrates: Sugars, Starches, and Fibers. In: Cosslo
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27

Appendix- Attachment 1

ACCEPTABILITY TEST FOR REDUCED-SUGAR CORN MUFFINS

You may rinse your mouth with water at any time during the test if you need to. Please taste the
samples according to the 3-digit random code provided on the samples and the ballot. You may not
go back and re-taste the samples. No talking during sensory testing.

Check the box that best describes your overall opinion of each sample

3-Digit Sample
Numbers

(9) LIKE
EXTREMELY

(8) LIKE VERY

MUCH

(7) LIKE
MODERATELY

(6) LIKE SLIGHTLY

(5) NEITHER LIKE

NOR DISLIKE

(4) DISLIKE
SLIGHTLY

(3) DISLIKE
MODERATELY

(2) DISLIKE VERY

MUCH

(1) DISLIKE
EXTREMELY

28

Appendix- Attachment 2

Basic Corn Muffin recipe

Recipe

Basic Corn Muffin - Control

Ingredients:
1 cup cornmeal

1 cup all-purpose flour

1/3 cup white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten
1/4 cup canola oil
1 cup milk

Directions:
The first step in the preparation of the reduced sugar corn muffin is to weigh out each of the
ingredients for all three variants according to Table 1(above). Preheat oven to 400 degrees
Fahrenheit with rack in the center position. Using a 12-cup muffin pan, insert a paper muffin liner
into each cup. Combine the cornmeal, flour, sugar baking powder and salt in a mixing bowl until
thoroughly combined. Add the egg, oil and milk and stir gently until all ingredients are well
blended. Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until toothpick
inserted into center of muffin comes out clean. Remove muffins in liners from baking pan and
allow to cool on a rack.

This recipe was adapted from allrecipes.com. This recipe can be accessed at:
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=16755&origin=detail&servings=12
&metric=false
Accessed April 17, 2014.

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30

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Appendix 3: Nutrition Labels

Figure 1. Nutrition facts label for the basic corn muffin recipe (control).

32

Figure 2. Nutrition facts label for the corn muffin recipe with 50% replacement with Splenda
(variant 2).

33

Figure 3. Nutrition facts label for the corn muffin recipe with 50% replacement with stevia (variant
3).

34