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Stevia as partial sugar replacer in muffins can up fibre content four times
date:Aug 15, 2012
A recently published study in the LWT - Food Science and Technology journal by Zahnet al.details a stevia muffin formulation with 30% sucrose replaced by stevia variety rebaudioside A.

The researchers said its stevia muffin retained the quality of a full sugar muffin and even significantly upped fibre-content when inulin or polydextrose was added.

Promising future alternative

Glycosides from leaves of Stevia rebaudiana Bertoni, an indigenous plant in central South America, might be a promisin

12/20 05:30