Researchers claim to have found the formula for muffin with stevia, which has all the characteristics of muffins with sugar and four times higher content of dietary fiber.A recently published study in the journal, LWT - Food Science and Technology'' explains formula Muffins with Stevia in which 30 percent of the sugar is replaced with Stevia Rebaudioside A.
Researchers claim that muffin with stevia retains all the characteristics of muffins with sugar and dramatically increases the content of dietary fiber, when added inulin or polydextrose.
Future promising energy alternative
,, Glucosides from the leaves of Stevia rebaudiana Bertoni, native plants growing in the central parts of South America, can be an alternative to artificial sweeteners in baking production'', the report said.
Steviol glycosides last November approved for use in the European Union in the 31 categories of foods, including cereals with a high content of dietary fiber. However, Stevia can not currently be used in baked goods.
,, With respect to the natural history of the origin and use of stevia, can be expected to be alleviated, and regulations that steviol glycosides to be allowed in other types of sweetened foods, such as baked goods'', according to a study.
Stevia has the status of an ingredient that is safe for use in the U.S. and can be used in baked goods.
