Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.