Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

The effect of fat replacement with Nutriose on the physical properties of Spanish muffin batter and baked muffins and on consumer acceptability was studied. In the muffin batter, replacement of fat by Nutriose increased the number of larger air bubbles, although the bubbles were not retained during baking. DSC analysis of the muffin batters revealed that the starch gelatinization temperature rose with increased fat replacement with Nutriose (100 % fat replacement with Nutriose increased T _o values by 6 °C in comparison to the control) (p?≤?0.05). The presence of Nutriose decreased the height and volume of the muffins and significantly reduced their hardness and springiness (p?≤?0.05). No significant differences between the control and the 50-%-fat-replacement muffin were found in the consumer acceptability test (p?>?0.05), indicating that Nutriose can be a suitable fat replacer up to the 50 % level.