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Stevia as partial sugar replacer in muffins can up fibre content four times
date:Aug 15, 2012
deviations and off-tastes.

Significant fibre advantages

The inulin and polydextrose stevia formulations also significantly boosted fibre content. The reference sugar muffin contained 1.3 g/100 g of fibre, but was upped to 4.6 for inulin and 7.1 g/100 g for polydextrose, an increase of over 400%.

A further advantage of formulation modification is that also fibre content is affected so that the modified products are helpful in diminishing fibre uptake deficiency,said the study

It added that t

12/22 05:03