This study evaluated the effects of substituting Truvia Baking Blend for 50% of the sugar in lemon poppy seed muffins. Sensory and textural properties were analyzed between a control muffin containing full sugar and a modified muffin containing half sugar replaced with Truvia. Results showed springiness was significantly higher in the control, but hardness, chewiness, and sensory attributes like appearance, texture, flavor and acceptability did not differ significantly between muffins. The modified muffins provided an 11% reduction in calories but did not meet the criteria to be labeled reduced or low calorie. In conclusion, Truvia Baking Blend can be substituted for half the sugar without negatively impacting sensory properties

1. The effects of substituting Truvia Baking Blend on texture profile and
sensory attributes in lemon poppy seed muffins
Kristen Averett!
Introduction
Materials and Methods
Results
Objectives Discussion
Conclusions
Sugar replacers can be a lower calorie option for consumers to use in place
of sugar in products. Baked products especially use large amounts of sugar
which also add many calories to these baked goods. Truvia Baking Blend is
a stevia based sweetener that is found in the Stevia Rebaudiana plant and
is 300 times sweeter than sucrose. Kamarulzaman and others (2014).
Sugar contributes to sweetness, leavening, creaming, color, and
gelatinization.
However using sugar replacers in baked goods can often change the
sensory attributes of these products. Texture, flavor and appearance are
attributes that can be changed when using a sugar substitute. Struck and
others (2014).
References
• To test the effectiveness of Truvia baking blend as a sugar substitute in
lemon poppy seed muffins.
• Evaluate: Sensory attributes-appearance, texture, flavor and overall
acceptability, non-sensory attributes-hardness, springiness and
chewiness, moisture and nutrients will be evaluated.
Preparation for Control: Preheat oven to 350 degrees F. Melt butter in microwave for
25 seconds. In the KitchenAid stand mixer(KitchenAid Portable Appliances, St.
Joseph, MI), cream together sugar and butter on low speed for approx. 20 seconds.
Add egg yolks one at a time with whisk on low speed. In separate bowl, combine
flour, baking soda, baking powder, poppy seeds, lemon zest and salt. Mix together
with a fork. Add buttermilk, lemon juice and then vanilla to the batter alternating
adding in the dry ingredients. In separate bowl using a hand mixer beat egg whites
for approx. 3 minutes until soft peaks form. Fold them into the batter. Portion #40
scoop of batter into a 24 mini muffin tin. Baked for 12 minutes.
Preparation for Modified: Repeat steps for control muffin but add Truvia baking blend
and sugar and cream with butter.
Sensory Evaluation: (n=20)
• 2 products: Control-100% sugar and 50% sugar. Modified-50% Truvia baking
blend. An overall 75% sugar replacement.
• Scale: hedonic fact scorecard was used to evaluate appearance, texture, flavor
and overall acceptability. 1-9 scale; 1 least acceptable, 9 most acceptable.
• Presentation: Samples were on white paper plates divided by a line and labeled
with a 3-digit random code. Samples were presented to panelists through
individual booths with white light.
Non-sensory Evaluation: (n=6)
• Texture Profile Analysis: hardness, springiness and chewiness.
• Instrumentation: 50kg capacity, TA.XT2 Plus texture analyzer with a 2.1cm
rounded edge acrylic probe. Texture Exponent 32 Software.
• Tests: 3 muffins of each control and modified, 2 replications of each.
TPA results: Springiness changed with sugar reduction (p<0.05). Hardness and
chewiness did not change with sugar reduction.
Sensory Results: The control and modified both rated above average on all
sensory attributes. Panelists rate both muffin formulations to be moderately
acceptable. P<0.05; means ± SD do not differ significantly between control and
modified samples.
Nutrient Calculations: Analyzed using ESHA Food Processor SQL (version
10.5). The moisture retention was also calculated.
Data Analysis: Independent samples t-test was run using IBM SPAA Statistics,
version 22, IBM Corporation, Armonk, NY.
Table 2 shows that springiness was significantly different between the
control and modified. Springiness was higher in the control than the
modified muffins.
Figure1 shows that the panelists evaluated the control and the modified
muffins to not be significantly different in appearance, texture, flavor and
overall acceptability.
Table 3 shows that there was an 11% decrease in calories when using
Truvia baking blend.
Truvia Baking Blend as a 50% substitute for sugar in lemon poppy seed
muffins is not considered reduced calorie. While it does reduce the amount
of calories, it does not reduce the calories enough.
However using a 50% substitute of Truvia Baking Blend in lemon poppy
seed muffins provides similar sensory attributes to that of muffins made with
regular sugar.
Kamarulzamah NH, Jamal K, Vijayan G, Ab. Jalil SM. 2014. Will consumers
purchase Stevia as a sugar substitute?: An explanatory study on consumer
acceptance. Journal of Food Marketing Projects. 20: p.122-139
Struck S, Jaros D, Brennan CS, Rohn H. 2014. Sugar replacement in
sweetened bakery goods. International Journal of Food Science and
Technology. 49(9): p.1963-1976.
Nutrient Analysis: Modified muffins do not qualify for low calorie or reduced
calorie.
Table 1: Lemon poppy seed muffins' ingredient sources
Ingredients Control (g) Reduced Sugar (g) Sources
Butter 113 113
Kroger Co. Cincinatti,
OH.
Eggs 100 100
Farm Fresh, Rose
Acre Farms, Canon,
GA
Flour 166.67 166.67
Reily Foods
Company, New
Orleans, LA
Baking Powder 0.5 0.5
Archfood Companies
Inc. Memphis, TN.
Baking Soda 2.3 2.3
Kroger Co. Cincinatti,
OH.
Poppy Seeds 17.6 17.6
Earthfare Bulk Spices,
Frontier Spices.
Lemon Zest 3.5 3.5
Kroger, California
Lemon.
Salt 1.5 1.5
Morton’s Salt Inc.,
Chicago, IL
Buttermilk 122.5 122.5
Kroger Co. Cincinatti,
OH.
Lemon Juice 30.5 30.5
Kroger, California
Lemon.
Vanilla 4.2 4.2
McCormick & Co. Inc.
Hunt Valley, MD.
Sugar 128 64
Domino’s Food Inc.,
Yonkers, NY
Truvia Baking Blend ---- 16
Cargill Incorporated,
Minneapolis, MN.
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