Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties

The aim of this work was to compare the suitability of different polyols (sorbitol, maltitol, isomalt and erythritol) as total sucrose replacers in muffins. Thermal and rheological properties of the batters and muffin texture, height and consumer acceptability were evaluated. rose, all the polyols increased the starch gelatinization temperature, although differences were found among them, being erythritol the less effective. The batter rheological properties also revealed that erythritol showed the highest differences with sucrose, in comparison to the other polyols. e polyol muffins showed lower height than the sucrose muffins. The effect in muffin texture parameters was dependent on the type of polyol. In comparison to sucrose, erythritol increased the hardness and sorbitol and maltitol decreased it. Isomalt conferred similar texture parameters than sucrose. No differences were found in sensory acceptance among sucrose, sorbitol and maltitol muffins.