date:Aug 15, 2012
A recently published study in the LWT - Food Science and Technology journal by Zahnet al.details a stevia muffin formulation with 30% sucrose replaced by stevia variety rebaudioside A.
The researchers said its stevia muffin retained the quality of a full sugar muffin and even significantly upped fibre-content when inulin or polydextrose was added.
Promising future alternative
Glycosides from leaves of Stevia rebaudiana Bertoni, an indigenous plant in central South America, might be a promisin