Processing suitability of healthful carbohydrates for potential sucrose replacement to produce muffins with staling retardation

The effects of the addition of sucrose alternatives on muffin-making performance were assessed through rapid viscoanalysis (RVA), differential scanning calorimetry (DSC), and muffin baking, including a storage test for potential sucrose replacement. Sucrose and three healthful carbohydrates (allulose, isomaltulose, and Mylose) were used in the study. RVA and DSC results showed that the retardation in starch gelatinization and pasting onset using sucrose or the alternative sugars depended on the sugar added compared to water alone and followed this order: water < allulose < Mylose < isomaltulose ≈ sucrose. Muffins with isomaltulose or Mylose replacement produced a volume equivalent to those made with sucrose, but muffins with allulose content greater than 50% showed a significantly smaller volume. In addition, muffins formulated with isomaltulose or Mylose were of an equivalent or softer texture than those made with sucrose, whereas those with allulose content higher than 50% were much firmer. Among the alternative carbohydrates, isomaltulose might be applied successfully to produce muffins with a lower glycemic impact and calorie content; Mylose might also be used to produce muffins with decreased added sugar. Isomaltulose- or Mylose-replaced muffins showed decreased firmness during storage and significantly lower slopes in the firmness versus storage time curve compared to muffins with sucrose, suggesting effective staling retardation.