Production of sugar-free muffin with stevia and green tea extract

According to the increasing importance of nutrition in the world, consumer prefer use products with good taste and salutary. Green tea extract in one of those compounds with an antioxidant effect. With increasing obesity in modern societies and the prevalence of diseases such as cardiovascular failure, blood sugar and also to prevent tooth decay, Low calorie products and sugar free products have been noticeable.
The purpose of this investigation was to determine the effect of using green tea extract in 0.4, 0.7 and 1% in formulation and replacing sugar with stevia at level of 0.2, 0.4 and 0.6% in the produce of non sugar muffin and salutary product.
The statistical analysis was presented using the response plane and central composite design. Physical and rheological properties of the batter, including density and viscosity, as well as physical and chemical characteristics of the cake including moisture, water activity, volume, height, pH, hardness, antioxidant property, index of peroxide and characteristic Sensory senses of muffins were evaluated. The results showed that there was a significant difference in volume, texture stiffness, water activity, sensory evaluation, antioxidant and peroxide properties. Sensory evaluation indicated that with increasing the stevia and green tea extract, satisfaction decreased in all sensory characteristics. In general, the muffin with 0.2% stevia and 0.4% green tea extract can be the best sample.