Development and quality characteristics of sugar and fat free muffins utilising stevia and chia mucilage

Abstract Cake is a popular bakery product consumed by almost everyone due to its low economic cost and shelflife, however, it recognised unhealthy because of high fat sugar contents. The aim this study was evaluate physicochemical sensory properties muffins baked using 100% replacement as stevia sweetener (rebaudioside A erythritol) chia seed mucilage, respectively. combination with gel (SCC) had the highest moisture content, while in muffin (CC) revealed similarity control lightness redness values. There also no significant difference terms firmness when only replaced (SC). While obtained overall acceptability score, lowest score observed CC. Thus, reduced contents can benefit consumer health, but further optimisation formulations for both replacers needed better acceptance.