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Sugar Replacements Help Control Glycemic Response In Baked Goods

June 19, 2016: 12:00 AM EST
New Zealand scientists have determined that the plant-based sweeteners stevianna and inulin can help cut sugar content – and lower glycemic response – when used in baking. The researchers replaced half of the sugar in a recipe for muffins with low-calorie stevianna without damaging the texture or flavor of the muffins. Individuals who ate the muffins experienced a lower glycemic response. The discovery of the benefits of sugar replacers could lead to better ways of controlling glucose metabolism, weight gain, and diabetes.
Jingrong Gao et al., "Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins. ", International Journal of Food Science & Technology, June 19, 2016, © Gao et al.
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