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Data · dataset · 2026

Dataset fo study: Polyols as functional sucrose substitutes in muffins: Assessing the interplay between processing modifications, microbial safety, and sensory viability

Listed in ScienceDB

This dataset contains raw experimental measurements evaluating the effects of partial and total sucrose substitution with polyols (sorbitol and mannitol) on the physical, textural, and microbiological characteristics of bakery products.

Description

The study compared five formulations: F1 (100% sucrose control) and F2–F5 (varying polyol ratios). Data provided herein were used to evaluate shelf-life, moisture retention, water activity and consumer acceptability of reduced-sugar muffins.

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Where it is published

Catalogue records · 1

Topics

Inferred from text
Food sciences 73%
Provenance · 1 source records, 11 field assertions
SourceKeyLast seenRaw
ScienceDB10.57760/sciencedb.3875910 d agoJSON v1
FieldAssertionExtractorEvidence
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