MACRONUTRIENT CONTENT OF CHOCOLATE MUFFIN USING DIFFERENT SWEETENERS AND THEIR EFFECTS ON METABOLIC RATE

Abstract

Background: Excessive sugar intake affects the quality of nutritional status and overall health issues among people globally.  Thus, reduction in the amount of sugar consumption using low-calorie sweeteners (LCS) in foods and beverages have become a key focus for a healthier diet among consumers. However, recent studies assessing the disadvantages of the LCS have shown that consumers tend to compensate for the diluted energy content by eating more solid food calorie at subsequent meals. This study aimed to assess the differences in macronutrient content of chocolate muffin when sugar is substituted with LCS (stevia and aspartame) and their effect on metabolic rate of adults.

Materials and Methods: Three different chocolate muffins containing 3 different sweeteners (sugar, stevia, and aspartame) were prepared. The test food was used for macronutrient analysis and 28 participants were recruited into the study where Resting Metabolic Rate (RMR) data, pre and post consumption of the test foods was measured. 

Result: Macronutrient analysis showed that sugar muffin came out highest in energy content (299 kcal) followed by stevia and aspartame with 248 kcal each. However, there were no significant changes in metabolic rate with ingestion of LCS in our chocolate muffin at all time intervals. 

Conclusion: Based on the hypothesis and the end results, stevia and aspartame’s consumption does not significantly reduce the metabolic rate that can subsequently reduce total energy expenditure.

Keywords: low-calorie sweeteners; metabolic rate; stevia; aspartame; sugar