2026-10-12T21:04:31Z https://www.scidb.cn/oai

10.57760/sciencedb.38759 2026-07-28T14:37:19Z

2026-07-28 Dataset fo study: Polyols as functional sucrose substitutes in muffins: Assessing the interplay between processing modifications, microbial safety, and sensory viability doi:10.57760/sciencedb.38759 en 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. 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. muffin; polyols; sorbitol; mannitol; sensory analysis; Microbial Analysis; Water Activity ; Physical and Textural Characterization ; Moisture Content Natalia Palugova Marcela Sluková Blanka Vrchotová Švec Ivan Veronika Kotrcová PUBLIC https://creativecommons.org/licenses/by-nc/4.0/ dataset Science Data Bank