Conference Abstract Book

0 20000 40000 60000 80000 0 15 30 45 60 75 90 ug/mL min Sucrose release control Y 2.5 Y 5 Y 7.5 0 5000 10000 15000 20000 25000 30000 0 15 30 45 60 75 90 ug/mL min Maltose release control Y 2.5 Y 5 Y 7.5 15 Maltose release pattern Follows the dilution effect of fibre: → Control shows highest release → Gradual decrease with increasing fibre (Y2.5 → Y5 → Y7.5) • Release rises during the first 30 min, then gradually declines • Y5 & Y7.5 show slightly higher initial release than lower-fibre samples Sucrose Release Pattern • Higher sucrose release in high-fibre formulations during the oral phase (similar to starch). • Y 7.5 shows a lower spike at 15 min compared to other samples. Implication High-fibre muffins can achieve similar sweetness as control with less added sugar.