Optimizing production of gluten-free, sugar-reduced cupcakes: Utilizing stevia as natural sweetener and psyllium as gluten substitute

Abstract

A comprehensive study was conducted to assess the effects of stevia (0%–1.2%), psyllium (0%–4%), and baking method (airfryer and oven) on the physical, textural, sensory, and pore characteristics of gluten-free, sugar-reduced cupcakes. The formulation was optimized using Response Surface Methodology-Central Composite Face-Centered Design (CCFD). Based on numerical optimization, the best cupcake formulation was predicted to contain 0.68% stevia and 1.82% psyllium, using the oven baking method. The optimized cupcake produced at this formulation exhibited the following characteristics: specific volume 38.75 mL/g, hardness 1710.85 gf, springiness 0.950, cohesiveness 0.638, gumminess 1119, chewiness 1042, resilience 0.350, and 44 pores. To analyze pore characteristics, the Otsu thresholding algorithm was employed, revealing a 2.5-fold increase in the number of pores in the optimized cupcake compared to the control. This study demonstrates that the combination of stevia as natural sweetener and psyllium as gluten substitute significantly enhances the quality of a low-calorie, gluten-free cupcake. Furthermore, this formulation provides a promising, clean option for consumers with chronic diseases such as celiac and diabetes.