Nutritional, Physicochemical and Organoleptic Evaluation of Low Calorie Muffins Using Natural Sweetener Stevia (Stevia rebaudiana Bertoni)

Uswa Ahmad¹ and Rabia Shabir Ahmad^2*

¹Department of Food Science, Nutrition and Home Economics, Government College University Faisalabad, Pakistan, E-mail: rabiaahmad@gcuf.edu.pk

²Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University Faisalabad, Pakistan, E-mail: rabiaahmad@gcuf.edu.pk

^*Corresponding Author: Rabia Shabir Ahmad, Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University Faisalabad, Allama Iqbal Road, 38000-Faisalabad, Pakistan, Tel: +923132200042, Fax: 041- 9200671