Quality Characteristics of Erythritol Muffins with Added Tempeh

This study investigates the potential application of tempeh, a plant-based protein ingredient, and erythritol, a non-nutritive sweetener beneficial for glycemic control and obesity management, in the development of health-oriented bakery products. Muffins were formulated by replacing 40% of the sugar content with erythritol and partially substituting cake flour with tempeh at incremental levels of 5%, 10%, 20%, and 30%, alongside a control group (CON). The quality attributes were assessed through analyses of moisture content, pH, sweetness, color, textural profile, pore number and size in muffin, and sensory evaluation. The results demonstrated that tempeh incorporation enhances the physicochemical and sensory qualities of erythritol-sweetened muffins. This study explores the potential of utilizing plant-based protein ingredients and alternative sweeteners to develop low-sugar bakery products, contributing to the advancement of sustainable, health-oriented functional foods. By incorporating tempeh and erythritol, the research systematically examines their effects on the physicochemical properties and sensory quality of bakery products. The findings provide valuable insights into the formulation of functional bakery items and highlight the innovative application of tempeh and erythritol, offering a robust foundation for future research and product development in the field of low-sugar, protein-enriched baked goods.