Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

► We studied the physical structure and consumer acceptance of sucrose reduced muffins. ► Sucrose was replaced by a sucralose/polydextrose mixture. ► The sucralose/polydextrose mixture was a suitable sucrose replacer in muffins. ► Replacement of 25% sucrose by the mixture did not alter muffin quality. ► Less acceptable muffins were obtained with 100% sucrose replacement.