Effect of different polyol sweeteners on sensory characteristics of sugar free cake

In recent years there have been much request for low calorie and diabetic foods. In this research quality and sensory acceptability of sponge cake prepared from different polyols and aspartame as sucrose replacers was evaluated. Cakes were evaluated by panelists for porosity, softness, crust color and flavor and total sensory score. Cakes prepared with xylitol-oligofructose, sorbitol-sucrose-oligofructose and xylitol-sucrose gave better sensory scores. In texture evaluation samples containing sorbitol-sucrose-oligofructose and xylitol-sucrose-oligofructose gave better scores than those of other treatments. Higher crust color scores were obtained for cakes incorporating sucrose-oligofructose-sorbitol. Treatments containing xylitol-sucrose- oligofrucrose, xylitol-sucrose and samples containing sorbitol-oligofructose-sucrose has higher flavor score than those of control. A mixture of sorbitol-sucrose- oligofructose showed the superior sensory scores. In overall, sorbitol-sucrose- oligofructose, xylitol-sucrose and xylitol-sucrose-oligofructose were the best formulations for sucrose replacement.