Effects of different levels of xylitol on physical and sensory characteristics of sugar-free cake

In this study، the possibility of total and partial replacement of sucrose with xylitol was investigated. For this purpose، xylitol was used for total replacement of sucrose and in combination with oligofructose، sucrose or as a mixture of all. Physical properties of the cake batter such as specific gravity and viscosity، physical properties of the cake such as volume، specific volume، apparent density، solid density، porosity، moisture، water activity، symmetry، and firmness (first، 7th and 14th day after production) and final score of sensory evaluation (first، 7th and 14th day after production) were evaluated. Results indicated that cakes prepared with 25% xylitol - 25% oligofructose - 50% sucrose had the highest volume and porosity and the least apparent density. The least volume، specific volume and porosity and the most apparent density were observed in the cakes containing 100% xylitol. Less symmetry was observed in the cakes containing 100% xylitol whereas the cakes containing 25% xylitol - 25% oligofructose -50% sucrose and 100% sucrose showed more symmetry. In the first day، moisture content and water activity was lower in the samples prepared with 100% xylitol and 75% xylitol -25% sucrose، while the highest moisture content and water activity was observed in the samples with 100% sucrose. Cakes with 100% sucrose and 75% sucrose - 25% xylitol showed the maximum hardening rate of texture، whereas samples produced with different concentration of xylitol had the least hardening rate. Samples replaced with 50%sucrose – 50% xylitol and 25%xylitol-25%oligofructose -50%sucrose gave the most sensory evaluation score، however، the cake produced with 75%xylitol-25%oligofructose gave the least sensory evaluation score.