Effect of sugar replacement with date syrup and stevia on physicochemical and sensory properties of rice-based gluten free cake

In this research, the effects of using date syrup (30, 60 and 100% sugar) and stevia sweeteners (0.1, 0.2 and 0.6% flour) on the physicochemical and sensory properties of rice-based gluten free cakes were investigated. Regarding the results of physicochemical experiments on rice-based gluten free cake, the moisture content increased significantly with increasing the amount of date syrup replacement in cake samples (p<0.05). These changes in samples containing of stevia were reversed. Increasing of date syrup and stevia contents resulted in significant increase and decrease of reducing sugars of cakes compared to the control sample respectively, but different percentage of stevia did not have a significant effect on the amount of simple sugars (p>0.05). The acidity of samples also increased with the increasing of date syrup and stevia contents. On the other hand, it was found that adding different concentrations of stevia did not have a significant effect on the volume of cakes (p>0.05). Increasing the amount of date syrup and stevia in cake samples, decreased and increased the colour factor of L * respectively. For sensory analysis among 7 treatments, cakes containing 30 and 60% date syrup and 0.2% stevia had the most acceptability by the panellists (p<0.05) and the lowest scores were given to the samples containing 100% date syrup and 0.6% stevia.