Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake

Changes in lifestyle and lack of physical activity have led to problems such as obesity, overweight, and hypertension. In this regard, the feasibility of replacing sucrose with isomalt and maltodextrin mixture at different levels (0, 25, 50, 75 and 100%) and its effect on physicochemical, rheological and sensory properties of low-calorie oily cake were investigated. Based on the results, by increasing the ratio of sucrose substitution with mixture of isomalt and maltodextrin, the dough viscosity, water activity, moisture content and color changes of the oily cake samples were increased and the height and calorie of the samples were decreased; also, increasing the mixture ratio of isomalt and maltodextrin resulted in a softer texture of the samples and had no significant effect on the pH of the samples however increasing the replacement level by more than 50% had an adverse effect on the overall acceptance of the samples. Therefore, considering the results obtained, it can be stated that by using mixtureof isomalt and maltodextrin (70 to 30 ratio) up to 50% sucrose content, a product with desirable properties can be obtained.