Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake

In this research، effect of sucrose replacements with sorbitol، maltitol، erythritol، xylitol and aspartame was studied. Physical properties of cake batter such as consistency and specific gravity and cake characteristics such as volume، apparent density، solid density، porosity، symmetry and uniformity، moisture and water activity، crust and crumb color and textural firmness were evaluated. Results showed that sorbitol، erythritol and aspartame caused an increase in specific gravity of batter، while xylitol and maltitol showed a significant decrease in batter specific gravity (P<0. 05). Only sorbitol replaced sample showed lower batter viscosity than that of control. Sucrose replacement with studied polyols and aspartame gave less volume، porosity and solid density and more apparent density (P<0. 05) compared to those of control sample. Samples prepared with erythritol were less uniform than control and other samples showed significant increase in cake uniformity (P<0. 05). At the first day of texture evaluation، cakes containing sorbitol، xylitol and maltitol were as firm as control sample. The hardest texture was observed in the cakes containing erythritol. In the 7th and 14th day of evaluation، samples with sorbitol and xylitol had similar firmness to that of control cakes. However، samples produced with erythritol showed the hardest texture. Cakes containing polyols and aspartame had darker crumb than that of control، while cakes prepared with sorbitol and erythritol were paler than control cakes.

Journal of Food Research (AGRICULTURAL SCIENC), Volume:21 Issue:2, 2011
روش‌های دسترسی به متن این مطلب
اشتراک شخصی
در سایت عضو شوید و هزینه اشتراک یک‌ساله سایت به مبلغ 300,000ريال را پرداخت کنید. همزمان با برقراری دوره اشتراک بسته دانلود 100 مطلب نیز برای شما فعال خواهد شد!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی همه کاربران به متن مطالب خریداری نمایند!