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Akesowan, A. (2009) Quality of reducedfat chiffon cakes prepared with erythritolsucralose as replacement for sugar. Pakistan Journal of Nutrition, 8 (9). pp. 1383-1386.

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Abstract

Quality characteristics of reducedfat chiffon cakes containing 0, 25, 50, 75 and 100% erytthritolsucralose as sugar replacement were carried out. Specific volume decreased (p<0.05) with increased sugar replacement, but weight loss and water activity increased (p<0.05). The 100% erytthritolsucralose cake produced darker colour crumb, more cohesive and adhesive and less springy in relation to those of the control cake. Results from sensory evaluation also showed significant differences in all attributes for any cakes. The cakes with higher levels of erytthritolsucralose content became darker crumb, more moist and less tender and sweet than those with sugar. Total caloric value reduction in 50% erytthritolsucralose cake was about 21.3% in relation to 100 g of the standard cake.

Item Type: Article
Uncontrolled Keywords: Bakery product; Lowcalorie food; Nutrition; Sugar substitutes
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 02 Dec 2016 03:07
Last Modified: 02 Dec 2016 03:07
URI: http://eprints.utcc.ac.th/id/eprint/5846

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