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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Research Article

Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes

Author(s): Fardin Javanmardi, Mir-Michael Mousavi, Afsaneh T. Ghazani, Mansour Mahmoudpour, Faran Taram and Zahra Pilevar*

Volume 16, Issue 3, 2020

Page: [403 - 409] Pages: 7

DOI: 10.2174/1573401315666190206143440

Price: $65

Abstract

Background: As the main sweetener in sponge cakes, sucrose provides not only energy and structure, but also acts as a stabilizer and tenderizer. Due to its high-calorie content, alternative sweeteners such as xylitol and maltitol are used in its place.

Objective: The purpose of this study is to substitute sugar with xylitol and maltitol in sponge cake.

Methods: In this study, the possibility of producing sugar free sponge cakes with xylitol and maltitol was evaluated (control: 100% sucrose, M1: 100% xylitol, M2: 75% xylitol-25% maltitol, M3: 50% xylitol-50% maltitol and M4: 25% xylitol- 75% maltitol). Sensory evaluations and physicochemical properties of the final product such as water activity, moisture content, firmness, cake volume, crust color and sensory analyses were determined.

Results: Based on the results obtained from the four samples, M3 and M4 resulted in a significant decrease in volume. The highest specific volume was obtained in M2. The last two samples, M1 and M2 showed lower water activity than the control. In addition, the highest dark crust color was obtained in M1. M2 produced a softer texture and thus produced cakes with the highest flavor.

Conclusion: The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes.

Keywords: Alternative sweeteners, cake, maltitol, polyols, sucrose, xylitol.

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