Sucrose replacement in high ratio white layer cakes.

• Autores: Rebecca A Miller, Orelia E Dann, Amanda R Oakley, Megan E Angermayer, Katherine H Brackebusch
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 10, 2017, págs. 3228-3232
• Idioma: inglés
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• Resumen

  • Several commercially available alternative sweeteners have potential in reducing the caloric content of baked products. Sugar alcohols and natural sweeteners have similar bulk as sucrose and can replace sucrose directly. High intensity sweeteners have high potency but light weight so bulking agents are often added. This study determined alternative sweeteners and combinations of alternative sweetener and a bulking agent that produced good quality white layer cakes.; Results: Cakes made with maltitol were acceptable but erythritol and fructose produced undesirable cakes. Maltodextrin and polydextrose were acceptable bulking agents, producing cakes that were similar to control cakes. The flavor of cakes sweetened with sucralose was acceptable but those with stevia had a disagreeable metallic aftertaste. Cakes made with sucralose plus maltodextrin were preferred over those containing sucralose plus polydextrose. Consumer acceptance of flavor, texture and overall liking of cakes containing maltitol was similar to sucrose and both were preferred over cakes containing maltodextrin plus sucralose.; Conclusion: Replacing sucrose with maltitol in white layer cakes reduced the caloric content by 16% with no loss in quality. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.