A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
-
Elham Nourmohammadi
and
Seyed Hadi Peighambardoust
Abstract
In the present study the possibility of reduced-calorie sponge cake production with maltitol and oligofructose was investigated (control: 100% sucrose; M1: 100% maltitol; M2: 77% maltitol–23% oligofructose; M3: 23% maltitol–57% sucrose–20% oligofructose; M4: 25% maltitol–75% sucrose). The sensory and physical properties of the final product such as volume, specific volume, moisture and water activity, crust color, firmness and overall acceptability were evaluated. Among four samples, M3 (maltitol–sucrose–oligofructose) showed very close results to the control in terms of water activity, firmness and sensory properties and even outmatched it in volume and specific volume. M3 also presented darker crust in comparison with control. According to the results, M2 and M4 were also appropriate in some properties like volume, specific volume, water activity and crust color. M1 showed the weakest physical and sensory attributes. Moisture was not affected by maltitol and oligofructose (p > 0.05).
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- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
Articles in the same Issue
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
