The effect of replacing sucrose with sorbitol and maltitol on the physicochemical, microbial and sensory properties of low-calorie cakes
Subject Areas : ghalatazin nasrollah zade 1 , abbas najar tamiz kar 2 , mandana tayefe 3
1 - Assistant Professor Department of food science and technology, La.C., Islamic azad university, Lahijan ,Iran
2 - MSc Graduated of the Department of Food Science and Technology, La.C., Islamic azad university, Lahijan, Iran
3 - Assistant Professor Department of food science and technology, La.C., Islamic azad university, Lahijan ,Iran
Keywords: Keywords: Low-calorie cake, Maltitol, Oxidative stability, Sorbitol, Textural properties. ,
Abstract :
Introduction: Due to the growing demand for low-calorie and diet products, this study aimed to investigate the effect of replacing sucrose with the sugar alcohols sorbitol and maltitol on the physicochemical, textural, microbial, and sensory properties of sponge cake. Given the role of sweeteners in structure, flavor, and product stability, selecting an appropriate combination can significantly influence the final quality of the cake.
Materials and Methods: In this study, ten treatments containing various combinations of sucrose, sorbitol, and maltitol were formulated. The proportion of sucrose ranged from 25% to 100%, while the share of sugar alcohols (sorbitol and maltitol) varied between 12.5% and 75%, depending on the treatment. The control treatment contained only sucrose, and the remaining treatments included binary or ternary mixtures of the mentioned sweeteners. Samples were evaluated for moisture content, peroxide value, pH, acidity, textural properties, color, mold and yeast growth, and sensory characteristics.
Results and Conclusion: Although sample S8 showed the highest moisture content, brightness, and oxidative stability, it exhibited a firmer texture, lower elasticity, and weaker sensory acceptance. Sample S1, containing a combination of sucrose and maltitol, demonstrated a spongy texture, golden color, desirable flavor, and high overall acceptance (average score of 4.3 out of 5), closely resembling the traditional control sample. Sorbitol-containing formulations effectively inhibited microbial growth throughout storage, while maltitol-containing samples maintained acceptable shelf life up to day 14. In contrast, the control sample showed significant microbial growth from day 7. Overall, formulation S1 (75% sucrose, 25% maltitol) is recommended as a balanced option for producing low-calorie sponge cake with desirable quality.
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