Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2016 | Volume: 11 | Issue: 3 | Page No.: 108-114
DOI: 10.3923/ajft.2016.108.114
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes

Ahmed M.S. Hussein, Nefisa A. Hegazy, Mohie M. Kamil and Ola S.S. Mohamed

Abstract:
In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calories. Such functional cakes were evaluated chemically, physically and sensorial. The results suggest that, sucrose substitution with sucralose in cakes increased the cake volume and softened the texture (as shown by lower values of hardness, chewiness and gumminess). Water activity of the yoghurt control cake prepared with 100% sucrose with a value of 0.91 was higher than the yogurt cake containing sucralose (p<0.05). The mean water activity of sponge cakes prepared with sucrose was significantly higher than the sponge cakes containing sucralose (p<0.05). The obtained low calorie yoghurt cake characterized with its low calorie and food energy (103.22 and 431.3/100 g) than control yoghurt cake (268 and 1119/100 g). Also, low calorie sponge cake had low calorie and food energy (98.0 and 409.4/100 g) compared to control sponge cake (276.9 and 1156.9 g, respectively). Sensory scores of studied cake samples indicated that, texture and flavor of all samples were not affected significantly in case of replacing sucrose with sucralose in yogurt or sponge cake. A significant difference in cells and crumb color was observed in all cake samples when compared with control cake samples.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar
How to cite this article:

Ahmed M.S. Hussein, Nefisa A. Hegazy, Mohie M. Kamil and Ola S.S. Mohamed, 2016. Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes. American Journal of Food Technology, 11: 108-114.

DOI: 10.3923/ajft.2016.108.114

URL: https://scialert.net/abstract/?doi=ajft.2016.108.114

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

Curve Bottom