Reduction of sucrose by inhomogeneous distribution in cake formulation

• Published in: Journal of food measurement & characterization Vol. 13; no. 4; pp. 2563 - 2570
• Main Authors: Dadalı, Ceyda, Elmacı, Yeşim
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2019; Springer Nature B.V
• Subjects: Cakes; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Engineering; Food Science; Hardness; Original Paper; Sensory evaluation; Specific volume; Sucrose; Sugar; Sweetness; Inhomogeneous distribution; Sweetness enhancement; Sucrose reduction; Cake
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-019-00176-7

The aim of this study was to evaluate the possibility of using inhomogeneous sucrose distribution in cake formulations without changing the perceived sweetness of cakes with high sucrose content. For this purpose, control cake, 15% and 25% reduced sucrose content homogenous and inhomogeneous cake formulations were evaluated. In order to obtain inhomogeneous sucrose distribution in cakes the batter was prepared with different sucrose content and they were poured to the cake mould as three layers. The hardness values of the samples with inhomogeneous sucrose distribution (25.12 N and 25.39 N for 15% and 25% reduced sucrose content cakes with inhomogeneous distribution, respectively) were higher than the control sample (14.84 N) and homogeneous sucrose distribution cakes (18.50 N and 15.71 N for 15% and 25% reduced sucrose content cake with homogeneous distribution, respectively). However, there were no difference between springiness, cohesiveness and resilience values. The cooking losses were increased with inhomogeneous sucrose distribution (15.98 N and 15.40 N for 15% and 25% reduced sucrose content cakes with homogeneous distribution, respectively); on the other hand specific volume values of sucrose reduced cakes with homogeneous and inhomogeneous sucrose distribution were not different. As a result of sensory evaluation, the hardness of the samples was perceived as the same. The sweetness of inhomogeneous formulations with 15% reduced sucrose content was the same as the control sample and higher than homogeneous formulation with 15% reduced sucrose content. In terms of overall liking, inhomogeneous formulation with 15% reduced sucrose content was liked as same as the control sample. In this study it was revealed that the sucrose content could be reduced by 15% without changing the perceived sweetness in the cakes with inhomogeneous sucrose distribution.