Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

• Published in: Food hydrocolloids Vol. 29; no. 2; pp. 363 - 373
• Main Authors: Manisha, G., Soumya, C., Indrani, D.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2012; Elsevier
• Subjects: Biological and medical sciences; Cakes; Emulsifiers; Flour; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hydrocolloids; Liquids; Microstructure; Rheology; Sensory evaluation; Sorbitol; Sugar-free cake; Sugars; Viscosity; Wheat; Emulsifiers; Microstructure; Hydrocolloids; Rheology; Sensory evaluation; Sugar-free cake; Sorbitol; Cake; Stevioside; Sensory analysis; Replacement; Food additive; Emulsifier; Sugar-tree cake; Tree; Sweetener; Hydrocolloid; Sugar; Rheological properties
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2012.04.011

Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar. [Display omitted] ► The sweetness of the cakes with liquid sorbitol and stevioside was comparable to cakes with sugar. ► Replacement of sugar with liquid sorbitol and stevioside decreased the volume and overall quality score of cake. ► Use of combination of xanthan and PS-60 improved the volume, overall quality of cake with sorbitol and stevioside. ► Use of debittered fenugreek seed powder increased the dietary fiber content of cake with sorbitol and stevioside.