The effect of alternative sweeteners on batter rheology and cake properties

Psimouli, V; Oreopoulou, V

dc.contributor.author	Psimouli, V	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T02:14:48Z
dc.date.available	2014-03-01T02:14:48Z
dc.date.issued	2012	en
dc.identifier.issn	00225142	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/30126
dc.subject	Alternative sweeteners	en
dc.subject	Cake	en
dc.subject	Oligofructose	en
dc.subject	Polyols	en
dc.subject	Rheology	en
dc.subject.other	drug derivative	en
dc.subject.other	fructose oligosaccharide	en
dc.subject.other	glucan	en
dc.subject.other	lactitol	en
dc.subject.other	maltitol	en
dc.subject.other	maltose	en
dc.subject.other	oligosaccharide	en
dc.subject.other	polydextrose	en
dc.subject.other	starch	en
dc.subject.other	sucrose	en
dc.subject.other	sugar alcohol	en
dc.subject.other	sweetening agent	en
dc.subject.other	article	en
dc.subject.other	chemistry	en
dc.subject.other	differential scanning calorimetry	en
dc.subject.other	flow kinetics	en
dc.subject.other	food analysis	en
dc.subject.other	food handling	en
dc.subject.other	food preference	en
dc.subject.other	human	en
dc.subject.other	taste	en
dc.subject.other	temperature	en
dc.subject.other	Calorimetry, Differential Scanning	en
dc.subject.other	Food Analysis	en
dc.subject.other	Food Preferences	en
dc.subject.other	Food Technology	en
dc.subject.other	Glucans	en
dc.subject.other	Humans	en
dc.subject.other	Maltose	en
dc.subject.other	Oligosaccharides	en
dc.subject.other	Rheology	en
dc.subject.other	Starch	en
dc.subject.other	Sucrose	en
dc.subject.other	Sugar Alcohols	en
dc.subject.other	Sweetening Agents	en
dc.subject.other	Taste	en
dc.subject.other	Temperature	en
dc.title	The effect of alternative sweeteners on batter rheology and cake properties	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/jsfa.4547	en
heal.identifier.secondary	http://dx.doi.org/10.1002/jsfa.4547	en
heal.publicationDate	2012	en
heal.abstract	Background: The aim of this research was to investigate whether certain polyols (mannitol, maltitol, sorbitol, lactitol), fructose, oligofructose and polydextrose can replace sugar (by an equal amount of each substitute) in cake formulations. The rheological behaviour of the cake batter and the physical characteristics of the cakes containing sugar substitutes were compared with the respective attributes of the control cake. Differential scanning calorimetry was used to investigate the effect of sugar substitutes on starch gelatinisation. Furthermore sensorial characteristics were evaluated by instrumental measurements and sensory evaluation. The correlation of the batter characteristics with the textural attributes of the final product was also attempted. Results: The best results were obtained by using oligofructose, lactitol or maltitol as sugar replacers, which exhibited similar behaviour to sucrose in terms of batter rheology and increased starch gelatinisation temperature. Fructose and mannitol led to cakes of poor quality characteristics, as was demonstrated by instrumental measurements and sensory evaluation. CONCLUSIONS: Batter rheological behaviour as well as the ability of sugar substitutes to increase starch gelatinisation temperature proved to be controlling factors of the textural properties and volume of the cakes. The sensory evaluation indicated that overall acceptance followed closely the scores of tenderness and taste. © 2011 Society of Chemical Industry.	en
heal.journalName	Journal of the Science of Food and Agriculture	en
dc.identifier.doi	10.1002/jsfa.4547	en
dc.identifier.volume	92	en
dc.identifier.issue	1	en
dc.identifier.spage	99	en
dc.identifier.epage	105	en