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|Title:||Quality of reducedfat chiffon cakes prepared with erythritolsucralose as replacement for sugar||Authors:||Akesowan, A.||Keywords:||Bakery product;Lowcalorie food;Nutrition;Sugar substitutes||Issue Date:||2009||Publisher:||Scopus
University of the Thai Chamber of Commerce
|Source:||A. Akesowan (2009) Quality of reducedfat chiffon cakes prepared with erythritolsucralose as replacement for sugar. Pakistan Journal of Nutrition Vol.8 No.9, 1383-1386.||Abstract:||Quality characteristics of reducedfat chiffon cakes containing 0, 25, 50, 75 and 100% erytthritolsucraloseas sugar replacement were carried out. Specific volume decreased (p<0.05) with increased sugar replacement, but weight loss and water activity increased (p<0.05). The 100% erytthritolsucralose cake produced darker colour crumb, more cohesive and adhesive and less springy in relation to those of the control cake. Results from sensory evaluation also showed significant differences in all attributes for any cakes. The cakes with higher levels of erytthritolsucralose content became darker crumb, more moist and less tender and sweet than those with sugar. Total caloric value reduction in 50% erytthritolsucralose cake was about 21.3% in relation to 100 g of the standard cake.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3639||Rights:||This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.|
|Appears in Collections:||RSO: Journal Articles|
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