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KMID : 1134820090380111606
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 11 p.1606 ~ p.1611
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Quality Characteristics of Sponge Cake with Erythritol
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Chung Ye-Sun
Kwak Yeon-Hwa
Lee Mee-Na
Kim Dae-Jin
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Abstract
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This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.
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KEYWORD
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sponge cake, erythritol, texture analysis, sensory evaluation, color value
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