A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes

Abstract

Abstract In the present study the possibility of reduced-calorie sponge cake production with maltitol and oligofructose was investigated (control: 100% sucrose; M1: 100% maltitol; M2: 77% maltitol–23% oligofructose; M3: 23% maltitol–57% sucrose–20% oligofructose; M4: 25% maltitol–75% sucrose). The sensory and physical properties of the final product such as volume, specific volume, moisture and water activity, crust color, firmness and overall acceptability were evaluated. Among four samples, M3 (maltitol–sucrose–oligofructose) showed very close results to the control in terms of water activity, firmness and sensory properties and even outmatched it in volume and specific volume. M3 also presented darker crust in comparison with control. According to the results, M2 and M4 were also appropriate in some properties like volume, specific volume, water activity and crust color. M1 showed the weakest physical and sensory attributes. Moisture was not affected by maltitol and oligofructose (p > 0.05).