Samples Moisture (%) Protein (%) Fat (%) Ash (%) Carbo-hydrate (%) Energy Calculated* K.Cal/100g Determined** kJ/100g cake Yoghurt cakes Control (1) 25.7 ± 0.15 6.8±0.11 2.0±0.05 1.4±0.01 54.3±0.32 262.4 1050±0.59 S1 21.0±0.19 7.2±0.13 2.1±0.02 1.8±0.01 13.58±0.12 102.02 408.8±0.62 Spongecakes Control (2) 28.0±0.14 7.6±0.05 1.8±0.01 1.5±0.02 56±0.34 270.6 1082.4±0.76 S2 22.0±0.12 7.9±0.08 2.0±0.02 1.7±0.01 12.0±0.09 97.6 390.4±0.52

Table 1: Chemical composition of yoghurt cake (control 1), sponge cake (control 2) and their cakes after replacing sucrose by sucralose, Mean values ± Standard Deviation, S1=Yoghurt cakes of replaced sucrose by sucralose, S2=Sponge cakes of replaced sucrose by sucralose, *Calculated Energy= (Protein + carbohydrate) x 4 + fat x 9, **Determined Energy=using calorimeter apparatus.