Ingredients
Yoghurt cake control (1)
Yoghurt cake(S1)
Sponge cake control (2)
Sponge cake (S2)
Wheat flour (gm)
100
100
100/ 29%
100 / 38.51%
Sucrose (gm)
75
- - -
100/ 29%
- - -
Succharalose(gm)
- - -
12.5
- - -
12.5
Yoghurt (gm)
225
225
- - -
- - -
skim milk (gm)
- - -
- - -
20
20
Whole Egg (gm)
56
56
125
125
Baking powder (gm)
3
3
0.5
0.5
Vanilla (gm)
0.65
0.65
0.65
0.65
Salt (gm)
1
1
1
1
Table 2:
Formulations of yoghurt cake, sponge cake samples and their cakes after replacing sucrose by sucralose. S1=Yoghurt cakes of replaced sucrose by sucralose, S2=Sponge cakes of replaced sucrose by sucralose.
