Samples crust Crumb L a b Δ E* L a B Δ E* Yoghurt cakes Control (1) 55.29 16.94 42.16 71.56 67.27 5.56 37.14 77.04 S1 53.15 18.19 44.56 71.70 67.43 7.36 35.8 76.70 Sponge cakes Control (2) 70.13 5.31 40.87 81.34 73.04 1.72 40.35 83.46 S2 57.7 17.15 42.36 73.61 70.92 5.1 38.21 80.72

Table 3: Cake color parameters of yoghurt cake (control 1), sponge cake (control 2) and their cakes after replacing sucrose with sucralose, S1=Yoghurt cakes of replaced sucrose by sucralose, S2=Sponge cakes of replaced sucrose by sucralose, *ΔE=(L2 + a2 + b2)1/2.