Samples Hardness ( N) Cohesiveness Springiness (mm) Gumminess (N) Chewiness (Nm) Yoghurt cakes: Control (1) 120 288 2.4 390 320 S1 130 285 2.28 400 380 Sponge cakes: Control (2) 125 330 2.64 450 410 S2 140 332 2.60 410 380

Table 4: Texture profile analysis parameters of yoghurt cake (control 1), sponge cake (control 2) and their cakes after replacing sucrose with sucralose (S1 & S2), S1=Yoghurt cakes of replaced sucrose by sucralose, S2=Sponge cakes of replaced sucrose by sucralose.