Samples TO (°C) TP (°C) ΔH (J/g) Yoghurt cakes Control (1) 72.64 74.44 0.887 S1 69.65 69.81 0.880 Sponge cakes Control (2) 70.88 72.66 0.877 S2 68.87 70.97 0.907

Table 5: Thermal properties of yoghurt and sponge cakes and their low-calories cakes (S1&S2), Mean values ± Standard Deviation,S1=Yoghurt cakes of replaced sucrose by sucralose, S2=Sponge cakes of replaced sucrose by sucralose, To=Onset temperature, Tp=Peak temperature, Te=End temperature, ΔH=The enthalpy of the transition.