Samples Cells (30) Grain (16) Texture (34) Crumb color (10) Flavor (10) Yoghurt cakes Control (1) 24.29b± 2.82 14.13± 1.01 30.17± 2.17 8.71b±0.68 9.15±0.6 S1 21.81c± 3.77 13.11± 1.06 27.35± 2.38 7.82c±1.20 8.33±1.09 Sponge cakes Control (2) 26.11a± 2.20 13.25± 0.33 28.14±2.26 9.65a±1.03 8.61± 1.19 S2 22.88c± 1.13 13.02± 0.19 25.24± 3.15 7.35c±0.96 7.65± 0.95 LSD at 0.05 2.55 NS NS 1.04 NS

Table 7: Sensory properties of yoghurt cakes (control 1), sponge cakes (control 2) and their low-calories cakes products, Mean values ± Standard Deviation, S1=Yoghurt cakes of replaced sucrose by sucralose, S2=Sponge cakes of replaced sucrose by sucralose, LSD=Lest Significance Difference, NS=Non Significant difference.