Samples
Baking quality
Water retention capacity (Freshness)
Weight (g)
Volume (cc)
Specific volume
Zero time
3 days
7 days
Yoghurt cakes
Control
130± 1.10
242± 1.68
1.82± 0.11
400± 2.02
360± 1.65
320± 1.16
S1
120± 1.15
235± 1.72
2.4± 0.09
360± 2.09
310± 1.44
270± 1.22
Sponge cakes
Control
135± 1.20
284± 1.79
2.18± 0.15
370± 2.16
320± 1.10
260± 1.30
S2
125± 1.30
250± 1.82
2.64± 0.08
320
270± 1.19
220± 1.40
Table 8:
Freshness properties and baking quality of yoghurt cakes, sponge cakes and their low-calories cakes. Mean values ± Standard Deviation, S1=Yoghurt cakes of replaced sucrose by sucralose, S2=Sponge cakes of replaced sucrose by sucralose.
