Utilization of Yoghurt and Sucralose to Produce Low-calorie CakesHussein AMS*, Hegazy NA, Kamil MM and Ola SSM
Food Technology Department, National Research Centre, Dokki, PO box 12311, Giza, Egypt
- *Corresponding Author:
- Hussein AMS
Food Technology Department
National Research Centre, Dokki, PO box 12311, Giza, Egypt
Tel: 01224642449, 01016426755
E-mail: [email protected]
Received date: November 01, 2014 Accepted date: January 12, 2015 Published date: January 15, 2015
Citation: Hussein AMS, Hegazy NA, Kamil MM, Ola SSM (2016) Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes. J Nutr Food Sci 6:447. doi: 10.4172/2155-9600.1000447
Copyright: © 2016 Hussein AMS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calories. Such functional cakes were evaluated chemically, physically and sensorial. The results suggest that, sucrose substitution with sucralose in cakes increased the cake volume and softened the texture (as shown by lower values of hardness, chewiness and gumminess). Water activity of the yoghurt control cake prepared with 100% sucrose with a value of 0.91 was higher than the yogurt cake containing sucralose (p<0.05). The mean water activity of sponge cakes prepared with sucrose was significantly higher than the sponge cakes containing sucralose (p<0.05). The obtained low calorie yoghurt cake characterized with its low calorie and food energy (103.22 and 431.3 per100 g) than control yoghurt cake (268 and 1119 per 100 g). Also, low calorie sponge cake had low calorie and food energy (98.0 and 409.4 per100 g) compared to control sponge cake (276.9 and 1156.9, respectively). Sensory scores of studied cake samples indicated that, texture and flavor of all samples were not affected significantly in case of replacing sucrose with sucralose in yogurt or sponge cake. A significant difference in cells and crumb color was observed in all cake samples when compared with control cake samples.