Effect of Different Concentrations of Sorbitol and Oligofructose as Sucrose Replacement on Physico-Chemical Properties of Low Calorie Sponge Cake

In this study the possibility of sucrose substitution with different concentrations of sorbitol in formulation of reduced calorie sponge cake was studied. Physical properties of cake batter such as viscosity, specific gravity and cake characteristics such as volume, apparent density, solid density, porosity, symmetry and uniformity, moisture and water activity, crust and crumb color and textural firmness were evaluated. 100% sorbitol substituted samples showed lower specific gravity than that of control. Sample containing mixture of sorbitol- sucrose- oligofructose was as viscose as control, while other samples had more viscosity than control. Cakes prepared with sorbitol- sucrose- oligofructose had more volume and porosity and less apparent density than those of control, but other treatments showed significant decrease in volume and porosity and significant increase in apparent density. All treatments had better uniformity compared to that of control, while sorbitol- sucrose- oligofructose and sorbitol- oligofructose treatments showed similar symmetry with control samples. Cakes containing 100% sorbitol resulted in a significant decrease in the crust color. Sorbitol- sucrose- oligofructose treatment gave crumb color similar to that of control. However, other treatments had darker crumb color than that of control. 100% sorbitol substituted fresh (Day 1) sample had harder texture than that of 100% sucrose fresh sample. In 7th and 14th days of evaluation, samples prepared with all concentrations of sorbitol showed softer texture than control. Treatments prepared with sorbitol- sucrose- oligofructose had the same water activity to the control ones.