Event Title

Effect of sugar reduction in different textural and sensory characteristics of cake

Session

Agriculture, Food Science and Technology

Description

The cake is a sweet product which is made by mixing ingredients into a batter and baked. Cake baking can be defined as a process of ingredient transformation such as flour, sugar, milk, egg, fat and leavening agents into a product with unique features, characterized with changes in color, flavor and other sensorial features. Sugar is the most important ingredient in cake making. The role of sugar in the daily diet has a direct effect on nutrition and health. The main attention was directed to dental health and obesity. When partial reduction of sugar in baked products is used, it directly affects the quality (texture, volume, and appearance) of the product. The results of this investigation show the effect of sugar reduction for 10% and 20% on texture and sensory parameters of cake compared with the control sample. The following parameters of cake samples were determined: texture (TA XT plus), color (CR-310 Chroma Meter), viscosity (Brookfield DVE Viscometer), and sensory characteristics. For data evaluation, SPSS software platform and MS Excel is used. Based on the reduction of white sugar in cake samples for 10% and 20% do not affect significantly textural and sensory characteristics of the cake. In this case baking a cake with less sugar has its advantages. It is the best choice for people with diabetes because they are able to consume a baked product and at the same time to avoid the risk of increasing sugar levels in the blood.

Keywords:

Cake, sugar, textural and sensory parameters

Session Chair

Flutura Ajazi

Session Co-Chair

Imri Demelezi

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-550-19-2

Location

Pristina, Kosovo

Start Date

26-10-2019 3:30 PM

End Date

26-10-2019 5:00 PM

DOI

10.33107/ubt-ic.2019.415

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Oct 26th, 3:30 PM Oct 26th, 5:00 PM

Effect of sugar reduction in different textural and sensory characteristics of cake

Pristina, Kosovo

The cake is a sweet product which is made by mixing ingredients into a batter and baked. Cake baking can be defined as a process of ingredient transformation such as flour, sugar, milk, egg, fat and leavening agents into a product with unique features, characterized with changes in color, flavor and other sensorial features. Sugar is the most important ingredient in cake making. The role of sugar in the daily diet has a direct effect on nutrition and health. The main attention was directed to dental health and obesity. When partial reduction of sugar in baked products is used, it directly affects the quality (texture, volume, and appearance) of the product. The results of this investigation show the effect of sugar reduction for 10% and 20% on texture and sensory parameters of cake compared with the control sample. The following parameters of cake samples were determined: texture (TA XT plus), color (CR-310 Chroma Meter), viscosity (Brookfield DVE Viscometer), and sensory characteristics. For data evaluation, SPSS software platform and MS Excel is used. Based on the reduction of white sugar in cake samples for 10% and 20% do not affect significantly textural and sensory characteristics of the cake. In this case baking a cake with less sugar has its advantages. It is the best choice for people with diabetes because they are able to consume a baked product and at the same time to avoid the risk of increasing sugar levels in the blood.