Comparative analysis of the structural and textural properties of spongecakes made with different artificial sweeteners

Popular cake varieties called sponge cakes are renowned for their airy, light texture, which is attained by carefullybeating eggs and sugar to include air. It is interesting to investigate the use of artificial sweeteners in sponge cakerecipes to lower the calorie count while preserving desired sensory attributes. This comparative research examineshow the structural and textural characteristics of sponge cakes are affected by many artificial sweeteners, includingstevia, saccharin, aspartame, and sucralose. A thorough analysis of the body of research indicates that, in contrast toconventional sugar-based cakes, artificial sweeteners may change physical characteristics such as batter viscosity,cake volume, color, moisture content, softness, and hardness. Some sweeteners, such as erythritol, reduce doughconsistency, while others, such as maltitol and trehalose, preserve it. Cakes made using combinations of polyols, suchas maltitol and xylitol, may have volume and texture comparable to those made with sucrose. Modulating proteindenaturation, starch gelatinization, and ingredient interactions during baking are the mechanisms responsible for theseeffects. Even though certain artificial sweeteners have the potential to replicate sucrose cakes, there are still limitationswith baking performance due to technology, as well as worries about health and regulations around their intake. Futuredirections for study include creating novel combinations, investigating noncariogenic sweeteners, and tackling safetyissues to maximize the use of artificial sweeteners in low-calorie sponge cakes. This research offers insightfulinformation on how to reduce calories without sacrificing quality in sponge cakes made without sweeteners.

کلیدواژه ها:

Sponge cakes ، Artificial sweeteners ، Texture analysis ، Reduced-calorie