RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE

• Main Author: O'Niones, Kevin J
• Format: Others
• Published: UKnowledge 2014
• Subjects: Egg Foam; Angel Food Cake; Artificial Sweeteners; Polydextrose; Viscoelasticity; Food Chemistry; Other Food Science
• Online Access: http://uknowledge.uky.edu/animalsci_etds/35; http://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1034&context=animalsci_etds

The object of this research was to determine if an acceptable angel food cake alternative could be produced that had reduced calories and sucrose content. This was accomplished through replacing sucrose in meringue, angel food cake batter, and baked angel food cakes with polydextrose and either sucralose, acesulfame-K, or Rebaudioside A at different replacement levels (25, 50, 75, 100%). Meringue and cake batter properties were measured using rheological techniques. Baked angel food cakes were analyzed based on height, weight loss, moisture content, color, and TPA analysis. With meringue batter, 100% sucrose replacement was unacceptable since undissolved polydextrose made analyzing and end products impractical. While 75% sucralose and acesulfame-K sucrose replacement exhibited comparable air incorporation to the sucrose control in cake batter, baked angel food cakes showed a decrease in functional properties. Polydextrose was likely the cause. 25% sucralose and acesulfame-K sucrose replacement were no different from sucrose cakes in regards to height, overall textural appearance, crumb pore size, and hardness. These cakes resulted in an overall calorie reduction of 18.7%. In every experiment, Rebaudioside A replacement treatments exhibited trends opposite of sucralose and acesulfame-K treatments. Rebaudioside A treatments performed the worst for rheological properties and TPA analysis.