科研之友
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摘要
In the present study the possibility of reduced-calorie sponge cake production with maltitol and oligofructose was investigated (control: 100% sucrose; M-1: 100% maltitol; M-2: 77% maltitol-23% oligofructose; M-3: 23% maltitol-57% sucrose-20% oligofructose; M-4: 25% maltitol-75% sucrose). The sensory and physical properties of the final product such as volume, specific volume, moisture and water activity, crust color, firmness and overall acceptability were evaluated. Among four samples, M-3 (maltitol-sucrose-oligofructose) showed very close results to the control in terms of water activity, firmness and sensory properties and even outmatched it in volume and specific volume. M-3 also presented darker crust in comparison with control. According to the results, M-2 and M-4 were also appropriate in some properties like volume, specific volume, water activity and crust color. M-1 showed the weakest physical and sensory attributes. Moisture was not affected by maltitol and oligofructose (p > 0.05).
- 出版日期2015-8
