Akademik Veri Yönetim Sistemi
GIDA, cilt.49, sa.1, ss.39-51, 2024 (Hakemli Dergi)
In this study, the effect of reducing the sugar (50%, 100%) and fat (50%, 75%) content on the physical and sensory properties of cupcakes was investigated by using stevia and polydextrose as sugar and fat replacers, respectively. While reducing the fat content increased the density of the cake batter, it caused a decrease in the consistency values such as firmness, consistency, cohesiveness and viscosity index. Reducing the sugar content had the opposite effect, decreasing the batter density and significantly increasing the batter consistency. Reducing only sugar and only fat content showed better results than control, while reducing both sugar and fat content together negatively affected the textural properties of cakes. In general, reducing only sugar content decreased sensory satisfaction compared to reducing only fat content. The samples with only 50% reduced fat content were most liked in terms of all sensory parameters. It was concluded that only sugar or only fat contents can be reduced by 50% in cake production, especially considering the specific volume, textural and sensory properties.