title: Sucrose replacement in high ratio white layer cakes.
abstract: BACKGROUND
  Several commercially available alternative sweeteners have potential in reducing the caloric content of baked products. Sugar alcohols and natural sweeteners have similar bulk as sucrose and can replace sucrose directly. High intensity sweeteners have high potency but light weight so bulking agents are often added. This study determined alternative sweeteners and combinations of alternative sweetener and a bulking agent that produced good quality white layer cakes.
  
  
  RESULTS
  Cakes made with maltitol were acceptable but erythritol and fructose produced undesirable cakes. Maltodextrin and polydextrose were acceptable bulking agents, producing cakes that were similar to control cakes. The flavor of cakes sweetened with sucralose was acceptable but those with stevia had a disagreeable metallic aftertaste. Cakes made with sucralose plus maltodextrin were preferred over those containing sucralose plus polydextrose. Consumer acceptance of flavor, texture and overall liking of cakes containing maltitol was similar to sucrose and both were preferred over cakes containing maltodextrin plus sucralose.
  
  
  CONCLUSIONS
  Replacing sucrose with maltitol in white layer cakes reduced the caloric content by 16% with no loss in quality. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, Kansas, USA.
authors.forename: Rebecca A
authors.initials: RA
authors.lastname: Miller
authors.affiliation: Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, Kansas, USA.
authors.forename: Orelia E
authors.initials: OE
authors.lastname: Dann
authors.affiliation: Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, Kansas, USA.
authors.forename: Amanda R
authors.initials: AR
authors.lastname: Oakley
authors.affiliation: Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, Kansas, USA.
authors.forename: Megan E
authors.initials: ME
authors.lastname: Angermayer
authors.affiliation: Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, Kansas, USA.
authors.forename: Katherine H
authors.initials: KH
authors.lastname: Brackebusch
mesh_terms: D003296:Cooking; D005504:Food Analysis; D005518:Food Preferences; D006801:Humans; D008320:Maltose / Q000031:analogs & derivatives / Q000032:analysis; D013395:Sucrose / Q000032:analysis*; D013402:Sugar Alcohols / Q000032:analysis; D013549:Sweetening Agents / Q000032:analysis*; D013649:Taste
chemical_list: D013402:Sugar Alcohols; D013549:Sweetening Agents; D013395:Sucrose; D008320:Maltose; C010745:maltitol
keywords: alternative sweeteners; bulking agents; reduced calorie; white layer cake