Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose
Shang‐Wei Lin, C. H. Hwang, C YEH
Journal of Food Science
Abstract
ABSTRACT: The effects of erythritol on physical and sensory characteristics of chiffon cakes were studied. The results showed that chiffon cakes prepared with 25%, 50%, 75%, and 100% replacement of sucrose with erythritol were lighter in crust and crumb and less sweet in crumbs than those with sucrose. There were no differences in the specific gravity of cake batter, volume, and moisture content between cakes prepared with sucrose or erythritol. Results from sensory evaluation also showed no significant differences in crumb color, moistness, and tenderness for any cakes.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
erythritol affects crust and crumb color
“chiffon cakes prepared with 25%, 50%, 75%, and 100% replacement of sucrose with erythritol were lighter in crust and crumb”
cake has no difference in moisture content
“There were no differences in the specific gravity of cake batter, volume, and moisture content between cakes prepared with sucrose or erythritol”
cake has no difference in volume
“There were no differences in the specific gravity of cake batter, volume, and moisture content between cakes prepared with sucrose or erythritol”