Descriptive, instrumental, and acceptability of reduced-calorie cupcakes prepared with alternative sweeteners
MetadataShow full item record
Blends of the high-intensity sweetener, Splenda, and a bulk sweetener, Isomalt, may overcome functional limitations of commercially available alternative sweeteners, improving quality of products available to consumers. Descriptive sensory analysis was conducted on six cupcake formulations [100% full-sugar control, three Splenda:Isomalt blends (10:90, 20:80, 30:70), and two commercially formulated Splenda blends]. Mixed model ANOVA (p<0.05) found few differences (cohesiveness, browned, sweetness only) between the 30:70 Splenda:Isomalt blend and the control. Instrumental texture and color data supported sensory results. Principle Components Analysis revealed the control and 30:70 Splenda:Isomalt blend were most similar. Consumer panelists (n=125) evaluated acceptability (control, 30:70 Splenda:Isomalt blend, two commercially formulated Splenda blends). Nonsignificant trends suggested the control rated highest; 100% Splenda (sucralose/maltodextrin) blend, the lowest. Demographic, health, consumption frequency, and taste sensitivity data were collected. Significant relationships between taster status and consumption frequency of selected food groups were weak. Taster status and cupcake formulation acceptability were unrelated.