Functionality of sucralose/maltodextrin: isomalt blends in yellow shortened cupcakes over a 4-day storage period
Chisamore, Aimee Elizabeth
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High quality, reduced-sugar baked goods have potential to reduce carbohydrate and calorie consumption. In yellow shortened cupcakes, 100% of sugar was replaced with 100% Splenda®Granulated (SP99) and two ratios of Splenda®Granulated:isomalt, 40:60 (SP40) and 50:50 (SP50). A descriptive sensory panel (DSP) evaluated texture and flavor attributes 1 and 3-days post-bake. Texture Profile Analysis (TPA) was collected throughout the storage period. Consumer panelists (n=66) evaluated acceptability 1-day post-bake. Springiness and cohesiveness decreased whereas hardness and chewiness increased over time. Instrumentally SP99 was closest to the control in texture whereas the DSP found SP40 to be most like the control. Treatment flavor effects were found; isomalt/Splenda®Granulated moderated differences in attribute intensities when compared to the control. SP40 exhibited a flavor profile most similar to the control. Color, water activity, volume, and batter specific gravity supported DSP results. Reformulated cakes were in the neither acceptable nor unacceptable range in terms of overall acceptability. Sugar reduction was 94% for blends; calorie, 12-13%.