摘要
Abstract
The application of sugar replacement rebaudioside A in cake was studied, sensory evaluation of the sugar replacement ration at 0% , 20% , 25% , 30% , 35% and 40% was performed. Then the effects of rebaudioside A combinations on the sensory and textural properties of cakes were determined. The results showed that the maximum substitution of rebaudioside A in cake was 30%. From the texture analysis, it was concluded that rebaudioside A had little effect on cohesiveness and adhesiveness, but had a significant differences in most textural properties such as hardness, springiness, gumminess and chewiness. The cake with optimum rebaudioside A combinations had increased springiness and gumminess. However, the chewiness decreased. The core structure of the cake could be altered significantly and the sensory seems more soft and delicious. In addition, the cake moisture was significantly changed. The best ingredients for cake was; wheat flour 100g, egg 150g, salad oil 20g, baking powder 2g, sucrose 10g, rebaudioside A 0. lg, xylitol 45g and polydextrose 30g.关键词
莱鲍迪苷A/木糖醇/聚葡萄糖/蛋糕Key words
rebaudioside A/ xylitol/ polydextrose/ cake分类
轻工纺织
