Sugar Replacement Applications in Cakes: Effect on Cake Texture and Sweetness

Ceyda Dadali, Yesim Elmaci


Cake is a bakery product with high sugar content which is appreciated by the consumer with its flavour and soft texture. Studies on sugar content reduction increased due to foods with high sugar content causing dental problems, cardiovascular diseases, obesity and type 2 diabetes. Sugar used in cakes affects colour, flavour and texture of the cake. 15-20% sugar reduction can be achieved without major changes in cake formulation. However, to reduce sugar more than 20%, it is determined that a mixture of sweeteners and sweeteners in combination with bulking agents should be used in order to obtain the colour, flavour and texture of the sugar-reduced cake similar to the cake with high sugar content. In sugar replacement studies in cakes natural and artificial sweeteners as sweetener, sugar alcohols as sweetener and polymers such as polydextrose, inulin, oligofructose, hydrocolloids and some fiber sources as bulking agent are used. In this review, it is aimed to give information about sugar replacement applications in cakes and effect of these applications on cake characteristics.

Keywords: cake, sucrose, sucrose replacement, sugar reduction.

DOI: 10.7176/JSTR/5-8-03

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ISSN (online) 2422-8702