Influence of sugar substitutes on the quality characteristics of chocolate cake

Date

6-2022

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Jelyne P. Tamayo

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Abstract

The viability of Stevia sugar substitute for chocolate cake was identified by analyzing the physical and sensory analysis of five formulations with varying Stevia:sugar ratios represented by control (0%Stevia:100%Sugar), S25 (25%Stevia:75%Sugar), S50 (50%Stevia:50%Sugar), S75 (75%Stevia:25%Sugar), S100 (100%Stevia:0%Sugar). The physical analysis conducted showed that the control had the highest aeration with low specific gravity (1.02 ± 0.01) highest batter height (1.93 ± 0.12 cm), central height (4.63 ± 0.12 cm), rising action (2.70 ± 0.20 cm), and highest volume indicating highest capacity to retain air after baking (6371.05 ± 336.16 cm^3). S50 had the highest moisture retention indicated by low weight loss after 1 hour cooling (12.67 ± 0.58 grams). The shelf -life analysis showed no difference in microbial stability of cake samples at room temperature. The sensory analysis showed that there was no significant difference in the mean scores of all sensory attributes analyzed except with appearance. It also showed promising results in masking the undesirable qualities of Stevia such as bitter aftertaste and artificial-like flavor. Results showed that Stevia is a viable sugar substitute for formulating a sugar reduced or sugar-free chocolate cake without over compromising the quality characteristics and sensory experience of the consumers.

LC Subject

Cake, Cooking (Stevia), Sugar substitutes, Food Science and Technology Institute of Food Science and Technology Food Science and Technology 200

Call Number

LG 993.5 2022 F61 B57

Document Type

Thesis

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