Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake

Shima Mehrabi¹ , Mohammadreza Koushki^2* and Mohammad Hossein Azizi

¹Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

²Research Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

³Faculty of Agriculture, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran.

Correspondance author E-mail: mr_koushki@yahoo.com

The present study aimed to investigate the possibility of replacing sugar with different concentrations of natural sweetener (grape syrup) in making low-calorie cakes. For this purpose, different types of cakes with 0%, 50%, 75% and 100% grape syrup were cooked. Then, the chemical and sensory properties of cakes such as moisture content and water activity, PH, protein, sugar and fat content as well as acid-insoluble ash, sensory evolution, and color were studied. Results indicated that an increase in the grape syrup content of samples leads to many changes in their chemical and sensory properties. The sample made of 100% grape syrup showed the maximum content of moisture, water activity and high pH value as well as the minimum level of sugar on the seventh day, and the protein content of the sample remained the same as that of the control sample. The results from the comparison of means for the color parameter in seventh day, indicated that the maximum and minimum level of L^* (lightness) belonged to the control treatment and the 100% grape syrup treatment, respectively, in which the cake was darker on the seventh day, while the maximum and minimum level of a*(redness) belonged to the 50% grape syrup and control respectively, the maximum (25% grape syrup) and minimum levels of b^* (yellowness) belonged to the treatment and control treatment, respectively. The cake with 100% grape syrup obtained the highest score of sensory evaluation in terms of the quality and color of shell as well as soft texture to the cake, taste and aroma.

Chemical and Sensory Properties; Grape syrup; Sponge Cake

[ HTML Full Text]