Formulation and production of low calorie masala cake powder by replacing sucrose with a mixture of isomalt, maltitol and sucralose

In this study, the possibility of producing masala cake powder by substitution with sucralose-maltitol and isomalt mixture was investigated and the effect of sugar substitution in ratios of 25, 50, 75 and 100% by low calorie mixture of sucralose-maltitol and isomalt is apparent density, body density, porosity Moisture, calorie content and sensory properties were evaluated in a completely randomized design. Sensory evaluation showed that with increasing the amount of substitution at the levels of 50, 75 and 100%, the amount of sweetness was significantly reduced, but the study of tissue properties and sensory evaluation of masala cake showed that sugar substitution by sucralose-maltitol and isomalt mixture. 25% is a good choice for producing low calorie masala cake. The caloric content of masala cake was reduced by replacing 25% of the mixture of sucralose maltitol and isomalt to 100% by 2.2-9.1% compared to the control sample; It should be noted that there is no statistically significant difference between 25% sucralose-maltitol and isomalt treatment and the control sample in terms of sensory and histological characteristics.

Keywords:

Masala , Sucralose , Maltitol , Isomalt , Diet , Qualitative characteristics