Production and evaluation of physical and chemical characteristics of low-calorie cake containing stevia as a sugar substitute

Introduction: Cake flour products, among different age groups contain its own fans. But their use due to the high sugar and calorie content is restricted to the obese and diabetes people. So by replacing sucrose with carbohydrates with low digestibility and natural sweeteners, while calorie can be reduced, tooth decay can be prevented. Materials and methods: In this study, the effect of replacing sugar with stevia sweetener was used in the formulation of the cake. In addition to sugar's sweeteners, suger has a role in creating a structure of cake's sponge, so to evaluate the texture, the filling of isomalt and maltodextrins are also used. Results: The results showed that, with increasing replacement of sugar with stevia, ph and cake's moisture increased, but acidity, peroxide, reducing sugars, and pore volume decreased. There were no differences in Protein, cakes ash levels by 95 percent. By increasing stevia to the cake's formulation, cake's shell became clearer (p<0/05). By increasing shelf life of the darker skin and tissue tightening was more significant. ISO fillers malt flavor and texture, porosity and better than filling maltodextrins disastrous appearance. Statistical analysis of the results of the investigation, the 95% confidence level showed that ten percent of the filler isomalt sugar with stevia and replaced, no significant difference between the control sample. Conclusion: By replacing 25% of isomalt sugar cake with stevia and features can be found close to the characteristics of the control cake.

Keywords:

Stevia , Isomalt , Texture analysis , Sponge cake , Maltodextrin