TEXTURAL AND SENSORY CHARACTERISTICS OF RICE CHIFFON CAKE FORMULATED WITH SUGAR ALCOHOLS INSTEAD OF SUCROSE

Abstract

We measured the stability and the sensory and textural properties of rice chiffon cake batter and cake prepared with various sugar alcohols in place of sucrose. Mannitol substitution increased batter stability by 30% that of sugar cake and specific volume, allowing greater air retention than that achieved with other polyols, as well as formation of networks with equal cells. Nevertheless, the 100% sensory score of mannitol-substituted cake was low because of dryness. In contrast, maltitol, sorbitol and xylitol had no effect on the textural properties of cake batter and baked products. The sweetness and overall acceptability of chiffon cakes prepared with maltitol, sorbitol and xylitol, but not mannitol, were similar to those of sugar-added rice chiffon cake. In conclusion, maltitol, sorbitol and xylitol can be used to prepare low-calorie, gluten-free rice chiffon cake without affecting its quality.