NEW CONCEPT IN REDUCED-CALORIE SPONGE CAKE PRODUCTION BY XYLITOL AND OLIGOFRUCTOSE

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1 Journl of Food Qulity ISSN NEW CONCEPT IN REDUCED-CALORIE SPONGE CAKE PRODUCTION BY XYLITOL AND OLIGOFRUCTOSE ELHAM NOURMOHAMMADI* nd SEYED HADI PEIGHAMBARDOUST 1 Deprtment of Food Science, College of Agriculture, University of Triz, Triz , I.R. Irn 1 Corresponding uthor. TEL: ; FAX: ; peighmrdoust@trizu.c.ir Received for Puliction Septemer 23, 2015 Accepted for Puliction June 28, 2016 *Present ddress: Gorgn University of Agriculturl Sciences nd Nturl Resources, Gorgn, I.R. Irn /jfq ABSTRACT In the present study, the influence of sucrose replcement with xylitol nd oligofructose on volume, pprent nd solid density, porosity, wter ctivity, crust color, texture nd sensory properties of reduced-clorie sponge ckes ws investigted (control: 100% sucrose, X 1 : 100% xylitol, X 2 : 77% xylitol-23% oligofructose, X 3 : 23% xylitol-57% sucrose-20% oligofructose nd X 4 : 25% xylitol- 75% sucrose). Bsed on the results X 3 indicted the highest volume nd porosity nd the lowest pprent density. X 3 lso possessed the sme firmness with sucrose ckes, while other reduced-clorie smples showed lower firmness compred to control. In terms of crust color, ll reduced-clorie smples excluding X 1 hd drker crust thn control. Control ckes showed the highest wter ctivity thn other smples. The sensory scores of ll reduced-clorie ckes were similr to control t the 1st nd 7th dys of evlution, while dietetic smples got higher scores thn sucrose ckes t the 14th dy fter production. Xylitol hd no significnt effect on solid density (P > 0.05). PRACTICAL APPLICATIONS Due to high level of sucrose in cke formultion, nd prolems such s oesity nd incresed lood sugr s the result of over consumption of these products, it is necessry to find wy to eliminte or reduce sucrose in cke formultion. Bulking gents re llowed for low clorie nd dietic diets, since their metolism is slow nd incomplete. The purpose of this reserch is using different concentrtions of xylitol nd oligofructose s ulking gents in reduced-clorie ckes. Bsed on our findings, prtil sustitution of sucrose with xylitol nd oligofructose (X 3 :xylitolsucrose-oligofructose) showed the est results. On the other hnd, complete sustitution of sucrose with xylitol (X 1 ) did not provide suitle physicl nd sensory properties. INTRODUCTION Tody consumers re more cutious out the qulity nd helthiness of foodstuffs. Sponge ckes re well ccepted ll over the word due to long-term shelf life nd pproprite orgnoleptic properties (Nourmohmmdi nd Peighmrdoust 2015). Sucrose is the min sweetener in sponge ckes. In ddition to sweetening power, sucrose cts s tenderizer nd stilizer y incresing the egg protein denturtion nd strch geltiniztion temperture (Bev et l. 2000). However due to high levels of sucrose in cke formultions nd some helth prolems creted s the result of over-consumption of sugr, it seems necessry to replce sucrose with lterntive sweeteners (Rosentl 1995). Sugr lcohols re some kind of crohydrtes with slow nd incomplete sorption tht hve een frequently used to produce reduced-clorie sponge ckes (Butt et l. 2002; Psh et l. 2002). Since the ulking gents re not le to provide ll unique properties of sucrose, it is preferred to use comintion of ulking gents insted (Bev et l. 2000). In reserch crried out y Ho et l. (2016), the effect of three ulking gents (mltitol, xylitol nd erythritol) on the properties of sponge ckes ws investigted. Journl of Food Qulity 39 (2016) VC 2016 Wiley Periodicls, Inc. 627

2 XYLITOL AND OLIGOFRUCTOSE IN REDUCED-CALORIE CAKES E. NOURMOHAMMADI nd S.H. PEIGHAMBARDOUST Sponge ckes prepred with mltitol showed similr specific volume with sucrose, however significnt decrese in this prmeter ws oserved in tretments mde y xylitol nd erythritol. A significnt decrese in volume nd increse in crum hrdness were occurred in Spnish muffins mde with erythritol. However, the comintion of erythritol with xnthn gum nd doule quntity of levening gent improved volume nd diminished crum texture compred to muffins sweetened with sucrose (Mrtınez- Cerver et l. 2012). Bev et l. (2003) studied the effect of complete replcement of sucrose y sprtme nd ulking gents such s soritol, whet strch nd whet germ nd found significnt differences etween two smples in terms of sensory properties. Studying the effect of sucrose sustitution y erythritol (0 50%), Chung et l. (2009) reported tht the volume nd moisture content of reduced clorie ckes decresed s the concentrtion of erythritol incresed, however n increse in firmness ws oserved with increse in erythritol concentrtion. Rond et l. (2005) elieved tht xylitol ws the est sustitute for sucrose, since its sensory scores were close to tht of control nd even surpssed it in tste, ftertste nd outwrd ppernce (Rond et l. 2005). Xylitol provides numerous helth enefits, nd its desire tste introduces it s the most successful sustitute for sucrose (Grnstrom nd Leisol 2009). In comprtive study out the effect of xylitol nd sucrose on shelf-life of sponge ckes, smples produced with sucrose showed mold spoilge fter 15 dys of storge, while no mold spoilge ws oserved in smples contining 5% xylitol up to 29 dys (Winkelhusen et l. 2007). Tody communities re fced with serious helth prolems such s oesity nd susequently the dietes due to over consumption of sugr; hence in this reserch prtil nd complete replcement of sucrose y xylitol nd oligofructose ws ttempted. Then physicochemicl properties (volume, pprent nd solid density, porosity, wter ctivity, crust color, firmness nd sensory spects) of control nd reduced-clorie sponge ckes were evluted. MATERIALS AND METHODS Mterils The ingredients were whet flour (72% extrction), powdered sucrose (commercil grde), ft, vnill (pure vnillin, Golh, Tehrn, Irn), king powder (Sodium cid pyrophosphte, sodium icronte, Szn, Shhrir, Irn), dry milk powder (Biomil, Belgium), whey powder (Pegh, Triz, Irn) nd fresh whole eggs (locl mrkets, Triz, Irn), xylitol nd oligofructose (Syrl, Frnce). Anlysis of Flour Whet flour contined % moisture content, % sh, % wet gluten, nd % protein ccording to AACC methods 44-15, 08-01, nd 46-12, respectively. Zeleny sedimenttion vlue (the volume of sediment (ml) mde y flour suspension prepred in lctic cid solution during stndrd time intervl, which determines the qulity nd quntity of gluten) ws ml sed on AACC method (AACC 1999). Cke Preprtion Btter ws prepred regrding the sugr-tter method using super hnd mixer (HA-4020, Jpn) s shown in Tle 1 (Bennion nd Bmford 1997). Aluminum pns ( cm) were filled y 40 g of cke tter nd king ws performed for 20 min t 180C. Smples were cooled for 40 min nd stored in polyethylene wrps t room temperture until further nlyses. First dy nlyses were crried out 2 h fter TABLE 1. PREPARATION OF BATTER Ingredients Amount sed on flour weight (%) Procedure Ft 57 Crem for 10 min (strt on speed 3 nd grdully increse to speed 6. The tter ecomes cremy t this stge) Sugr 72 Eggs 72 Grdully dd in 4 5 steps nd mix on speed 6 for 4 min Sieved flour 100 Add lterntely nd mix on speed 3 for 1 minute Bking powder 1.34 Dry milk powder 2 Vnill 0.5 Whey powder 4 Wter Journl of Food Qulity 39 (2016) VC 2016 Wiley Periodicls, Inc.

3 E. NOURMOHAMMADI nd S.H. PEIGHAMBARDOUST XYLITOL AND OLIGOFRUCTOSE IN REDUCED-CALORIE CAKES TABLE 2. FORMULAS FOR CONTROL AND REDUCED-CALORIE SPONGE CAKES Vlue sed on flour weight cooling. Different formultions of sucrose nd sugr-free ckes re presented in Tle 2. Anlysis of Cke Reduced-clorie sponge cke Ingredients Control cke X 1 X 2 X 3 X 4 Shortening Sucrose Whole egg Whet flour Bking powder Dry milk powder Vnill Whey Wter Xylitol Oligofructose Note: (Control): sucrose cke, (X 1 ): 100% xylitol, (X 2 ): 77% xylitol nd 23% oligofructose, (X 3 ): 57% sucrose, 20% xylitol nd 23% oligofructose, (X 4 ): 25% sucrose nd 75% xylitol. Cke Volume. Volume ws determined using the rpeseed displcement method (Lin et l. 2003; Psimouli nd Oreopoulou 2012). An empty pn ws filled y rpeseed nd the volume of the pn ws determined sed on the rpeseed volume y grduted cylinder (v 1 ). Therefter cke ws plced in the pn; the rest volume ws filled y rpeseed nd the volume of rpeseed ws clculted y grduted cylinder (v 2 ). Cke volume ws determined s v 1 v 2. Apprent Density. Apprent density of ckes ws clculted y the rtio of weight to volume. Solid Density nd Porosity. Solid density mesurement ws performed with pycnometer regrding the method of Kocer et l. (2006) nd porosity ws determined s follows: Bulk density Porosity5 12 Solid density (1) Wter Activity Mesurement. An Aw-meter (HP22-A, Rotronic, New York) ws used for wter ctivity mesurement. Crust Color. Crust color ws evluted regrding the method suggested y Atti et l. (1993). The crust of the cke (1g) ws extrcted with 5 ml cetone (80%) for 24 h t room temperture nd the sornce of the extrct ws mesured t 420 nm (S1200, Unico, NJ). Firmness. Firmness ws evluted t 1st, 7th nd 14th dys fter king y Instron (Instron 1140, Instron Corp, Cnton, MA). The firmness ws considered s the resistnce ginst 40% crum deformtion. For this purpose, the crust ws removed, 2.45-cm dimension cuic cut from center nd proe hving the dimeter of 80 mm penetrted 40% of height. Mximum force considered ws 5 50 N, proe speed 50 mm/min nd chrt speed 250 mm/min (Hess nd Setser 1993). Sensory Anlysis. Hedonic sensory evlution hs een crried out y 14 trined pnelists (professors nd students, deprtment of food science, Triz University) t 1st, 7th nd 14th dys fter production. A one to five rting scle ws used for evluting overll cceptility. Score 1 represented the worst nd 5 represented the est qulity (Lee et l. 2008). Ech pnelist ws provided hlf of the cke leled y rndomized code. Smples were presented t room temperture etween the hours of 2:00 p.m. nd 3:00 p.m. nd the test ws conducted under dy light illumintion. Wter ws served etween smples to eliminte the residul tste of previous smples. Sttisticl Anlysis Dt were sttisticlly nlyzed using completely rndomized design with GLM (Generl Linerized Model) procedure y SPSS softwre (ver. 16, SPSS Inc., Chicgo). The effect of tretments nd storge time on sensory ttriutes ws determined y two-wy ANOVA in SPSS softwre. Significnt differences etween control nd reduced-clorie smples were evluted using Duncn s multiple rnge tests t the Confidence level of 5%. Ech formultion ws prepred in duplicte nd the mesurements were repeted three times. RESULTS AND DISCUSSION Volume, Apprent Density, Solid Density nd Porosity Volume, pprent density nd porosity were significntly influenced y xylitol nd oligofructose (P < 0.05). Among ll smples, X 3 nd X 1 showed the highest nd the lowest volume, respectively, while X 2 nd X 4 indicted the sme volume with control. Similrly, the highest nd the lowest porosity were llocted to X 3 nd X 1, respectively. In terms of pprent density, the lowest nd the highest pprent density were ssigned to X 3 nd X 1, respectively. Other smples presented similr pprent density to sucrose ckes (Fig. 1). Journl of Food Qulity 39 (2016) VC 2016 Wiley Periodicls, Inc. 629

4 XYLITOL AND OLIGOFRUCTOSE IN REDUCED-CALORIE CAKES E. NOURMOHAMMADI nd S.H. PEIGHAMBARDOUST FIG. 1. APPARENT DENITY, POROSITY AND VOLUME OF FRESH SPNOGE CAKES PREPARED WITH SUCROSE AND DIFFERENT LEVELS OF XYLITOL Control: sucrose cke; X 1 : 100% xylitol; X 2 : 77% xylitol nd 23% oligofructose; X 3 : 57% sucrose, 20% xylitol nd 23% oligofructose; X 4 : 25% sucrose nd 75% xylitol. Results show men vlues 6 SD, different letters represent sttisticlly significnt (P < 0.05) differences Use of xylitol nd oligofructose hd no significnt effect on solid density (P > 0.05). Btter viscosity plys n importnt role in cke volume. Higher viscosity enhnces etter incorportion of ir ules during mixing, cuses n increse in ir retining ility during king nd susequently increses the cke volume (Psimouli nd Oreopoulou 2012). Some uthors elieve tht specific grvity is n index showing the ir retining ility of tter nd gives some informtion out the size of gs ules; however regrding the informtion provided y Bev et l. (2003), this is unresonle to expect reverse reltion etween specific grvity nd physicl chrcteristics volume nd porosity. Sucrose ffects cke structure, since it postpones strch geltiniztion nd egg white denturtion nd leds to pproprite expnsion of ir ules. Moreover, sucrose helps the formtion of ft-crystl ggregtes nd enhnces the entrpment nd stiliztion of ir ules during king (Psimouli nd Oreopoulou 2012). According to Psimouli nd Oreopoulou (2012), the solidifiction of cke structure occurs followed y strch geltiniztion; therefore, higher strch geltiniztion temperture cuses volume improvement ecuse the mtrix sets t higher temperture fter ir ules expnded properly. Volume decrese in xylitol ckes my e relted to inility of xylitol to increse the strch geltiniztion temperture (Rond et l. 2005). Moreover, the interctions etween ulking gents, strch nd proteins my cuse chnges in the thermosetting mechnisms tht my decrese strch geltiniztion temperture. Furthermore, decrese in tter stility during heting due to viscosity decrese nd ule size increse cn e considered s nother reson for reduction of ckes volume (Psimouli nd Oreopoulou 2012). Rond et l. (2005) studied the effect of sucrose replcement with seven ulking gents (mltitol, mnnitol, xylitol, soritol, isomltose, oligofructose nd polydextrose), nd reported tht specific volume of sponge ckes mnufctured y xylitol nd oligofructose ws close to tht of sucrose smple. Psimouli nd Oreopoulou (2012) lso climed tht oligofructose cts similr to sucrose, s it retrds the strch geltiniztion nd consequently increses the cke volume. Therefore, it my e concluded tht higher volume of X 2,X 3 nd X 4 in comprison with X 1 is ttriuted to the compensting effect of oligofructose, sucrose-oligofructose nd sucrose on mltitol. There is negtive correltion etween volume nd pprent density: the higher the volume, the lower the pprent density. Becuse of the highest volume in X 3,thelowest pprent density is respected to e occurred in this smple. Similrly, the highest pprent density in X 1 is relted to its lowest volume. The retrding effect of sucrose on egg protein denturtion nd strch geltiniztion tempertures cuses similr increse in oth volume nd porosity (Bev et l. 2003). Crust Color Crust color is one of the most crucil fctors ffecting the cceptnce of sponge ckes. As cn e seen in Fig. 2 ll smples excluding 100% xylitol ckes (X 1 ) presented drker crust color thn those of control. It is elieved tht sugr lcohols re not le to prticipte in Millrd rection due to the lck of functionl groups (Rond et l. 2005). Bsed on the reports of Rond et l. (2005) s well s Psimouli nd Oreopoulou (2012), oligofructose nd sucrose cn crete drk color s result of Tretments X4 X3 X2 X1 Control c c Crust color FIG. 2. EFFECT OF SUCROSE AND DIFFERENT LEVELS OF XYLITOL ON CRUST COLOR Control: sucrose cke; X 1 : 100% xylitol; X 2 : 77% xylitol nd 23% oligofructose; X 3 : 57% sucrose, 20% xylitol nd 23% oligofructose; X 4 : 25% sucrose nd 75% xylitol. Results show men vlues 6 SD, different letters represent sttisticlly significnt (P < 0.05) differences 630 Journl of Food Qulity 39 (2016) VC 2016 Wiley Periodicls, Inc.

5 E. NOURMOHAMMADI nd S.H. PEIGHAMBARDOUST XYLITOL AND OLIGOFRUCTOSE IN REDUCED-CALORIE CAKES therml degrdtion. Therefore, drker crust of X 2,X 3 nd X 4 in comprison with X 1 ws proly ttriuted to the use of oligofructose, sucrose-oligofructose nd sucrose, respectively, which enhnced the drk color. Complete replcement of sucrose with xylitol hd no significnt effect on crust color s lso reported y Zoulis et l. (2000). Discussing the effect of different ulking gents (mltitol, xylitol, soritol, lctitol nd mnnitol) on crust color of lowft cookies, Zoulis et l. (2000) reported tht polyols did not ffect the crust color. According to Rond et l. (2005), oligofructose led to drker crust color; however low clorie ckes contining other ulking gents (mltitol, mnnitol, xylitol, soritol, isomltose nd polydextrose) were pler thn control ckes. The results reported y Psimouli nd Oreopoulou (2012) lso suggested tht crust drkness ws enhnced in ckes mnufctured with fructose nd oligofructose. Wter Activity Wter ctivity ws significntly influenced y xylitol nd oligofructose (P < 0.05). All reduced-clorie smples exhiited lower wter ctivities compred to control. The lowest nd the highest wter ctivities were oserved in X 4 nd control, respectively (Fig. 3). Wter ctivity is key fctor indicting the shelf life nd microil stility of products. Reduced-clorie smples prepred with different levels of xylitol showed higher shelf life thn those of control ckes, nd X 4 hd the longest shelf life compred to others. Even fter 2-weeks storge t room temperture, reduced-clorie ckes did not show ny mold spoilge (dt not shown). Hygroscopic ehvior of sugrs plys n importnt role in wter ctivity of sponge ckes. Xylitol is more hygroscopic thn sucrose (Winkelhusen et l. 2007);therefore,it seems resonle tht prtil or complete elimintion of sucrose Tretments X4 X3 X2 X1 Control Wter ctivity FIG. 3. WATER ACTIVITY OF CONTROL AND REDUCED-CALORIE CAKES Control: sucrose cke; X 1 : 100% xylitol; X 2 : 77% xylitol nd 23% oligofructose; X 3 : 57% sucrose, 20% xylitol nd 23% oligofructose; X 4 : 25% sucrose nd 75% xylitol. Results show men vlues 6 SD, different letters represent sttisticlly significnt (P < 0.05) differences Tretments X4 X3 X2 X1 Control led to reduction in the wter ctivity of dietetic ckes. As suggested y Winkelhusen et l. (2007), xylitol improved microil stility nd shelf-life of sponge ckes s it provided lower wter ctivity t the sme concentrtion with sucrose, which ws confirmed with our results. Firmness Firmness (Mximum force in N) FIG. 4. EFFECT OF SUCROSE AND DIFFERENT LEVELS OF XYLITOL ON CRUMB FIRMNESS Control: sucrose cke; X 1 : 100% xylitol; X 2 : 77% xylitol nd 23% oligofructose; X 3 : 57% sucrose, 20% xylitol nd 23% oligofructose, X 4 : 25% sucrose nd 75% xylitol results show men vlues 6 SD, different letters represent sttisticlly significnt (P < 0.05) differences The effect of sucrose replcement with xylitol nd oligofructose on crum firmness is shown in Fig. 4. With regrd to the results, X 3 hd the sme firmness with control cke; however other smples presented softer texture ut very close to control. The interction of tretments nd dy of evlution showed no significnt effect on crum firmness (P > 0.05). It cn e sid tht less firmness of X 1,X 2 nd X 4 in comprison with control my e ttriuted to differences in wter inding cpcities of ulking gents tht prevented the wter loss during storge. According to Nourmohmmdi nd Peighmrdoust (2015), there is direct correltion etween wter ctivity nd hrdness: the higher the wter ctivity, the higher the crum firmness. Low wter ctivity is n index tht indictes the ility to retin wter s softening gent which helps to preserve the freshness of the cke. This reltionship cn e oserved prticulrly in X 1, X 2 nd X 4. On the other hnd, hrder texture of X 3 nd control cke compred to X 1,X 2 nd X 4 ws ttriuted to higher wter ctivity nd more free wter tht fcilitted the wter loss during storge nd finlly led to higher crum firmness (Nourmohmmdi nd Peighmrdoust 2015). Another fctor involved in incresing the crum firmness is the interctions etween ulking gents nd strch, which my ffect strch retrogrdtion (Rond et l. 2005).Btter viscosity hs lso gret influence on cke firmness. Journl of Food Qulity 39 (2016) VC 2016 Wiley Periodicls, Inc. 631

6 XYLITOL AND OLIGOFRUCTOSE IN REDUCED-CALORIE CAKES E. NOURMOHAMMADI nd S.H. PEIGHAMBARDOUST Regrding the results suggested y Psimouli nd Oreopoulou (2012), more viscous tters will provide ckes with firmer crum texture. In studying the effect of sucrose replcement with xylitol, mltitol, mnnitol, soritol, isomltose, oligofructose nd polydextrose, Rond et l. (2005) reported tht excluding mnnitol smples, ll sugr-free sponge ckes were softer thn control, nd the highest decrese in crum firmness ws oserved in xylitol ckes. The findings of Zoulis et l. (2000) reveled tht xylitol, lctitol, soritol nd mnnitol cookies demonstrted softer texture thn sucrose, fructose nd mltitol smples, nd cookie texture ws impressed properly y this sustitution. In study conducted y Psimouli nd Oreopoulou (2011), hrdness of dietetic ckes prepred using fructose, mltitol, mnnitol, soritol, oligofructose, lctitol nd polydextrose were determined. There ws negtive correltion etween firmness nd pek or onset strch geltiniztion temperture, i.e., lower geltiniztion temperture of strch led to incresed crum hrdness, which ws prticulrly oserved in fructose nd mnnitol ckes. Sensory Evlution The effect of tretments nd storge time on overll cceptility of sucrose nd reduced-clorie sponge ckes is shown in Fig. 5. There were no significnt differences etween control nd reduced-clorie ckes in terms of overll cceptility t the 1st nd 7th dys of evlution. At the 14th dy fter production, ll reduced-clorie smples indicted higher sensory score thn those of control ckes. Among ll smples the highest sensory score ws llocted to X 3 (xylitol-oligofructose-sucrose). In lmost ll food products, orgnoleptic tests re considered s common wys to reflect consumers point of view Sensory score dy 1 dy 7 dy 14 cd e cd c cd cd cd cd c cd d Control X1 X2 X3 X4 Tretments FIG. 5. SENSORY SCORE OF SUCROSE AND REDUCED-CALORIE CAKES Control: sucrose cke; X 1 : 100% xylitol; X 2 : 77% xylitol nd 23% oligofructose; X 3 : 57% sucrose, 20% xylitol nd 23% oligofructose; X 4 : 25% sucrose nd 75% xylitol. Results show men vlues 6 SD, different letters represent sttisticlly significnt (P < 0.05) differences (Bkr 1997). With respect to the orgnoleptic properties of sponge ckes, poor tste nd tenderness, the lightness of crust nd crum color nd higher firmness re mong the resons ehind consumer disstisfction (Psimouli nd Oreopoulou 2012). It cn e concluded from the sensory nlysis tht xylitol (lone or in comintion with sucrose nd oligofructose) hd gret potentil to produce reduced-clorie sponge ckes with high degree of cceptnce; however prtil replcement of sucrose showed more stisfctory results thn sucrose complete elimintion. Overll cceptility of control nd reduced-clorie ckes grdully decresed during storge, which my e ttriuted to moisture sorption nd increse in free ftty cids nd peroxide vlue in ckes (Psh et l. 2002). Winkelhusen et l. (2007) reported tht cookies mnufctured with xylitol cn e stored longer t room temperture without chnge in generl sensory ttriutes. According to Rond et l. (2005), xylitol is the est sustitute for sucrose ecuse sensory scores of reduced-clorie ckes contining xylitol were in gret similrity to those of sucrose smples. They nnounced tht mltitol nd soritol were lso pproprite to e used in the formultion of reducedclorie sponge ckes. The possile use of erythritol s n lterntive sweetener in cke formultion ws exmined y Lin et l. (2003). The sensory score of dietetic smples decresed s the concentrtion of erythritol incresed, nd the lowest scores were llocted to smples prepred with 100% erythritol. In reserch crried out y Psh et l. (2002) use of 50% sucrose nd 50% fructose resulted in cookies with high commerciliztion potentil nd pproprite orgnoleptic properties i.e., cell uniformity, cell size, grins, crum color, tenderness nd tste. CONCLUSIONS Physicochemicl nd sensory properties re of criticl fctors ffecting the qulity s well s cceptility of the finl product. Different levels of xylitol were used in this reserch, nd the results showed tht complete sustitution of sucrose with xylitol cused smples with similr crust color nd firmness to control ckes, ut with lower volume nd porosity. Other smples (X 2,X 3 nd X 4 ) showed the potent ility to improve the volume nd porosity of 100% xylitol ckes. This ws lso found from sensory evlution tht there were no significnt differences etween reduced-clorie nd sucrose ckes t the 1stnd 7th dy of evlution nd reduced-clorie ckes even surpssed control smples t the 14th dy of evlution. From the results it seems tht xylitol (lone or in comintion with sucrose nd oligofructose) hs gret ility to mke sponge ckes with pproprite sensory nd physicl properties. 632 Journl of Food Qulity 39 (2016) VC 2016 Wiley Periodicls, Inc.

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