Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein

• LWEs with sucrose and maltitol had higher viscosity and denaturation temperature.
• Similar foaming properties were observed between LWE with sucrose and maltitol.
• Evolution of microstructure of LWE foams during holding was observed.
• Addition of sucrose and maltitol resulted in bigger and softer sponge cakes.
• Maltitol acted closer to sucrose in sponge cake system than xylitol and erythritol.

Three polyols (maltitol, xylitol, and erythritol) were used to replace sucrose in sponge cake formulation and their effects on the foaming and thermal properties of egg protein in liquid whole egg (LWE) and the qualities of resulted sponge cake were investigated. It turned out that, the presence of maltitol acted closest to sucrose in sponge cake system. LWE with both sucrose and maltitol had relatively higher apparent viscosity and temperature of protein denaturation, while the substitution by xylitol and erythritol increased these parameters to a smaller extent. Surface tension and pH values of LWE solution with different sweeteners presented no significant difference. The replacement of sucrose by polyols increased %overrun and air phase fraction of LWE foam, indicating an increase in foaming ability, while the replacement by xylitol and erythritol reduced the foaming stability significantly (P < 0.05). The observation of microstructure of LWE foam also confirmed the effects of sucrose and polyols on the foaming properties of LWE. When compared to sucrose, the treatment with maltitol resulted in similar specific volume of sponge cake, while xylitol and erythritol significantly (P < 0.05) decreased this parameter. Positive linear relationship was observed between foam stability and specific volume of resulted sponge cake in this study.

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