Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

► The sweetness of the cakes with liquid sorbitol and stevioside was comparable to cakes with sugar. ► Replacement of sugar with liquid sorbitol and stevioside decreased the volume and overall quality score of cake. ► Use of combination of xanthan and PS-60 improved the volume, overall quality of cake with sorbitol and stevioside. ► Use of debittered fenugreek seed powder increased the dietary fiber content of cake with sorbitol and stevioside.