Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Interest in nutrition is driving consumer demands for less fat, sugar, and calories. In most foods, however, the removal or reduction of ingredients causes readily detectable losses in appearance, texture and mouthfeel. In this work seven bulking agents (maltitol, mannitol, xylitol, sorbitol, isomaltose, oligofructose and polydextrose) were used to totally replace sucrose in sponge cakes. The effect of this substitution on cake quality was determined by measuring texture, colour and volume after baking under controlled conditions. These parameters were established instrumentally and by sensory evaluation. Best results were obtained with xylitol and maltitol, leading to sponge cakes more similar to the control one - manufactured with sucrose - and with the highest acceptance level in sensory evaluations. Lower quality sponge cakes were those elaborated with mannitol.