|Chisamore, A - University Of Georgia|
|Swanson, R - University Of Georgia|
Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 6/24/2010
Publication Date: 10/24/2010
Citation: Chisamore, A., Swanson, R., Savage, E.M., Zhuang, H. 2010. Quality effects of sugar replacement with alternative sweetener blends in lean yellow-shortened cupcakes over a 4-day storage period. American Association of Cereal Chemists Meetings.
Interpretive Summary: N/A
Technical Abstract: In lean yellow shortened cupcakes, the multiple ingredient approach was used to replace 100% of the sugar in the control with a commercial sucralose/maltodextrin blend (Splenda Granulated) and isomalt. Sugar substitutions were 100% Splenda Granulated (SP100), and two ratios of Splenda Granulated to isomalt, 40:60 (SP40) and 50:50 (SP50). Data were analyzed with Mixed Model ANOVA (p<0.05). No treatment effects were found for batter specific gravity, volume and crumb color (except a*); crust color and water activity differed. Texture Profile Analysis conducted daily over a 4 day storage period revealed significant treatment x storage interactions with springiness and cohesiveness decreasing, and hardness and chewiness increasing with storage. Instrumentally, texture of SP100 was closest to the control. Numerical differences found for texture characteristics, while significant, were small. Descriptive sensory panelists (DSP) (n=7) evaluated 8 texture and 11 flavor attributes 1 and 3 days post bake. Treatment, but not storage, affected intensity of 10 flavor attributes. DSP found springiness, cohesiveness and moistness decreased while hardness increased over the storage period. Isomalt moderated differences in flavor and texture attribute intensities found in SP100, with SP40 exhibiting a product profile most similar to the control. Consumer panelists (n=66) evaluated acceptability (1=extremely unacceptable, 9=extremely acceptable) of the control, SP40, and SP100 1 day post bake. Acceptability of the control cupcake was 6.6'0.20, SP100 was 5.2'0.20 and SP40 was 4.9'0.20. 86% of the variability in overall acceptability (p<0.1) was accounted for by texture (69%), flavor (15%) and appearance (2%) acceptability. In SP40 and SP100, sugar reduction was 94 and 93%; calorie reduction was 13% and negligible, respectively. Gum incorporation may increase texture acceptability. Reformulation effects in high ratio formulations should be investigated.