date:Jul 10, 2012
Therefore the reduction of sucrose levels in a cake system affects structural and sensory properties,said the researchers.
They said that the demand for sugar-free products wasrising day by day,and the approval of steviol glycosides as a novel food in the EU and India presented an opportunity for manufacturers.
Method
The study first compared the quality of a cake with stevioside and liquid sorbitol (SO) to a cake containing sugar. Different hydrocolloids and emulisifers were tested to achi