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6433153 
Journal Article 
TEXTURAL AND SENSORY CHARACTERISTICS OF RICE CHIFFON CAKE FORMULATED WITH SUGAR ALCOHOLS INSTEAD OF SUCROSE 
Kim, J; Park, S; Shin, W 
2014 
Yes 
Journal of Food Quality
ISSN: 0146-9428
EISSN: 1745-4557 
37 
4 
281-290 
WOS:000342911700008 
We measured the stability and the sensory and textural properties of rice chiffon cake batter and cake prepared with various sugar alcohols in place of sucrose. Mannitol substitution increased batter stability by 30% that of sugar cake and specific volume, allowing greater air retention than that achieved with other polyols, as well as formation of networks with equal cells. Nevertheless, the 100% sensory score of mannitol-substituted cake was low because of dryness. In contrast, maltitol, sorbitol and xylitol had no effect on the textural properties of cake batter and baked products. The sweetness and overall acceptability of chiffon cakes prepared with maltitol, sorbitol and xylitol, but not mannitol, were similar to those of sugar-added rice chiffon cake. In conclusion, maltitol, sorbitol and xylitol can be used to prepare low-calorie, gluten-free rice chiffon cake without affecting its quality. PRACTICAL APPLICATIONS: Previous studies have reported rice flour substitutions of 0-100% in products such as sponge cake, yellow layer cake, butter cake and chiffon cake. The use of sugar alcohols (polyols) as bulking agents for low-calorie baked products has been tested previously. In this study, maltitol, sorbitol and xylitol could replace sucrose in rice chiffon cake with no significant changes in batter stability or baking and sensory properties. However, mannitol had an unfavorable impact on textural and sensory qualities, although it increased batter stability and loaf volume of the baked cake. 
; air; batters; bulking agents; butter; gluten-free foods; loaves; low calorie foods; maltitol; mannitol; rice; rice flour; sorbitol; sponge cakes; sucrose; sweetness; xylitol/