Comparative study of texture of normal and energy reduced sponge cakes

The complete sucrose elimination and its replacement by microencapsulated a spartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic sponge cakes against a control sponge cake was studied. Mathematical and s tatistical methods were used and regression models worked out, describing t he physical and textural characteristics of the three sponge cakes and thei r values were optimized. The affect on the porosity, springiness, volume an d shrinkage of sponge takes was substantial and depended on the amount of t he added ingredients. The diabetic sponge cake containing wheat germ showed the least physical and sensory deviations against the control sponge cake. The energy value of the diabetic sponge cakes against the control one was reduced with 25% for the ordinary sponge cake without sucrose and with 29% for sponge cake without sucrose containing wheat germ.