The development of low calorie butter cake recipe

Abstract

The aim of this research was to develop recipe for butter cake from lowcalories sweeteners instead of sucrose sugar, chemical properties of butter cake from low- calories sweeteners instead of sucrose sugar and to study the physical properties of butter cake from low-calories sweeteners instead of sucrose sugar. The use of maltitol syrup to replacement sucrose butter cake low-calories show that 36.28% to 42.47% of carbohydrate content. Decrease in carbohydrate content results in reduced calories. Cake crumb show that the b* value decreases significantly and the a* value is not significantly different. The texture of the butter cake has a higher in hardness and lower in cohesiveness. The Adhesiveness and Springiness are not different. The sensory evaluation scores of butter cakes ranged from 6.95 to 8.61. Appearance, color, aroma, flavor, texture and overall liking. The results showed that 40% and 60% of sucrose substitutes were sucrose substitutes. The 80 on all the attributes, especially on the flavor. However, the use of maltitol syrup substitutes for sucrose. As a result, the amount of energy of the butter cake decreased, which is beneficial to the health of consumers.