Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of
hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture
of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental
data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during
heating and cooling while SO at different percentages decreased these viscosities, however addition of
combination of hydrocolloid (xanthan, XA) and emulsifier (polysorbate-60, PS-60) increased the viscosity
of wheat flour paste with 100% SO. Addition of combination of XA þ PS-60 improved distribution pattern
of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and
allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition
of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased
dietary fiber as against cake with sugar.