Comparisons of Six New Artificial Sweetener Gradation Ratios with Sucrose in Conventional-Method Cupcakes Resulting in Best Percentage Substitution Ratios

The development of new artificial sweeteners has increased the potential for replacing sugar in baked goods. Individual types and amounts of artificial sweetener will cause alterations in appearance, texture and taste when compared to sucrose. Understanding this, in our research artificial sweetener...

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Bibliographic Details
Published in:Journal of culinary science & technology 2007-02, Vol.5 (4), p.61-74
Main Authors: Edelstein, Sari, Smith, Khalia, Worthington, Adriene, Gillis, Nicole, Bruen, Diana, Kang, Sun Hyung, Ho, Wai Ling, Gilpin, Kathy, Ackerman, Jennifer, Guiducci, Gina
Format: Article
Language:English
Subjects:
isomalt
maltitol
mannitol
stevia
sucralose
Xylitol
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Summary:The development of new artificial sweeteners has increased the potential for replacing sugar in baked goods. Individual types and amounts of artificial sweetener will cause alterations in appearance, texture and taste when compared to sucrose. Understanding this, in our research artificial sweeteners are compared to sucrose in various percentage ratios in conventional-method cupcakes. Our objective is to demonstrate the various results when substituting 25%, 33%, 50%, and 100% fractions of isomalt, mannitol, maltitol, sucralose, xylitol and stevia for sucrose. The results yielded rise, appearance, texture, tenderness, and flavor differences among the artificial sweeteners when compared to the 100% sucrose cupcake by a taste-test panel.
ISSN:1542-8052
1542-8044
DOI:10.1300/J385v05n04_05