A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is
Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes
Journal of Nutrition & Food Sciences
In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calories. Such functional cakes were evaluated chemically, physically and sensorial. The results suggest that, sucrose substitution with sucralose in cakes increased the cake volume and softened the texture (as shown by lower values of hardness, chewiness and gumminess). Water activity of the yoghurtdoi:10.4172/2155-9600.1000447 fatcat:ttq225rbvvar3i4ikegmse5vci