Effect of isomalt and maltitol on quality and sensory properties of sponge cake

Document Type : Research Paper


1 Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch.

2 Associate. Professor Department of Food Science and Technology, Campus of Agriculture and Natural Resources, University of Tehran.

3 Associate. Professor, Department. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch.


The use of isomalt and maltitol instead of sucrose in foods has an important role in human health as controlling blood glucose levels and weight management. In this study, isomalt and maltitol instead of sucrose were used at three concentration level (75, 85, and 100%). Effects of the polyols were investigated on physicochemical properties (size of bubble cake batter, moisture content, water activity, crust and crumb color, firmness, volume and porosity) and sensory of sponge cakes. Results showed complete replacement of sucrose by isomalt and maltitol increase the size of air bubbles in the batter (p<0/05). The largest bubbles were observed in the batter contains 100 % isomalt. The highest moisture content and firmness were obtained in samples containing 100% maltitol (p<0/05).Lightness of cake crust increased with addition of polyols in cakes, while volume and porosity of cakes decreased as the amount polyols increased. In sensory evaluation, the highest overall acceptance score given to cakes containing 75% maltitol.


Main Subjects

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