Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 2563–2570 | Cite as

Reduction of sucrose by inhomogeneous distribution in cake formulation

  • Ceyda Dadalı
  • Yeşim ElmacıEmail author
Original Paper


The aim of this study was to evaluate the possibility of using inhomogeneous sucrose distribution in cake formulations without changing the perceived sweetness of cakes with high sucrose content. For this purpose, control cake, 15% and 25% reduced sucrose content homogenous and inhomogeneous cake formulations were evaluated. In order to obtain inhomogeneous sucrose distribution in cakes the batter was prepared with different sucrose content and they were poured to the cake mould as three layers. The hardness values of the samples with inhomogeneous sucrose distribution (25.12 N and 25.39 N for 15% and 25% reduced sucrose content cakes with inhomogeneous distribution, respectively) were higher than the control sample (14.84 N) and homogeneous sucrose distribution cakes (18.50 N and 15.71 N for 15% and 25% reduced sucrose content cake with homogeneous distribution, respectively). However, there were no difference between springiness, cohesiveness and resilience values. The cooking losses were increased with inhomogeneous sucrose distribution (15.98 N and 15.40 N for 15% and 25% reduced sucrose content cakes with homogeneous distribution, respectively); on the other hand specific volume values of sucrose reduced cakes with homogeneous and inhomogeneous sucrose distribution were not different. As a result of sensory evaluation, the hardness of the samples was perceived as the same. The sweetness of inhomogeneous formulations with 15% reduced sucrose content was the same as the control sample and higher than homogeneous formulation with 15% reduced sucrose content. In terms of overall liking, inhomogeneous formulation with 15% reduced sucrose content was liked as same as the control sample. In this study it was revealed that the sucrose content could be reduced by 15% without changing the perceived sweetness in the cakes with inhomogeneous sucrose distribution.


Sucrose reduction Inhomogeneous distribution Cake Sweetness enhancement 



The authors wish to thank Sevgi ÖZÇALIŞKAN and Seda ÇAM for their technical assistance in the laboratory.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food Engineering, Engineering FacultyEge UniversityIzmirTurkey

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