| The research was designed to investigate the effects of trehalose on the characteristics of cake and to develop a new type of cake with an integrated approach to quality, health and nutrition. The effects of trehalose on quality of cakes were studied by replacing 30%-50% of sugars in traditional method. All cakes were evaluated in terms of specific volume, Aw (water activity), water loss rate, sensory evaluation and textures including hardness,chewiness, springiness, resilience and cohesiveness. The results showed that trehalose effectively increased the specific volume, but decreased the rate of water loss and Aw. After replacing, the sensory qualities of cakes were improved. Based on the principal components analysis, the recommended substitution amount of trehalose was 30%. |
