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Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake

¹Department of Food and Nutrition, Hungkuang University, 34 Chung-Chie Rd., Sha-Lu, Taichung, Taiwan 433, ROC. ²Corresponding author. Phone: +886-4-2631-8652 (ex 5038). Fax: +886-4-2631-9176. E-mail: Lin54@sunrise.hk.edu.tw

Sponge cakes were formulated using isomaltooligosaccharide (IMO) syrup as a sweetener to replace 0, 25, 50, 75, and 100% sucrose. The qualities of cakes were evaluated by physicochemical, microbiological, and sensory evaluation analyses. The viscosity in cake batter, cake volume, crumb Hunter a value, and IMO contents of baked cakes increased with increasing IMO syrup level, whereas the specific gravity in cake batter, crust L a b, and crumb L and b values, and hardness of baked cakes showed a reverse trend. The crust and crumb of cakes became darker and less yellow and had a better tender and less sweet texture as IMO syrup level increased and sucrose decreased. The degree of overall liking of cakes increased with increasing IMO syrup level. Total plate counts exceeded 10⁵ CFU/g for cakes stored at 25°C for three days and <10³ CFU/g for the samples stored at 5°C for seven days. The changes in the moisture content, water activity, L a b values, and IMO contents of samples did not differ during storage. Overall, sucrose in the formulation of sponge cakes could be partially or fully replaced with IMO syrup.