ARS | Publication request: Descriptive Sensory Analysis of Yellow Cupcakes Prepared with Nutritive and High Intensity Sweeteners.

Submitted to: Meeting Abstract
Publication Type: Abstract
Publication Acceptance Date: April 29, 2005
Publication Date: August 1, 2005
Citation: Johnson, H.A., Swanson, R.B., Savage, E.M. 2005. Descriptive sensory analysis of yellow cupcakes prepared with nutritive and high intensity sweeteners [abstract]. Journal of the American Diabetes Association. 105(8):48.

Technical Abstract: Availability of acceptable, high quality reduced-in-sugar foods may reduce simple carbohydrate and calorie consumption. Modified foods that closely match sensory attributes of standard products are most acceptable. Splenda (sucralose/maltodextrin blend) provides sweetness with fewer calories than sugar, but its flavor profile and functional performance in baked goods differs from sucrose. Use of a commercially available sucralose/sucrose baking blend (50:50) in cake reportedly overcomes these limitations. However, isomalt, a polyol, with functional characteristics similar to sugar, may further lower simple carbohydrate levels and produce a baked product with attributes similar to the full-sucrose control. A trained sensory panel (n=9) using the Spectrum-approach profiled six cupcake formulations. The 100 percent sucrose control was compared to two commercial products (100 percent Splenda or 50 percent sucralose/50 percent sucrose baking blend), and three Splenda and isomalt blends (10 percent Splenda/90 percent isomalt, 20 percent Splenda /80 percent isomalt, and 30 percent Splenda/ 70 percent isomalt). Over three replications, 19 attributes (11 flavor and 8 texture) were profiled 1 day post-bake on a 0-15-point linescale with Compusense 5 v4.6 software. Principle Components Analysis revealed 30 percent Splenda/ 70 percent isomalt produced a cupcake most similar to the sucrose control. The control exhibited low intensities of vanilla, baking soda, doughy, eggy, cardboardy, salty, browned, buttery, sour, and bitter flavors (<3.2); sweetness rated 7.3. Control cupcakes exhibited low to moderate springiness, stickiness, denseness, moistness, and rate of dissolving (4.2-5.7). Chewiness, cohesiveness, and hardness rated <3.7. ANOVA revealed texture and flavor attributes of this 30 percent Splenda/ 70 percent isomalt cupcake did not differ from the control (p>0.05). Calorie reduction was 30 percent.