date:Jul 10, 2012
Replacing sugar with stevioside, a form of steviol glycosides (stevia), can produce similar quality when liquid sorbitol, xathan and polysorbate-60 (PS-60) are added to the mix. The nutritional properties of the cake can be further boosted by adding debittered fenugreek seed powder (DKSH).
The findings from G.Manishaet al.were published in the Food Hydrocolloids journal.
Impact of sugar loss
Sugar helps the incorporation of air cells and provides strong grain structure, flavour and texture.