Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake

@inproceedings{Mehrabi2017EffectOG,
  title={Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake},
  author={Shima Mehrabi and Mohammadreza Koushki and Majid Azizi},
  year={2017}
}
The present study aimed to investigate the possibility of replacing sugar with different concentrations of natural sweetener (grape syrup) in making low-calorie cakes. For this purpose, different types of cakes with 0%, 50%, 75% and 100% grape syrup were cooked. Then, the chemical and sensory properties of cakes such as moisture content and water activity, PH, protein, sugar and fat content as well as acid-insoluble ash, sensory evolution, and color were studied. Results indicated that an… CONTINUE READING

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