Abstract
Experiments were carried out to find the most suitable ratio of ingredients for a low calorie Angel Cake, using maltitol syrup instead of sucrose.
Eight pairs of the sample of cake were prepared. These individual pairs consisted sucrose or maltitol syrup of different proportions, but equal in sweetness.The quality and taste of the samples were compared by using the sensory evaluation method.
As the result, most suitable combination of ingredients for the low calorie Angel Cake was as follows; egg white, wheat flour and maltitol syrup are proportionally 100, 50 and 130 by weight.
And it was estimated that the energy value of this low calorie cake was about 46 per cent of the ordinary angel cake which contains sucrose.
