THE EFFECTS OF TREHALOSE SUBSTITUTION ON THE CHARACTERISTICS OF SPONGE CAKES AND COOKIES

Abstract

Cookies and sponge cakes serve as representative examples of popular dry and moist cakes, widely chosen by various consumer groups. The properties of cookies, such as crispness, color, expansion, and moisture, exhibit variations when low-energy sugars are replaced. Meanwhile, maintaining the volume, moisture, softness, and color of sponge cakes over a 3-day storage period is noteworthy. The aim of this study is to evaluate the effects of replacing saccharose with trehalose at ratios of 0%, 25%, 50%, 75%, and 100% in the cake formulation. The characteristic attributes of cookies and sponge cakes, including color, moisture, hardness, crispness, diameter-to-thickness ratio, and volume for cookies, as well as moisture, color, hardness, elasticity, and volume for sponge cakes, were determined. The results indicate that substituting saccharose with trehalose at less than 50% improves hardness and crispness for cookies and less than 25% improves hardness, elasticity, and volume for sponge cakes after 3 days of storage period. In the case of cookies, a higher substitution ratio exerts a greater influence on the diameter-to-thickness ratio. Both types of cakes display lighter colors as the substitution ratio increases. The alterations in moisture are associated with the structural characteristics of the two cake types. Consequently, it can be concluded that the effects of replacing trehalose in moist and dry cakes differ. The significant improvement in the characteristic properties of the cakes is achieved by substituting 50% trehalose for cookies and 25% trehalose for sponge cakes.