@article{SUN2025, 
author = {Yahui SUN and Cui GUO and Jinyang ZHANG and Siyuan LIU and Lijuan WANG},
title = {Effect of D-Tagatose on Characteristics of Batter and Sponge Cake},
year = {2025},
journal = {Food Science},
volume = {46},
number = {4},
pages = {60-67},
keywords = {tagatose, sponge cake, batter properties, baking quality, sensory evaluation},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20240805-032},
doi = {10.7506/spkx1002-6630-20240805-032},
abstract = {The effect of using tagatose as a substitute for sucrose in sponge cake on the microstructure and viscosity properties of batter and the texture, color and sensory quality of sponge cake was studied by optical microscopy, a rotary rheometer, a texture analyzer and a color difference meter. The results showed that the relative density of batter gradually increased (P < 0.05), and the viscosity gradually decreased (P < 0.05); the hardness of cake gradually increased (P < 0.05) with increasing level of tagatose replacement. Compared with the control group, 50% tagatose substitution resulted in no significant change in the foaming capacity or foam stability of whole liquid egg or the specific volume or elasticity of sponge cake (P > 0.05). In addition, with increasing level of tagatose replacement, the brightness of cake crust and crumb decreased, and the redness and yellowness increased (P < 0.05), indicating increased extent of Maillard reaction. In terms of sensory properties, the addition of tagatose did not significantly (P > 0.05) reduce the acceptability of sponge cake. Considering batter properties and baking quality, the replacement level of tagatose should not exceed 50%.}
}