Impact of isomalt-sucralose and FOS-sucralose concentrations on the sensory and rheological attributes of reduced-sugar sorghum-enriched chhana cakes

The objective of the present investigation was to develop a technology for manufacture of a reduced sugar chhana cake incorporating sorghum (RSCC). Sorghum incorporated chhana cake (SCC) was prepared using sorghum flour added @ 25.31% (w/w of chhana) in place of wheat flour. Sugar was added @ 40% w/w of chhana. Selection of most suitable pre-treatment for sorghum was carried out amongst four different pre-treatments viz. untreated sorghum flour, malted sorghum flour, roasted sorghum flour and malted-roasted sorghum flour. Untreated sorghum flour was most suitable for sorghum incorporated chhana cake production. In preparing RSCC without affecting the acceptability of the cake, the optimum level of replacement of sugar with sugar replacers viz. FOS-sucralose and Isomalt-sucralose was assessed employing Response Surface Method. The suggested solution was 26.990% replacement of sugar with FOS-sucralose and 30.118% replacement of sugar with Isomalt-sucralose and the desirability of the model were found to be 0.907. The proximate composition of the chhana cake prepared from optimised formulation was moisture 26.3%, protein         14.5%, fat 18.90%, total carbohydrate 39.30% and ash 1.85%. The protein content of RSCC was 2.9 times higher than commercial available cakes and it had 57.1% lower added sugar content compared to product formulation without sugar replacer.