Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu)
Bahulu, the traditional Malaysian sponge cake, is one of the most popular local desserts. During extended storage, the cake typically experiences undesirable physical changes such as dry and crumbly texture. Polyols are widely used in bakery products due to their effectiveness as humectants while re...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hibiscus Publisher
2024
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/117205/ http://psasir.upm.edu.my/id/eprint/117205/1/117205.pdf |
| _version_ | 1848867189202878464 |
|---|---|
| author | Mustapha, Nor Afizah Mahmud @ Ab Rashid, Nor Khaizura Zainal Abedin, Nur Hanani Wan Ibadullah, Wan Zunairah Mohamad Nayan, Nurain Wahida |
| author_facet | Mustapha, Nor Afizah Mahmud @ Ab Rashid, Nor Khaizura Zainal Abedin, Nur Hanani Wan Ibadullah, Wan Zunairah Mohamad Nayan, Nurain Wahida |
| author_sort | Mustapha, Nor Afizah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Bahulu, the traditional Malaysian sponge cake, is one of the most popular local desserts. During extended storage, the cake typically experiences undesirable physical changes such as dry and crumbly texture. Polyols are widely used in bakery products due to their effectiveness as humectants while reducing overall calorie content. This study investigated the effects of partial replacement of sucrose with different levels of sorbitol; 4, 8, 12 % (w/w) on the bahulu batter and the final product's properties. The batter's specific gravity decreased with sorbitol, implying a better retention of air cells during the whipping process.cIn contrast, the viscosity of the batter decreased with the addition of sorbitol. The weight loss and water activity decreased, while the moisture content increased with sorbitol level, which is due to the higher ability of the polyol to bind water, resulting in a moister cake with a higher bound water content. The cake volume decreased, while the density increased with increasing sorbitol concentration. The polyol resulted in bahulu with a lighter crust color. The partially replaced sugar with sorbitol resulted in bahulu with a less crumbly texture and improved microbial stability. |
| first_indexed | 2025-11-15T14:32:32Z |
| format | Article |
| id | upm-117205 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:32:32Z |
| publishDate | 2024 |
| publisher | Hibiscus Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1172052025-05-20T02:03:40Z http://psasir.upm.edu.my/id/eprint/117205/ Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu) Mustapha, Nor Afizah Mahmud @ Ab Rashid, Nor Khaizura Zainal Abedin, Nur Hanani Wan Ibadullah, Wan Zunairah Mohamad Nayan, Nurain Wahida Bahulu, the traditional Malaysian sponge cake, is one of the most popular local desserts. During extended storage, the cake typically experiences undesirable physical changes such as dry and crumbly texture. Polyols are widely used in bakery products due to their effectiveness as humectants while reducing overall calorie content. This study investigated the effects of partial replacement of sucrose with different levels of sorbitol; 4, 8, 12 % (w/w) on the bahulu batter and the final product's properties. The batter's specific gravity decreased with sorbitol, implying a better retention of air cells during the whipping process.cIn contrast, the viscosity of the batter decreased with the addition of sorbitol. The weight loss and water activity decreased, while the moisture content increased with sorbitol level, which is due to the higher ability of the polyol to bind water, resulting in a moister cake with a higher bound water content. The cake volume decreased, while the density increased with increasing sorbitol concentration. The polyol resulted in bahulu with a lighter crust color. The partially replaced sugar with sorbitol resulted in bahulu with a less crumbly texture and improved microbial stability. Hibiscus Publisher 2024-07-31 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/117205/1/117205.pdf Mustapha, Nor Afizah and Mahmud @ Ab Rashid, Nor Khaizura and Zainal Abedin, Nur Hanani and Wan Ibadullah, Wan Zunairah and Mohamad Nayan, Nurain Wahida (2024) Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu). Journal of Biochemistry, Microbiology and Biotechnology, 12 (1). pp. 107-109. ISSN 2289-5779 https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/970 |
| spellingShingle | Mustapha, Nor Afizah Mahmud @ Ab Rashid, Nor Khaizura Zainal Abedin, Nur Hanani Wan Ibadullah, Wan Zunairah Mohamad Nayan, Nurain Wahida Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu) |
| title | Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu) |
| title_full | Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu) |
| title_fullStr | Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu) |
| title_full_unstemmed | Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu) |
| title_short | Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu) |
| title_sort | effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional malaysian sponge cake (bahulu) |
| url | http://psasir.upm.edu.my/id/eprint/117205/ http://psasir.upm.edu.my/id/eprint/117205/ http://psasir.upm.edu.my/id/eprint/117205/1/117205.pdf |