The technology of curd cake with sucralose: a infrared spectroscopy analysis

The article presents the results of developing technology for production curd cake using a low-calorie sweetener sucralose. implementation this direction in form partial replacement sugar formulation effective sweeteners sucralose is proposed. As prototype, sugar-based recipe was used, which (at level 50%) with sucrose carried out. Sucralose formulated as commercial TM Splenda, contains maltodextrin and All samples, including control on sugar, were subjected to organoleptic evaluation, showed absence extraneous flavors all samples their similarity terms sweetness compared control. IR spectra sweetener, well cakes 50% 100% substitution obtained analyzed. analysis presence identical characteristic bands cakes, suggests that Splenda does not undergo thermal degradation when baking cake. However, literature indicates danger formation toxic gaseous substances are during treatment products