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Polydextrose as a sugar replacement in pound cake production: impact on water activity, colour, texture, and consumer acceptability
Date
2026-06-15
Abstract
Nutritionists have highlighted the need to minimise the consumption of sugar to safeguard health. Polydextrose (PDX) is a food additive that is regarded as soluble fibre and appears to be promising when considering development of confectionery foods. In this study, the impact of incorporating PDX as a replacement of sugar in pound cake was investigated. Polydextrose was substituted at 20%, 40%, and 60% level to replace sugar in pound cake and compared to control (100% sugar with no PDX). Subsequently, the physicochemical properties such as moisture and water activity, colour, texture profile, and sensory properties were assessed.The moisture values ranged from 19.97±0.22% to 23.51±1.04%. The highest value was observed in supplemented cake (60% PDX) with value of 23.51±1.04%. No statistically significant difference exists in water activity of the cake containing 20%, 40%, and 60% PDX (p>.05). Colour and texture parameters were influenced by the addition of PDX in the pound cake. Sensory property was analysed on a 9-point hedonic scale by 25 panellists. The overall impression (acceptability) values from 6.4±1.3 to 7.2±1.0. The most preferred by panellist was pound cake containing 20% PDX. The implication of this is that 20% PDX can be possibly incorporated into cake productions as a partial replacement to refined sugar in confectionery industries. Overall, the addition of PDX as a partial replacement of sugar may be considered for use in confectionery product
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Publisher
Oxford Academic
Citation
International Journal of Food Science and Technology, 61(2), vvag124
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Funding Information
Sustainable Development Goals
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Attribution-NonCommercial-ShareAlike 4.0 International