Polydextrose as a sugar replacement in pound cake production: impact on water activity, colour, texture and consumer acceptability

Nutritionists have highlighted the need to minimize the consumption of sugar to safeguard health. Polydextrose (PDX) is a food additive that is regarded as soluble fiber 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 polydextrose). 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 > 0.05). 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 panelists. The overall impression (acceptability) values from 6.4 ± 1.3 to 7.2 ± 1.0. The most preferred by panelist 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, addition of PDX as a partial replacement of sugar may be considered for use in confectionery products.