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Yu-Na Song and Jung-Ah Han*Department of Foodservice Management and Nutrition, Sangmyung UniversityAbstract Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and theeffects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity ofthe batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. Thehardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observedin the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakesand decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storagedays at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbialgrowth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.Keywords: chiffon cake, sorbitol, hardness, mold, total microbial count

Effect of Sorbitol on the Physicochemical and Microbial Characteristics of Chiffon Cake