Effect of Honey Powder Substitution on Cake Quality

Recently, with the discussion of the adverse effects of sugar on health, a high number of food materials have been used as a sugar substitute. One of these is honey, which was also used as a sweetener in the past. In this study, the use of powdered form of honey instead of sugar in cakes was investigated. Firstly, honey and maltodextrin as a carrier (60–40% w/w) was dried by a spray-dryer unit. After this process, the obtained honey powder was used as a replacement of sugar in different levels (25, 50, 75 and 100%) for the production of cakes. In order to determine the effects of honey powder on some physical, chemical and sensory properties of cakes were analyzed. L* and b* values of the cake samples decreased while a* values increased when sugar was replaced by honey powder. In terms of chemical properties, ash and moisture contents increased with increasing amount of honey powder. Also, crude protein and crude fat values of cake were not affected by the honey powder addition. (P > 0,05). The best combination in terms of sensory characteristics was 50% sugar and 50% honey powder. In conclusion, it was determined that can be used a raw material in cake production due to its chemical and nutritional and properties