Dental caries: Possible sugar substitutes for sucrose†

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Abstract
This study investigated the use of sucrose, fructose, glucose, high fructose corn syrup (HFCS)§, and equal weights of fructose and glucose in cakes containing fat and prepared by the solution method of mixing. Cakes prepared with glucose scored lowest in all sensory attributes. According to objective measurements of product quality, cakes made with monosaccharides were smaller, more easily broken and more moist than the cakes made with sucrose. When compared to other cakes, those which contained fructose were darkest in color as indicated by Hunter Color Difference Meter L or lightness values. As measured by aL or greeness values, fructose cakes were also the most green. These color differences suggest that increased browning reactions occurred during baking in cakes prepared from fructose. The composite methods used for evaluation of cakes prepared with sucrose, fructose, high fructose corn syrup, and fructose/glucose were sufficiently high so that these products were all considered acceptable whereas cakes made with glucose were considered unacceptable.