Hess D A, Setser C S
J Am Diet Assoc. 1986 Jul;86(7):919-23.
Panelists with and without known carbohydrate metabolic diseases evaluated layer cakes sweetened with aspartame, alone or in combination with low levels of fructose, for texture and flavor. Panelists used a 5-point, descriptive rating scale to evaluate flavor and texture of lemon, orange, spice, and chocolate layer cakes baked in conventional and microwave ovens. Panelists judged that aspartame alone was not suitable in layer cakes. In general, healthy panelists evaluated the cakes as sweeter, crust bitterness as greater, and overall eating quality as higher than the panel members with carbohydrate metabolic disorders. Panelists did not differ in their evaluation of textural qualities.
有和没有已知碳水化合物代谢疾病的小组成员评估了用阿斯巴甜单独或与低水平果糖混合甜味的千层蛋糕的质地和风味。小组成员使用5分制描述性评分量表来评估在传统烤箱和微波炉中烘焙的柠檬、橙子、香料和巧克力千层蛋糕的风味和质地。小组成员认为仅用阿斯巴甜不适用于千层蛋糕。总体而言，健康的小组成员认为这些蛋糕更甜、外皮苦味更重，并且总体食用质量高于患有碳水化合物代谢紊乱的小组成员。小组成员在对质地品质的评估上没有差异。
