Valencia García, Francia ElenaMillán Cardona, Leonidas de JesúsEstepa Estepa, Carlos MarioBotero Torres, Sebastián2012-07-052012-07-0520081794-4449http://hdl.handle.net/10567/491Introduction. The substitution of sucrose has been increased in recent years, redesigning traditional products in order to optimize their nutritional value. Substituting a part of common sugar with polydextrose and stabilizers in cakes, allow the provision of sensorial characteristics similar to those from traditional cakes. Objective. In this research work, 50% of sucrose in the cake formula is substituted with polydextrose (P) and Carboximetylcellulose (CMC) in three different percentages, 0,1, 0,2 and0,3%. Comparing the sensorial effects of these cakes when compared with a witness sample (0% of CMC and P). Materials and methods. A witness formula (0% of CMC and P) and three formulas in which 50% of sugar was substituted with P (80MG) were made. For every formula we added CMC at 0,1, 0,2 and 0,3%. The mixtures were poured in 7x3 cm aluminium molds, obtaining 40 samples for every formula. Later, they were left at room temperature in molds until they got cold. Then, they were covered in cellophane paper until the sensory analysis was made. Results. The statistic model did not report a significant difference (p>0,5) between cake number one (witness) and cake number two (0,1% CMC and P) concerning its taste and smoothness. Color did present a significant difference (p<0,05) between the witness cake and the others. The attribute odor did not register a significant difference. Conclusion. According to these results, a 50% substitution of sugar is recommended with 0,1% CMC+P, in order to develop a new product.esTortaArticle