Comparison of aspartame- and fructose-sweetened layer cakes: importance of panels of users for evaluation of alternative sweeteners

Extract: Panelists with and without known carbohydrate metabolic diseases evaluated layer cakes sweetened with aspartame, alone or combined with low levels of fructose, for texture and flavor. 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, but texture evaluations did not differ.(author)