Abstract:A low-sugar persimmon cake was developed to enrich the persimmon products and improve the utilization of resources. With ‘Mopan’ persimmon as the main raw material， fuzzy mathematical sensory evaluation was employed to optimize the formula of persimmon cake. Furthermore， the color difference and texture properties of the persimmon cake produced with the optimal formula were measured， and the correlations between them and sensory quality were analyzed. The results showed that the optimal formula was composed of compound gel 5 g， compound sweetener 10 g， and citric acid 1.00 g. The persimmon cake produced with this formula had a uniform orange color， a strong persimmon aroma， a suitable sour-sweet taste， fine texture， and high elasticity. The prepared persimmon cake showed the hardness of（285.56±5.32） N， adhesion of（8.03±0.75） N·mm， elasticity of （1.86±0.22） mm， cohesiveness of 0.45±0.06， adhesiveness of（128.50±9.63） N，and chewiness of （235.16±6.53） mJ， all of which were in the texture ranges with high acceptability of consumers. The color difference values of the persimmon cake were close to those of the raw material， and thus the product gained preference of consumers. The color difference values of persimmon cake reflected the apparent color and provided support for characterizing the product. The texture properties of persimmon cake influenced the texture and taste of persimmon cake， serving as effective tools to evaluate the product quality.