Abstract:A texture analyzer，electronic tongue，electronic nose，and nuclear magnetic resonance（NMR）were employed to investigate the effects of addition of xanthan gum or konjac gum as the substitute of fat on the nutrient composition and the physicochemical and textural properties of cloud cake. The results showed that the addition of xanthan gum or konjac gum decreased the calorie and fat content and reduced the advanced glycation end products（P＜0.05）. The fat substitute（xanthan gum/konjac gum）groups showed better sensory characteristics than the low-fat group and comparable sensory characteristics to the high-fat group. The testing of electronic tongue showed that the addition of xanthan gum or konjac gum reduced the sourness（P＜0.05）but increased the astringency（P＜0.05）of the product. The testing of electronic nose indicated that the xanthan gum group outperformed the high-fat group，the low-fat group，and the konjac gum group in the total odor value. After storage，the products in the fat substitute groups showed slowly changed flavor. NMR results indicated that the strongly bound water in fat substitute groups had higher content than that in the high-fat group（P＜0.05）.Scanning electron microscopy showed that the products in the high-fat group and low-fat group were loose and porous，while those in the fat substitute groups had a fine and compact internal structure. The addition of fat substitutes reduced（P＜0.05）the hardness reduction caused by the decrease in fat content and kept the textural properties stable during storage. The results suggest that the addition of xanthan gum or konjac gum can significantly reduce the fat content and improve the texture and flavor of cloud cake，which has the potential for industrial application.