Intense sweeteners and polyols have been sucessfully used to replace sugar to obtain low calories food products.This study was conducted to evaluate consumer acceptance of Thai Hom Mali brown rice butter cakes using intense sweeteners and polyol to replace sugar in formulation.Five low calories butter cakes were prepared from 4 intense sweeteners (acesulfame K,sucralose,aspartame and neotame) and a polyol (erythitol).A Thai Hom Mali brown rice butter cake with sucrose served as the cnntrol.