THESIS

2 An application of resistant starch type III in low glycemic butter cake
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Butter cake is a food well liked by consumers all over the world. However,
due to it is high caloric content and defined as high glycemic food, over-consumption
may contribute to obesity and led to high risk of health problem. A previous study
showed that sucrose-rich diets resulted in a steady state of hyperglycemia and
incidence
of type 2-diabetes (Lombardo et al. 1996). In order to produce low
glycemic butter cakes, the effect of using RS III as flour replacement and
high
fructose corn syrup (HFCS-55) with sucrose substituted on the physiochemical
properties, in vitro starch digestibility, and sensory evaluation of the resultant cakes
were study.
2.1 Effect of HFCS-55 with sucrose substituted on butter cake quality
High fructose corn syrup (HFCS-55% fructose) was used to replace 0,
20,
40, 60, 80 or 100% of the sucrose in butter cake to reduced glycemic index and
improved the
moistness of the butter cake. The sucrose replacement was done in a
combination of the foam part of the cake. Replacement of up to 60 to 80% of total
sucrose had no significant effect on physiochemical properties and sensory evaluation
of the butter cakes. The following sections summarize the results.
2.1.1 Physical properties of HFCS replace of the sucrose in butter cake
The
results of physical analysis of HFCS-55 replaced of the
sucrose in butter cake are shown in Table 19, 20 and Figure 29. Replacement with
HFCS of 40, 60, 80 or 100% for sucrose resulted in foams with lower specific
gravities,
decreased foam beating time, and cakes with lower volume, browner crusts,
yellower crumb and firmer texture when
replaced up to 80% as indicated in the
following sections.