THESIS

sucrose or maltose are reducing sucroses which can further participate in the
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caramelisation and the maillard reaction when amino-acid are present (Many, 1998).
Both reactions produce brown polymers, which contribute to the surface coloration of
cakes. Thus, the crusts of 100% HFCS cakes were darker, redder and yellowness than
the other cakes (Figure 29).
Crumbs color; a*-value and b* values from the cake crumbs
indicated that both the red and yellow color was significant (P≤0.05) increased
obviously due to different amounts of HFCS. The HFCS addition (20, 40, 60, 80 and
80%) increase the internal a* and b* value as compared to the control (Table 20). In
additional, when the
level of HFCS increased, the L*-value decreased gradually, a*
and
b* values increased, indicating a darker, redder and yellowness crumb obtained
from 100% HFCS cake (Figure 29). The stable crust color of the cakes supports the
work of Mc-Cullogh (1985) and Jonna et al. (1990) that the increased browning of
cakes prepared with HFCS
replacement for sucrose may be control with the addition
of cream of tartar.
3) Volume and symmetry shape
Volume and symmetry shape, as can be seen in Table 20 and
Figure 29, the effect of HFCS on volume of butter cakes was significantly different
(P≤0.05). The HFCS cakes were decreased in volumes compared to the 100% sucrose
ones (control). Sucrose cake had the highest volume (1880.66 cm 3 ) with significant
difference (P