THESIS

126
The different effect of HFCS on butter cake hardness could
be
explained by the higher water content in HFCS than sucrose. Thus, the acceptable
cake texture could be obtained from batters with high or low viscosity, although water
was kept constant for all formulations. Furthermore, the firmest cake (Table 20)
resulted
in the least aerated (highest specific gravity as revealed in Table 19).
Table 19 Mean values for specific gravity an d color value of batter and baked cakes
HFCS-55
prepared wi th high fru ctose corn syrup ( HFC S-55) replacement for sucrose.
replacement Foam
(%) ( g/ml)
0 0.34 a
20 0.31 a
40 0.30 a
100 0.23 c
60 0.27 b
80 0.25 bc
Specific gravity Baked cake color
Batter
Crust C rumb
( g/ml) L* a* b* L* a* b*
0.96 a
62.00 a 13.75 c
32.10 c 79.16 a
2.28 c 30.72 d
0.94 ab
0.93 b
0.67 e
0.86 c
0.78 d
46.51 b 15.36 b
32.45 b 77.43 ab 6.70 b 34.87 c
44.76 b 15.67 ab 34.23 b 73.14 b
6.75 b 35.21 c
6 a 37.65 b
41.07 c 17.73 a
38.28 a 71.42 c
7.67 a 38.82 a
44.67 b 15.83 ab 36.11 b 72.78 bc 6.78 b 37.32 b
43.98 b 15.91 ab 36.65 b 71.46 c
7.6
a, b, c… Means within the same column with different letters are significantly different
(P< 0.05) by Ducan’s Ducan’s New Multiple Range Test (DMRT).