THESIS

2.1.2
Sensory evaluation of HFCS replace of the sucrose in butter cake
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According to Bennion (1995a), the food choices that consumers
make are influenced by many factors such as income, culture, religion, and health
concerns. Yet for most people, most importantly, foods must be palatable, if they are
to be eaten. Palatability of foods was determined by different sensory sensations, such
as odor, color, taste, and mouth feel. Foods prepared comprise various flavor profiles,
partly because individuals vary in their ability to intensify and experience flavor.
However, sensitivity to pleasurable encounters with food can be heightened as more
about food characteristics is learned. The perceived sensory attributes of foods consist
of color appearance, texture (moistness and tenderness), flavor (taste and aroma) and
total acceptance (McWilliams, 1993). Panelists in this study generated attributes that
fell into the four categories described above. During testing, the sensory panel kept
into consideration that high-quality cakes should
have a high volume, a moist and
tender texture that is not too soggy, sticky or crumbly, and a moderately sweet flavor.
The following sections summarize
the results.
1)
Color
Crust color scores were not significantly different (P≥0.05) for 0,
20, 40, 60 and 80% HFCS replacement, which was 6.66, 7.26, 6.60, 6.13 and 6.00,
respectively. Whereas the crust color scores for 100% HFCS were lowest (4.60) with
significant difference (P≤0.05) from the other treatments. Butter cakes containing
only sucrose had yellowish golden crusts, while HFCS cakes had yellow brown
crusts. Panelists’ scores agreed wit Hunter L*, a* and b* values, which indicated that
the crust of butter cakes became more yellow as HFCS content increased and sucrose
content decreased (Table 21). Excessive exterior browning in HFCS-containing cakes
has been attributed to caramelization (Lin and Lin, 2001). HFCS is high solubility
allowed it to decompose and brown rapidly. Sucrose, on the other hand,
does not have
reducing
ability because its reducing groups (glucose’s aldehyde carbon and
fructose’s keto carbon)
are tied up (Penfield and Campbell, 1990g).