THESIS

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There was no difference in the sensory scores for crumb color
among 20 to 80% HFCS (P≥ 0.05). The crumb color scores of 100% HFCS replace
were lower than the other treatments (P≤0.05). The result indicated that the crumb
color of 100 % HFCS was yellowish more than those of the other butter cakes.
Panelist
scores for crumb color agreed with b* values measured by the color
spectrophotometer, which indicated that HFCS yielded a brown yellow crumb color.
2)
Texture scores
Texture is an important characteristic in consumer’s perception
of food and purchasing decisions. Meilgaard et al. (1991a) defines texture as the
“sensory manifestation for the structure of products in terms of their tactile feel
properties measured by the tactile nerves in the surface of the skin of the hand, lips, or
tongue (oiliness, tenderness and moistness)”. Because the surface of the skin, lips,
tongue are more sensitive than other parts of the body, they can detect smaller force,
particle size, thermal and chemical differences. Moreover, studies and surveys have
shown that certain
textures are universally preferred over others (crispy, crunchy and
tender.) while others are disliked (tough, soggy and crumbly) (Bennion, 1995a).
a)
Moistness score
Panelists’ defined moistness (Appendix E) as the amount of
wetness perceived within the mouth. The moistness evaluated by panelists among all
samples was significant difference (P≤0.05). The results agreed with percentage
moisture analysis, which shown the highest moisture content in the 100% HFCS
butter cake (Table 22). Panelists assigned the highest moistness score (6.66%) to
100% HFCS butter cake but not significantly different (P≥0.05) from the 60 and 80%
HFCS replacement for sucrose (6.13 and 6.40, respectively). Butter cake with 100%
sucrose had the lowest moistness score (4.93) on the hedonic scale. Subjective
moistness scores correlated with the objective percent moisture values (Table 22):
decreasing trend in moistness was generally observed. Moreover, perceived moistness