THESIS

and objective percent moisture generally increased as the level of HFCS increased.
Thus, the HFCS is hydrophillic properties enhanced moisture retention in cakes.
b) Tenderness score
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Tenderness was described as the amount of chewing
resistance. Significant differences (P≤0.05) for tenderness were found among the six
treatments (Table 22). Mean tenderness scores from panels evaluation was
significantly different (P≤0.05) between HFCS butter cake treatments. Regarding
crumb tenderness, 60 and 80% HFCS butter cakes were tendered than 0, 20, 40 and
100% HFCS butter cakes. The tenderness scores were 5.20, 5.46, 5.66, 6.60, 7.13 and
6.73 for 0, 20, 40, 60, 80 and 100% HFCS butter cakes, respectively. The highest
score of 40/60% of sucrose-HFCS in butter cake because of HFCS had high
humectancy that related to the moisture content of the cakes. Thus, adding an
optimum ratio of sucroses and HFCS to a butter cake product would induce
tenderness (Philip and Carole, 1982). These results support the work of Joanna (1990)
who reported that at the levels of 0 and 50% HFCS replacement for sucrose, fewer
differences were observed between cakes made with cake flour and with all-purpose
flour.
However, when the level of HFCS replacement was increased to 75 and 100%,
the
use of cake flour produced a cake that was more tender than that prepared with all
purpose
flour.