THESIS

Table 21 Mean
sensory scores of butter cakes prepared with
high fructose corn
HFCS-55
replacement
(%)
syrup
(HFCS-55) replacement for
sucrose
a *
0 6.66
20 7.26 a
40 6.60 a
60 6.13 a
80 6.00 a
100 4.60 b
Sensory scores
Color Texture
Overall
Crust Crumb Moistness Tenderness Sweetness liking
5.60 b
6.33 a
6.26 a
6.66 a
6.53 a
5.13 b
4.93 c
5.73 b
5.86 b
6.43 ab
6.40 ab
6.66 a
5.20 b
5.46 b
5.66 b
7.60 a
7.13 ab
6.73 ab
5.80 b
6.03 ab
6.23 ab
7.36 a
6.16 ab
6.10 ab
5.86 bc
5.89 bc
6.00 b
7.53 a
6.93 ab
5.26 c
a, b, c… Means within the same column with different letters are significantly different
(P< 0.05) by Ducan’s New Multiple Range Test (DMRT). Hedonic scale of 1=
dislike extremely,
5 = neither like nor dislike, 9 = like extremely.
3) Sweetness scores
131
Butter cakes with 40 to 60% HFCS replacement for sucrose had the
highest mean sweetness scores (6.23 and 7.36, respectively). The sweetness score of
100% sucrose butter cake (5.80) was significantly (P