THESIS

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In the dietetic cake mix of Corliss et al. (1999), crystalline fructose
is combined with baking powder having glucono-delta lactone as the acidic
component
and emulsifiers such as propylene glycol monostearate and lactated
monoglycerides to obtain a product which has an acceptably sweet taste upon baking.
In addition , high fructose corn syrup is used to replace the expensive crystalline
fructose which is utilized
in bakery products (Joanna, 1990).
4) Overall liking scores
The mean overall liking scores of 0, 20, 40, 60, 80 and 100%
HFCS replacement for sucrose were 5.86, 5.89, 6.00, 7.53, 6.93 and 5.26,
respectively. No difference (P≥0.05) was found among 60 and 80% HFCS butter
cakes in the overall liking scores. The 60% HFCS had highest in total acceptance
score, which was moderately like (7.53) by panelist. As can be seen from the results
of physical analysis and descriptive liking score, this may be due to the crust and
crumb color, where the tenderness and sweetness of 60% HFCS butter cake was
higher than the other treatments. However, the overall liking scores of 100% HFCS
was lowest but not significantly different ( P≥0.05) from the 0 and 20% HFCS butter
cakes. In summarize, the sensory evaluation results showed significant HFCS effect
was observed for crust and crumb color, moistness, tenderness, sweetness and overall
linking of the butter cakes. Replacement of 60 % sucrose with HFCS did not affect
greatly the sensory
characteristics studied.
2.1.3 Chemical composition of HFCS replace of sucrose in butter cake
Butter cake is a complex fat and water emulsion system containing
flour, sucrose, fat, eggs and baking
powder. A proper combination of the ingredients
can give a high quality product with desirable flavour, texture and nutritional
values.The results of chemical analysis for butter cakes prepared with high fructose
corn syrup (HFCS)
replacement of sucrose are show in Table 22. The following
sections summarize the results.