THESIS
THESIS
THESIS
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1) Moisture content<br />
133<br />
The moisture content (the quantitative determination of total water<br />
content) of a food is one indication of a food’s stability and quality (Pomeranz and<br />
Meloan, 1994). Moistness is a favorable sensory attribute in baked products because it<br />
is synonymous with a soft, tender product. However, too much moisture promotes<br />
microbial growth (Nonaka, 1997). HFCS, a hygroscopic sweetener, also acts as a<br />
humectant by drawing in moisture from the air into the cake. The moisture content<br />
was significantly different among the butter cake samples (P≤ 0.05). Moisture content<br />
of the cake samples were between 18.21 – 27.15%. As the HFCS addition level<br />
increased, the moisture content increased gradually. The cakes with HFCS were more<br />
hygroscopic because of the humectants nature of the syrup. In this study the cakes<br />
with 100% HFCS as a replacement for sucrose had the highest moisture content,<br />
which was 27.15%. The major difference between sucrose and HFCS-55 is their<br />
moisture content (5% versus 23%, respectively) (Hanover<br />
and White, 1993). The high<br />
moisture content in the cake samples<br />
were contributes to the moistness of the butter<br />
cakes (Table 21). This<br />
is in agreement with other findings of Joanna et al. (1990).<br />
2) Protein, crude fat and ash content<br />
fat content (25.06 – 25.43%) was detected between the butter cake samples, which are<br />
in accordance with the equivalent butter level used in both formulations. Similarly,<br />
the incorporation of HFCS did not produce a noticeable change in the final protein<br />
content, which was 12.45 – 12.89%.<br />
This type of product was generally characterized<br />
by medium protein contents and, evidently, the actual level depends on the<br />
formulation employed. Butter cake formulated with HFCS show no difference<br />
((P≥0.05) in ash content (2.70-2.86 %) was detected between cakes, reflecting the low<br />
mineral level in this ingredient.<br />
As expected for protein, crude fat and ash content (expressed in<br />
wet base) were the same in both butter cakes (Table 21). No difference ((P≥0.05) in