THESIS

al. (2006) reported that when glucose was used as the reference (GI of glucose: 100),
the GI rank of monosaccharide from high to low was maltose (105.0 ± 5.7) > white
sucrose (83.8 ± 12.1)> honey (73.5 ± 13.3) > lactose (46.0 ± 8.0) > fructose (23.0 ±
4.6).
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Englyst et al. (1999) reported that the rate of digestion of the food
was an important determinant of glycemic response. In addition, the nature of the
starch, particle size and presence of fiber, fat and proteins were all found to result in
difference in the glycemic
response (Krezowski et al.1986 and Slavin et al. 1997).
Jenkins et al. (2002) revealed that the glycemic indices of cake
products vary continuously from about 66 to over 104. Angel food cake and cub cake
show a high GI (95 and 104%). Banana cake, butter cake, sponge cake and cupcake,
strawberry-iced
give a medium GI (66 to 77%). The GI values of the both tested cake
samples were based
on white bread, where it is set to equal 100 of hydrolysis index.
In summerised, high fructose corn syrup (HFCS-55% fructose) was
used to replace 0, 20, 40, 60, 80 or 100% for the sucrose in butter cake to reduced
glycemic index and improved the moistness of the cake. The sucrose replacement was
done in a combination of the foam part of the cake. Replacement of HFCS up to 60%
of total sucrose had no significant affects on physiochemical properties and sensory
evaluation of the butter cakes. Replacement of 60% sucrose with HFCS produced
produce cakes that were softer and slightly lower glycemic index value than the
control cakes (100%
sucrose) which had highest score on overall liking from panelist.
Thus,
the formulation with 60% HFCS replacement for sucrose was selected for the
next
experiment.