THESIS
THESIS
THESIS
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1.4.2 Production yield, color value, water activity and moisture content<br />
Production yield, color value, water activity and moisture content<br />
were examined as described in the previous experiment 1.2.4) and 1.2.5).<br />
1.4.3 Resistant starch content, starch hydrolysis and glycemic index<br />
Resistant starch content, starch hydrolysis and glycemic index<br />
were examined as described in the above experiment 1.2.8) and 1.2.9).<br />
2. An application of RS III and HFCS as low glycemic butter cake product<br />
2.1 Preparation of butter cake with HFCS as replacement for sucrose.<br />
High fructose corn syrup (HFCS) (55% fructose) was used to replace 0,<br />
20, 40, 60, 80 or 100% of the sugar in butter cakes in order to reduced glycemic index<br />
and improve the moistness of the cake. The sugar replacement was done in a<br />
combination of the foam part of the cake formula. Butter cake formulation system<br />
(100% component) was set at 33.01% cake flour, 1.34% corn flour, 0.21% baking<br />
powder, 13.40% eggs, 26.80% sugar, 0.10% salt, and 25.13% butter (Pongjanta et al.<br />
2002). First, the butter was beaten on level 6 (medium speed) with the paddle<br />
attachment in a Kitchen Aid® stand mixer for 5 min and than combined with sifted<br />
cake flour, corn flour, salt, and baking powder. Second, the whole eggs were whipped<br />
until they formed soft peaks. The sucrose and fructose were added in the whole egg<br />
bowl and whipped to form firm, moist peaks. The whipped whole eggs were<br />
determined the specific gravity of each cake foam. Next, the batter were poured into<br />
the foam part and well mixed with an eggbeater until all of the foam parts were<br />
incorporated into the batter. The batter was then placed into a greased 9 × 5″ loaf pan<br />
and baked for 40-50 minutes in a 350°F Hotpoint electric oven. The cakes were<br />
allowed to cool for 3 hr and were packed in low-density polyethylene packages at<br />
room temperature 3-8 hr prior to physiochemical quality analysis and sensory<br />
evaluation.<br />
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