THESIS

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