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High Fructose Corn Syrup Replacement for Sucrose in Shortened Cakes
Author(s) -
McCULLOUGH M. A. P.,
JOHNSON J. M.,
PHILLIPS J. A.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11181.x
Subject(s) - sucrose , food science , high fructose corn syrup , taste , fructose , chemistry , sugar , corn syrup
Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose to study the quality of cakes prepared with HFCS. Objective measurements showed that cakes prepared with HFCS were lower in volume, darker in crust and crumb color and no different in moisture content when compared with sucrose cakes. The taste panel found the sensory evaluation of the HFCS more moist and no different in crumb color. The 75% HFCS cakes were rated sweeter than the sucrose or the 50% HFCS. The sucrose cake was rated highest for overall acceptability but the sensory differences were slight.