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Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil
Author(s) -
Murano P. S.,
Johnson J. M.
Publication year - 1998
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.1365-2621.1998.tb15861.x
Subject(s) - high fructose corn syrup , sweetness , volume (thermodynamics) , chemistry , corn syrup , food science , glucose syrup , aftertaste , sucrose , fructose , sugar , taste , thermodynamics , physics
The effects of high fructose corn syrup (HFCS) and corn oil (CO) on volume and deformation and effects of mono‐ and diglyceride (MDG) and sucrose ester (SE) emulsifiers on volume and sensory properties of yellow cakes were studied. 50% HFCS gave the greatest volume; 100% HFCS decreased volume; CO increased volume. Deformation was greatest in 50% HFCS cakes with 50% or 100% CO. Simultaneous optimization of volume and deformation was predicted at 35% HFCS and 67% CO levels. HFCS affected tenderness and aftertaste but not sweetness in cakes formulated with 100% CO. SE emulsified cakes were sweeter than unemulsified or MDG emulsified 100% CO cakes when formulated with 50% and 100% HFCS.