Typescript. / Digitized by Kansas Correctional Industries

Vita. / Digitized by Kansas Correctional Industries

Cakes were prepared with high fructose corn syrup as the total sweetening agent in a moisture adjusted formulation which allowed for the moisture content of the syrup. Three treatments were produced by adding glucose-delta-lactone and cream of tartar (high acid), cream of tartar (medium acid), or no addition (low acid). Cakes were baked and.immediately tested under controlled conditions. The pH and specific gravity were determined for cake batters. Baked cakes were evaluated for pH, standing height as an index to volume, moisture, deformation, crust color, and crust and crumb browning. Volume, color and browning were all significantly affected by pH adjustment. As acidity increased, cakes had less volume and a gummy, pudding-like texture. Color decreased and browning decreased at higher levels of acidity. Thus, it was concluded that increasing acidity decreased the over-development of color and browning, but altered the texture. The high fructose corn syrup sweetened cakes that were moderately acidified by the addition of cream of tartar alone were less brown but lighter in texture than the other treatments. / Master of Science

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Call number: LD2668 .T4 1963 S61 / Master of Science

The performance of a maltodextrin gel as a replacement (25, 50, 75, and 100%) for shortening along with high-fructose corn syrup-90 (HFCS-90), adjusted for sweetness in each treatment, were evaluated in a high-ratio white-layer cake formulation. Two controls were used to compare to fat-replaced cakes: control A (100% fat with 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS-90), which closely matched the sugar system of the fat-replaced cakes. Objective tests indicated that treatments D (50%), E (75%), and F (100%) had significantly higher (P<0.05) batter specific gravity values compared to both controls. Batter specific gravity, however, only significantly decreased (P<0.05) the volume of treatment F. Crust and crumb L and b values, indicated that control B produced a dark crust (P<0.05) with a light crumb (P<0.05), while treatment E produced a light crust (P<0.05) and treatment F a darker crumb (P<0.05). Treatment F produced a firm cake (P<0.05) with significantly (P<0.05) high percent moisture. Overall, no significant differences (Pâ⠰¥0.05) in water activity were found among treatments over time; in contrast, degree of staling significantly increased (P<0.05) over time for all treatments. Sensory results indicated that treatment F produced a significantly (P<0.05) moister, shorter, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that treatments E and F were significantly (P<0.05) tougher and less sweet, respectively, when compared to the other treatments. Results from physical and sensory tests indicated that the combination of a maltodextrin gel and HFCS-90, up to 75% shortening replacement, resulted in satisfactory cakes. / Master of Science

Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter. The crust color of the cakes was not significantly different, but the cakes prepared with cake flour were significantly lighter than those prepared with all-purpose flour. The sweetener used had a significant effect on the moistness and deformation of the baked cakes. Increased amounts of HFCS increased the moistness and decreased the deformation on tenderness of cakes. Cakes prepared with cake flour were significantly greater as measured by the index to volume. There were no flour x sweetener interaction in the objective data (p < .05). The taste panel rated the cakes prepared with 75 and 100% HFCS replacement for sucrose as more moist but less tender than 0 or 50% HFCS replacement. The crust color of cakes made with all purpose flour was rated darker. However, the crumb color of the cakes prepared with cake flour was rated lighter. The cakes prepared with 0, 75 and 100% HFCS replacement for sucrose and cake flour were significantly different in overall acceptability. The panel rated the cakes prepared with 0, 50, 75 and 100% HFCS replacement for sucrose with cake flour as the most acceptable. A satisfactory cake was made using 100% HFCS replacement for sucrose and cake flour. / M.S.

Cakes were formulated with high fructose corn syrup (HFCS) as a replacement (0, 50, and 100% based on weight) for sucrose, and corn oil as a total replacement for hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters (SE) or mono- and diglycerides (MDS). Nine different treatment variations were evaluated, which differed according to the level of HFCS (0, 50, and 100%) and the choice of emulsifier (none, MDG, and SE). Objective tests were performed on the cake batters, and both objective and sensory tests were applied to the baked cakes. Microscopic examination of the batter and cake supported the starch gelatinization observed by differential scanning calorimetry (DSC) and the differences in dispersion of the oil phase with and without emulsifiers. Response surface methodology (RSM) was employed to predict the levels of HFCS required with and without emulsifiers to produce cakes of relatively high volume, moistness, tenderness and low aftertaste. Cakes prepared with HFCS as a partial or complete replacement for sucrose had acceptable objective and sensory characteristics when sucrose esters were used as the emulsifier and corn oil was used as the lipid source. RSM analysis predicted that a high-volume, moist, tender, and low-aftertaste cake would result if prepared with 3 g SE emulsifier and HFCS at a level of 0 to 39%. In an SE emulsified cake having total replacement of sucrose by HFCS, RSM predicted a high-volume, moist, and tender cake but with increased aftertaste. However, aftertaste may not be perceptible with the addition of a suitable flavoring to the cake formula. / Ph. D.

Este trabalho teve por objetivo a utilização de xarope de milho na elaboração de cerveja super concentrada. Para atingir este propósito foram realizados ensaios em escala de 5 litros, testando três proporções quanto à relação de extrato de malte e de xarope de milho. Para seguir a legislação brasileira de acordo com o Decreto 6.871, de 2009, foram propostos para a realização dos experimentos as proporções de 70/30, 55/45 e 20/80 de malte:xarope de milho. Na proporção 20/80, definida pelo referido Decreto como cerveja de milho foram avaliadas diferentes variantes para obter diferentes concentrações alcoólicas, obtendo resultados inadequados. As fermentações foram conduzidas em regime descontínuo alimentado, com a adição do xarope por cargas, e foi utilizada uma levedura com alta eficiência fermentativa que tem demonstrado alta tolerância a concentrações de álcool, classificada como PPB - 01. Para comparar com os mostos experimentais, foram elaborados mostos padrões nas proporções 70/30 e 55/45. Em escala piloto foi elaborada uma prova de cerveja super concentrada, para as proporções 70/30 e 55/45, malte/milho. Foram avaliados os parâmetros cinéticos dos processos. As eficiências de formação de álcool e de consumo de extrato foram acima dos 90%, o que garantiu um bom processo fermentativo. As cervejas obtidas na escala piloto foram submetidas a análises sensoriais e comparadas com uma cerveja comercial, obtendo ótimos resultados. As duas proporções aprovadas proporcionaram economia de energia térmica e elétrica, quando comparadas com as cervejas padrões. Os resultados obtidos no projeto demonstraram que é possível a aplicação desta tecnologia, aumentando a produtividade utilizando os mesmos equipamentos e obtendo benefícios energéticos, econômicos e meio ambientais. / The aim of this project was the use of corn syrup to develop super concentrated beer. Accomplishing this purpose was made initially two repeat experiments on a scale of 5 liters and testing three variants as regards the relationship of malt extract and corn. Following the Brazilian law in accordance with the Decree 6.871, 2009, was proposed for the realization of experiments the proportions of 70/30, 55/45 and 20/80 from malt and corn. In the proportion 20/80, defined by Decree as corn beer, were evaluated different variants for obtaining different alcohol concentrations, obtaining inadequate results. Fermentations were conducted in fed batch regime with the addition of the syrup in pulses, and was used one yeast with high efficiency of fermentation and tolerating of alcohol high concentrations, classified as PPB - 01. To compare with the experimental worts, were prepared standards worts for proportions 70/30 and 55/45. In pilot scale, were made experiments of super concentrated beer to the proportions 70/30 and 55/45, malt/corn. The kinetic parameters of the processes were evaluated. The efficiencies of formation of alcohol and consumption of extract were above 90%, which ensured a good fermentation. The experimental beers obtained in pilot scale were subjected to sensory analysis compared with a beer sold in trade, getting great results. The two proportions approved had saving thermal and electrical energy, when compared with standards beers. The results obtained in the project demonstrated that it is possible to apply this technology, increasing equipment productivity and getting energy, economic and environmental benefits.

Este trabalho teve por objetivo a utilização de xarope de milho na elaboração de cerveja super concentrada. Para atingir este propósito foram realizados ensaios em escala de 5 litros, testando três proporções quanto à relação de extrato de malte e de xarope de milho. Para seguir a legislação brasileira de acordo com o Decreto 6.871, de 2009, foram propostos para a realização dos experimentos as proporções de 70/30, 55/45 e 20/80 de malte:xarope de milho. Na proporção 20/80, definida pelo referido Decreto como cerveja de milho foram avaliadas diferentes variantes para obter diferentes concentrações alcoólicas, obtendo resultados inadequados. As fermentações foram conduzidas em regime descontínuo alimentado, com a adição do xarope por cargas, e foi utilizada uma levedura com alta eficiência fermentativa que tem demonstrado alta tolerância a concentrações de álcool, classificada como PPB - 01. Para comparar com os mostos experimentais, foram elaborados mostos padrões nas proporções 70/30 e 55/45. Em escala piloto foi elaborada uma prova de cerveja super concentrada, para as proporções 70/30 e 55/45, malte/milho. Foram avaliados os parâmetros cinéticos dos processos. As eficiências de formação de álcool e de consumo de extrato foram acima dos 90%, o que garantiu um bom processo fermentativo. As cervejas obtidas na escala piloto foram submetidas a análises sensoriais e comparadas com uma cerveja comercial, obtendo ótimos resultados. As duas proporções aprovadas proporcionaram economia de energia térmica e elétrica, quando comparadas com as cervejas padrões. Os resultados obtidos no projeto demonstraram que é possível a aplicação desta tecnologia, aumentando a produtividade utilizando os mesmos equipamentos e obtendo benefícios energéticos, econômicos e meio ambientais. / The aim of this project was the use of corn syrup to develop super concentrated beer. Accomplishing this purpose was made initially two repeat experiments on a scale of 5 liters and testing three variants as regards the relationship of malt extract and corn. Following the Brazilian law in accordance with the Decree 6.871, 2009, was proposed for the realization of experiments the proportions of 70/30, 55/45 and 20/80 from malt and corn. In the proportion 20/80, defined by Decree as corn beer, were evaluated different variants for obtaining different alcohol concentrations, obtaining inadequate results. Fermentations were conducted in fed batch regime with the addition of the syrup in pulses, and was used one yeast with high efficiency of fermentation and tolerating of alcohol high concentrations, classified as PPB - 01. To compare with the experimental worts, were prepared standards worts for proportions 70/30 and 55/45. In pilot scale, were made experiments of super concentrated beer to the proportions 70/30 and 55/45, malt/corn. The kinetic parameters of the processes were evaluated. The efficiencies of formation of alcohol and consumption of extract were above 90%, which ensured a good fermentation. The experimental beers obtained in pilot scale were subjected to sensory analysis compared with a beer sold in trade, getting great results. The two proportions approved had saving thermal and electrical energy, when compared with standards beers. The results obtained in the project demonstrated that it is possible to apply this technology, increasing equipment productivity and getting energy, economic and environmental benefits.