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
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/9857 |
| Date | 13 August 1999 |
| Creators | Archilla, Leslie Lumari |
| Contributors | Human Nutrition, Foods, and Exercise, Conforti, Frank D., Johnson, Janet M., Sumner, Susan S. |
| Publisher | Virginia Tech |
| Source Sets | Virginia Tech Theses and Dissertation |
| Detected Language | English |
| Type | Thesis |
| Format | ETD, application/pdf, application/pdf, application/pdf, application/pdf |
| Rights | In Copyright, http://rightsstatements.org/vocab/InC/1.0/ |
| Relation | thesis4.PDF, thesis3.PDF, thesis2.PDF, thesis1.PDF |
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