Volume and sensory properties of yellow cakes as affected by high fructose corn syrup and corn oil Academic Article

abstract

• 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.

authors

• Murano, Peter

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Murano, P. S., & Johnson, J. M.

citation count

• 1

complete list of authors

• Murano, PS||Johnson, JM

publication date

• December 1998

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Corn Oil
• Emulsifiers
• High Fructose Corn Syrup
• Sensory
• Yellow Cakes

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1998.tb15861.x

start page

• 1088

end page

• 1092

volume

• 63

issue

• 6

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1998.tb15861.x