15F-30 |
Effects of high fructose corn syrup and corn oil |
E. M. GARNER, T. D. Knight, and P. S. Murano. Department of Animal Science, Texas A&M University, TAMUS 2471, College Station, TX 77843-2471 The properties of yellow cake and cake batter were affected by the substitution of high fructose corn syrup (HFCS) as the sweetener and corn oil (CO) as the fat in the formulation. Physical properties of baked cake formulations were measured including deformation, volume, color, and moisture. The ratio of sucrose to HFCS and shortening to CO were substituted at 0%, 50%, and 100% replacement levels in the formulation. Differential scanning calorimetry (DSC) was used to monitor the thermal transitions of cake batters with varied sweetener. DSC thermograms indicated that high HFCS levels delayed the peak melting temperature of fat and high sucrose levels delayed starch gelatinization more than HFCS. Intermediate temperatures of starch gelatinization indicated optimum cake characteristics. Simultaneous comparison of volume, deformation, and moisture content indicated that a formulation of 50% HFCS and between 50 to 100% corn oil produced with optimum physical properties. Increased levels of both HFCS and CO resulted in darker cakes. Formulation manipulation allows for optimization of cake characteristics for a given amount of HFCS.
Session 15F, Product Development
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