High fructose corn syrup in shortened cakes with modified corn starch additives

Abstract

Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose by weight of sugar and pregelatinized cross-bonded waxy corn starch added at 0, 0.5, and 1% by weight of flour. The water was adjusted to allow for the moisture content (literature value) of the syrup. Cakes were tested freshly baked, after 3 days of room temperature storage, and after 14 and 45 days of frozen storage (-16°C).

The pH, specific gravity, and sugar composition by HPLC were determined for the cake batters. Baked cakes were evaluated for moisture content, volume, and crust and crumb color. Photographs were taken to record the overall appearance. Sensory evaluation of crust and crumb color, moistness, tenderness, flavor, and overall acceptability were completed on all variations after each storage time.

The HFCS level and storage time were significant variables. The addition of starch had no effect on the quality of the cakes. Acceptable cakes were made at all levels of HFCS replacement for sucrose. Crust and crumb color were significantly (P < 0.0001) darker and volume was significantly (P < 0.0001) lower for cakes containing HFCS, however, there was little difference in cakes made with the two levels of HFCS (SO and 75%). Storage did lower the overall quality of the cakes, but not significantly in all cases. Moisture content of the cakes stored for 14 days was equal to that of freshly baked cakes. Crust and crumb color continued to darken slightly with storage. A satisfactory cake suitable for frozen storage may be prepared using HFCS.