Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation

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dc.contributor.authorArchilla, Leslie Lumarien
dc.contributor.committeechairConforti, Frank D.en
dc.contributor.committeememberJohnson, Janet M.en
dc.contributor.committeememberSumner, Susan S.en
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.date.accessioned2011-08-06T16:01:18Zen
dc.date.adate1999-08-13en
dc.date.available2011-08-06T16:01:18Zen
dc.date.issued2004-02-27en
dc.date.rdate2000-08-13en
dc.date.sdate1999-08-11en
dc.description.abstractThe 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.en
dc.description.degreeMaster of Scienceen
dc.format.mediumETDen
dc.identifier.otheretd-081199-135127en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-081199-135127en
dc.identifier.urihttp://hdl.handle.net/10919/9857en
dc.publisherVirginia Techen
dc.relation.haspartthesis4.PDFen
dc.relation.haspartthesis3.PDFen
dc.relation.haspartthesis2.PDFen
dc.relation.haspartthesis1.PDFen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectmaltodextrinen
dc.subjecthigh-fructose corn syrupen
dc.subjectcakesen
dc.subjectfat replacementen
dc.titleEvaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulationen
dc.typeThesisen
thesis.degree.disciplineHuman Nutrition, Foods, and Exerciseen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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