High Fructose Corn Syrup Replacement for Sucrose in Shortened Cakes

McCULLOUGH, M. A. P.; Johnson, Janet M.; Phillips, Jean A.

doi:10.1111/j.1365-2621.1986.tb11181.x

Cited by 8 publications

(5 citation statements)

References 1 publication

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“…Therefore, sucrose has more effect than monosaccharids on the formation of sugar-starch bridges (31). This result was confirmed by McCullough et al (1986) who used HFCS in replace of 0, 50 and 75% sucrose in shortened cake (32). Furthermore, Volpe and Meres (1976) implied to undesirable taste of sour flavor in white layer cakes in which HFCS was used in replace of 60% sucrose.…”

Section: Effect Of Hfcs On Bakery Products Propertiessupporting

confidence: 70%

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Zargaraan

Kamaliroosta²,

Yaghoubi³

et al. 2016

Nutr Food Sci Res

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A B S T R A C THigh fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.

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Section: Effect Of Hfcs On Bakery Products Propertiessupporting

confidence: 70%

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Zargaraan

Kamaliroosta²,

Yaghoubi³

et al. 2016

Nutr Food Sci Res

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show abstract

“…While 40% replacement with syrup had got the lowest score in the overall acceptance (only 7.03). These results agree with work by McCoullough et al [27], who reported that the taste panel rated the all sucrose cake significantly more acceptable than the cakes prepared with high fructose corn syrup because of the compact, lower volume.…”

Section: Sensory Evaluation Of Cakessupporting

confidence: 91%

New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making

Khalil¹

2018

WJFST

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The present work was carried out at Giza Agricultural Research Station, Giza Governorate, Egypt, to evaluate using different forms of sweet sorghum syrup for making cake. Two forms of sweet sorghum (Roma variety) juice were used as a sugar replacement with ratio (10, 20, 30 and 40%) for syrup and (25, 50, 75 and 100%) for freeze-dried juice. Results showed that the syrup and freeze-dried juice were rich sources of both sugars and minerals which give its physico-chemical characteristics a wide spectrum of utilization in foods. The chemical properties indicated that the freeze-dried juice contained the highest value of sucrose, glucose, fructose, crude protein, phenols and minerals (K, Ca and Fe) followed by syrup, respectively. Meanwhile freezedried juice product gave the highest value for HMF. The physical properties indicated that the sweetness acceptability and power sweetener were higher in freeze-dried juice than syrup. The colour evaluation indicated that, the degree of browning and darkening is higher increased with syrup followed by freeze-dried juice. In regard to physical properties of cakes prepared with forms of sweet sorghum, the height, volume and specific volume of cake slightly decreased by sugar replacement up to 20% for syrup and 50% for freeze-dried, while the weight had significantly increased. Concerning crust and crumb color, the results indicated that a darker crust and crumb were increased with the increase of substitution levels. So, the cake applications with sweet sorghum forms of syrup are a suitable source for adding color to the cake by previous substitution levels that do not affect the quality. Organoleptically, cake showed insignificant difference between control (sucrose) cake and replacement with syrup (up to 20%) or freeze-dried juices (up to 50%), where it had high scores for crust and crumb color, texture, taste and flavor of cake.

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“…Muffins containing HFCS‐90 demonstrated intense crust browning (Table 3) when compared with the full‐fat variation. High‐fructose corn sweetener can contribute to a more intense browning through the Maillard reaction 12 . Additionally, the fat‐reduced muffin containing only maltodextrin produced a dark crust.…”

Section: Resultsmentioning

confidence: 99%

The synergistic effects of maltodextrin and high‐fructose corn sweetener 90 in a fat‐reduced muffin

Conforti

Nee

Archilla

2001

Int J Consumer Studies

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characteristics are altered. As most consumers enjoy the taste of high-fat foods, reduced fat versions are often rejected because they do not match the taste and palatability of their full-fat counterparts Fat and oil impart many functional, nutritional and sensory properties in food products. Fats interact with other ingredients to develop texture, mouthfeel, structure and lubricity of foods. 3 Fat also acts as a flavour carrier, which enhances the perception of taste. Because fats provide numerous qualities in foods, fat replacement becomes a difficult task. 4 Fat replacers play a role in substituting some of the functional properties of fat. Unfortunately, most fat replacers cannot recreate the functional and sensory properties of fats. Thus, a 'systems approach' to fat replacement, using several carbohydrate, protein or lipid-based ingredients individually or in combination, is often used. 5 Combinations of carbohydrate substitutes are becoming an interesting area in the development of reduced fat baked goods. Specifically, maltodextrins and highfructose corn sweetener 90 (HFCS-90) can function as fat mimetics in flour-based dry mixes, baking systems and fillings and icings. Maltodextrin and high-fructose corn syrups (HFCS) are nutritive polysaccharides obtained from the hydrolysis of corn starch. Maltodextrin use in baked goods such as cakes, muffins and soft cookies is increasing, however no one formulation will fit every application. 6 Therefore, the purpose of this study was to investigate the synergistic effects of maltodextrin and HFCS-90 (as a partial replacement for sucrose) on the baking quality in a fat-reduced muffin. Materials and methods FormulaA standard full-fat muffin formula was used as a basis for comparison along with the fat-reduced muffin, which contained an enzyme system, emulsifier and a fat Abstract Low-fat muffins were prepared using as fat substitutes a combination of maltodextrin and high-fructose corn sweetener 90 (HFCS-90), which replaced sucrose at a rate of 25%, 50%, 75% and 100%. The focus of the investigation was to determine the synergistic effects of these two ingredients on the physical properties in a low-fat muffin. Results indicated that maltodextrin and HFCS-90 were effective in maintaining moisture and water activity (a w ) levels similar (P > 0.05) to the full-fat muffin. Texture profiles indicated that the low-fat variations were firmer (P < 0.05) than the full-fat counterpart. Increased levels of HFCS-90 had a significant effect (P < 0.05) on crust and crumb darkening. Maltodextrin alone significantly (P < 0.05) impeded the staling rate during storage. However, when maltodextrin was combined with increased levels of HFCS-90, the staling rate accelerated.The two ingredients were found to be effective in maintaining product quality, but HFCS-90 could only be used up to a 50% replacement before any adverse effects in product quality were observed.

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High Fructose Corn Syrup Replacement for Sucrose in Shortened Cakes

Cited by 8 publications

References 1 publication

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making

The synergistic effects of maltodextrin and high‐fructose corn sweetener 90 in a fat‐reduced muffin

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