Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–25, 1982.
High Fructose Corn Syrup: Replacement for Sucrose in Angel Cake
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 452–456, March 1983
How to Cite
COLEMAN, P. E. and HARBERS, C. A.Z. (1983), High Fructose Corn Syrup: Replacement for Sucrose in Angel Cake. Journal of Food Science, 48: 452–456. doi: 10.1111/j.1365-2621.1983.tb10764.x
Contribution No. 82-421-J Dept. of Foods & Nutrition, Kansas Agricultural Experiment Station, Manhattan, KS 66506.
The authors acknowledge Dr. A.D. Dayton, Head, Dept. of Statistics for the experimental design and analyses of data and the Clinton Corn Processing Company for HFCS used in the study.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 10/15/82; accepted 10/28/82.
High fructose corn syrup (HFCS) (42% fructose) was used to replace 25, 50, 75 or 100% of the sucrose in angel cakes. Replacement with HFCS of 50, 75 or 100% of sucrose resulted in foams with lower specific gravities; decreased foam beating time; and cakes with lower volume, browner crusts, yellower crumb, firmer texture, and decreased sweetness. Replacement of 25% sucrose with HFCS did not affect greatly the physical measurements or sensory characteristics studied.