Cereal Chem 66:155-157   |  VIEW ARTICLE

Effects of High-Fructose Corn Syrup Replacement for Sucrose on Browning, Starch Gelatinization, and Sensory Characteristics of Cakes.

J. M. Johnson, C. H. Harris, and W. E. Barbeau. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

White layer cakes were prepared replacing sucrose with 0, 50, 75, and 100% high-fructose corn syrup (HFCS) with and without an acidulant to control browning. Cakes were evaluated for pH changes, total browning, 5-hydroxymethylfurfural content (HMF), onset of starch gelatinization of cake batters, and sensory characteristics. Total browning and HMF results indicated that the addition of an acidulant to the HFCS cake batters controlled excessive browning. Increased levels of HFCS lowered the onset temperature for starch gelatinization and resulted in a lower volume cake. Sensory analysis of cakes prepared with varying levels of HFCS and an acidulant did not show significant differences from the control (100% sucrose) cake for color, tenderness, or flavor.