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KMID : 0380620080400050534
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 5 p.534 ~ p.539
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Application of Sweetness Inhibitor, Na±2-(4-Methoxyphenoxy)propanoic Acid, to Modify Sweetness and to Improve Shelf Life and Texture in Pound Cake
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Lee Sung-Kyu
Baik Moo-Yeol
Park Seung-Kook
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Abstract
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Fig. 5. Effect of sucrose on the spoilage of the cakes by molds. Fig. 6. A picture of the cakes taken at the 7th day of storage at 30oC Fig. 7. Weight changes during storage periods. Table 4. Sensory evaluation with the addition of different levels of Na-PMP to the 30 % more sugar-added pound cakes Flavor Sweetness Moistness Softness Control 5.454a 5.6143a0 5.995a 6.137a Na-PMP (45.0 ppm) 4.875a 5.241a 05.220ab 04.843ab Na-PMP (52.5 ppm) 5.417a 2.748b 4.849ab 05.382ab Na-PMP (60.0 ppm) 4.539a 2.763b 4.312b 4.165b Means with the same letter in each column are not significantly
different (p>0.05) The purpose of this study was to demonstrate the inhibitory action and quality-improvement functions of sweetness inhibitor, Na±2-(4-Methoxyphenoxy) propanoate (Na-PMP) in pound cakes. Na-PMP was first used to evaluate the intensity of sweetness in different concentrations of sucrose and fructose solutions: Na-PMP (250 and 500 ppm) was added to the model solutions of 2.5, 5.0, 7.5, and 10% sucrose and the equi-sweetness levels of fructose with the sucrose solutions. Both concentrations of Na-PMP significantly modified the sweetness intensity for both model solutions. For practical application of Na-PMP, different levels of sucrose (10, 20, and 30%) were added to the basic recipe (a control) of pound cake preparation. Excessive sweetness due to the addition of high levels of sucrose to the basic recipe was modified by the addition of Na-PMP, which resulted in equi-sweetness as the control (p<0.05). Moreover, Na-PMP improved the texture and shelf-life of the pound
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KEYWORD
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Na-PMP, sweetness inhibitor, sweetness, shelf life, pound cake
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