{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/9857"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/9857","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation","abstract":"The 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.","abstract_html":"The 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&lt;0.05) batter specific gravity values compared to both controls. Batter specific gravity, however, only significantly decreased (P&lt;0.05) the volume of treatment F. Crust and crumb L and b values, indicated that control B produced a dark crust (P&lt;0.05) with a light crumb (P&lt;0.05), while treatment E produced a light crust (P&lt;0.05) and treatment F a darker crumb (P&lt;0.05). Treatment F produced a firm cake (P&lt;0.05) with significantly (P&lt;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&lt;0.05) over time for all treatments. Sensory results indicated that treatment F produced a significantly (P&lt;0.05) moister, shorter, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that treatments E and F were significantly (P&lt;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.","abstract_has_math":false,"creators":["Archilla, Leslie Lumari"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition, Foods, and Exercise","degree_department":"Human Nutrition, Foods, and Exercise","school":null,"contributors":[],"advisors":[],"committee_chairs":["Conforti, Frank D."],"committee_members":["Johnson, Janet M.","Sumner, Susan S."],"year":2004,"date_issued":"2004-02-27","date_published":"2004-02-27","updated_at":"2026-07-22T22:18:47Z","subjects":["maltodextrin","high-fructose corn syrup","cakes","fat replacement"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-081199-135127"],"render_values":[{"text":"etd-081199-135127","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/9857","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Conforti, Frank D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Johnson, Janet M.","Sumner, Susan S."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition, Foods, and Exercise"]},{"key":"dc:creator","label":"Author","values":["Archilla, Leslie Lumari"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2011-08-06T16:01:18Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2011-08-06T16:01:18Z","2000-08-13"]},{"key":"dc:date.issued","label":"Date","values":["2004-02-27"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition, Foods, and Exercise"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["maltodextrin","high-fructose corn syrup","cakes","fat replacement"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-081199-135127"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/9857"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The 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."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["ETD"]},{"key":"dc:title","label":"Title","values":["Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Conforti, Frank D."],"dc:contributor.committeemember":["Johnson, Janet M.","Sumner, Susan S."],"dc:contributor.department":["Human Nutrition, Foods, and Exercise"],"dc:creator":["Archilla, Leslie Lumari"],"dc:date.accessioned":["2011-08-06T16:01:18Z"],"dc:date.available":["2011-08-06T16:01:18Z","2000-08-13"],"dc:date.issued":["2004-02-27"],"dc:description.abstract":["The 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."],"dc:description.degree":["Master of Science"],"dc:format.medium":["ETD"],"dc:identifier.other":["etd-081199-135127"],"dc:identifier.uri":["http://hdl.handle.net/10919/9857"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["maltodextrin","high-fructose corn syrup","cakes","fat replacement"],"dc:title":["Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation"],"dc:type":["Thesis"],"thesis:degree_discipline":["Human Nutrition, Foods, and Exercise"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:18:47Z"}