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Application of Sweetness Inhibitor, Na$\pm$2-(4-Methoxyphenoxy)propanoic Acid, to Modify Sweetness and to Improve Shelf Life and Texture in Pound Cake  

Lee, Sung-Kyu (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Jang, Hyuk-Rae (Department of Hotel Culinary Art, Kimpo College)
Park, Seung-Kook (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.5, 2008 , pp. 534-539 More about this Journal
Abstract
The purpose of this study was to demonstrate the inhibitory action and quality-improvement functions of sweetness inhibitor, Na$\pm$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 cake.
Keywords
Na-PMP; sweetness inhibitor; sweetness; shelf life; pound cake;
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