Abstract
Three kinds of sugar (sucrose, sorbitol and xylitol) were used at two levels of concentration (150% and 200%) for preparing hard meringue samples. We investigated the effect on the hardening process of the crystallization of each sugar in the hard meringue samples by differential scanning calorimetry and X-ray diffraction, and the properties of the samples were examined by a penetration test. A sensory evaluation of these hard meringue samples was also performed.
The sucrose meringue sample hardened after 1 hour of standing, while the xylitol sample required about 6 hours for hardening under room conditions. The sorbitol sample hardened after 9 hours of standing, and showed different hardening characteristics from those of the sucrose and xylitol samples. The timing of hardening of the meringue was found to correspond to the timing of sugar crystallization. The crystals in the sucrose and xylitol samples resembled those of each respective sugar, while the crystals in the sorbitol meringue sample did not.
The xylitol meringue sample created a cool impression, similar to that of the sucrose sample, and the sorbitol sample was judged to be very firm.
