Abstract
The effects of the concentration of sugar syrup on the quality and preference for Italian meringue were investigated. Syrup with different concentrations of sugar was added to Italian meringue. The heating temperature and concentration of the syrup were set as A, 105°C and 89.0wt%; B, 110°C and 90.1wt%; C, 120°C and 91.5wt%; and D, 130°C and 92.7wt%.
The quantity of liquids separating from Italian meringue decreased with increasing concentration of the sugar syrup. The stability of the meringue increased when the concentration of the syrup was higher than B, while syrup concentration. C or D resulted in extremely high stability even after 24 hours.
The compressive stress and cohesiveness of the Italian meringue also increased with increasing concentration of the sugar syrup. The sensory evaluation scored syrup concentrations C and D highest for the preferred meringue, while syrup B was evaluated highly for baked meringue.
