Abstract
In the preparation of custard pudding by using maltitol syrup which has the same sweetness as that of sugar, the optimum compound ratio and heating condition were studied.
1) Egg of 100 in weight, three levels of milk of 165, 220 and 275 in weight, three levels of sugar of 35, 60 and 85 in weight and maltitol syrup of 2.2 times in weight of sugar were compounded. These maltite puddings showed smaller hardness and smaller breaking strength, but larger strain than sugar pudding, and had large amount of syneresis separated from the gels.
2) The ordinary heating (steam heating for 18 min at 85°C) was compared with the high. temperature short time heating (steam heating for 3 minat gas flow of 6 liter/min, and after-heating for 5 min). No significant difference was in the gel character of sugar pudding between both heatings, but the better trend was found in the gel character of maltite pudding at the high temperature heating.
3) It was found from the result of sensory test that the optimum compound ratio for maltite pudding was egg of 22%, milk of 48% and maltitol syrup of 30%. It amounts about 50% lower energy than that of the optimum compound ratio for sugar pudding.
