Abstract
Puddings were prepared by using of sugar and maltitol syrup with the following compounding ratio, which had the same saccharide and water content and then compared.
Sugar pudding; egg 100, milk 220, sugar 60, water 20. Maltite pudding; egg 100, milk 220, maltitol syrup 80.
1) There was a difference in texture and sweetness between the puddings as the result of sensory test.
2) Sugar pudding showed a little reddish yellow color and had strain modulus of 16.2%, Young's modulus of 1.35×104 dyn/cm2, hardness of 7.49×103 dyn/cm2, breaking strength of 47.3×103 dyn/cm2, instantaneous modulus of 31.7×103 dyn/cm2, and equilibrium modulus of 8.24×103 dyn/cm2. Maltite pudding showed nearly colorless and had strain modulus of 18.9%, Young's modulus of 1.16×104 dyn/cm2, hardness of 7.43×103 dyn/cm2, breaking strength of 42.9×103 dyn/cm2, instantaneous modulus of 27.3×103 dyn/cm2 and equilibrium modulus of 6.76×103 dyn/cm2.
Maltite pudding had much amount of syneresis separated from gel and was more breakable, weaker, softer and more deformable.
