Abstract
Correlation between physical properties and organoleptically judged appearance of butter creams, made at various stirring temperatures and shaped to star and rose decorations, was studied. Tests were performed with regard to shapeliness and shape-durability of butter cream decorations, using 5 kinds of margarines for home use and 2 for professional use.
Results were summarized as follows :
1. Every margarine had the range of an appropriate stirring temperature which showed high score in shapeliness of the decoration.
2. Although the stirring temperature at which the highest creaming value was observed varied for each different margarine. SFI of the margarine at that temperature was between 11 and 12, with only one exception.
3. High correlation was observed between shapeliness and creaming values.
4. Hardness of the butter creams which gave the highest scores for shapeliness of decorations were nearly the same regardless of the kinds of margarine.
5. SFI values at stirring temperatures which gave the highest scores in shape-durability were 10 or over.
6. It was suggested that SFI of margarine, and hardness and creaming value of butter cream. are pertinent measures for evaluating shapeliness of decoration, and SFI for evaluating shape-durability.
