• Corpus ID: 94107776

Application of Sweetness Inhibitor, Na$\pm$2-(4-Methoxyphenoxy)propanoic Acid, to Modify Sweetness and to Improve Shelf Life and Texture in Pound Cake

  title={Application of Sweetness Inhibitor, Na\$\pm\$2-(4-Methoxyphenoxy)propanoic Acid, to Modify Sweetness and to Improve Shelf Life and Texture in Pound Cake},
  author={Sung-kyu Lee and Moo-Yeol Baik and Hyuk-Rae Jang and Seung-Kook Park},
  journal={Korean Journal of Food Science and Technology},
The purpose of this study was to demonstrate the inhibitory action and quality-improvement functions of sweetness inhibitor, Na2-(4-Methoxyphenoxy) propanoate (Na-PMP) in pound cakes. Na-PMP was first used to evaluate the intensity of sweetness in different concentrations of sucrose and fructose solutions: Na-PMP (250 and 500 ppm) was added to the model solutions of 2.5, 5.0, 7.5, and 10% sucrose and the equi-sweetness levels of fructose with the sucrose solutions. Both concentrations of Na-PMP… 
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