Chemical quality and stability of some products sweetened with commercial fructose

ABSTRACT

The present investigation was carried out to assess the chemical properties and the organoleptic quality of products sweetened by substituting sucrose with different ratios of high fructose corn syrup. The results revealed that replacement of sucrose with HFCS up to 50% showed no significant difference in the product color, flavor, texture and the overall acceptability. The panelist preference and the chemical properties of the products were better in case of lower replacement concentrations than the higher concentrations. It also gave the products some technological advantages, especially the absence of crystallization at refrigeration temperature. The combination of sucrose and HFCS not only add economic advantage by reducing the cost of the product, but also reduced the energy obtained from the same amount of the product prepared from sucrose alone