كليدواژه :
كشاورزي , شربت ذرت غني , فروكتوز , Soft drinks , سوكروز , Sweeteners , sucrose , نوشابه هاي غيرالكلي گازدار , High fructose corn syrup , costs
چكيده لاتين :
The goal in this research was to make new kinds of carbonated soft drinks by using High Fructose Corn Syrup (HFCS) and to compare the organoleptic as well as their other properties with control samples containing sucrose. Lemon, cola and orange formulated soft drinks were produced while in their formulations, sucrose was replaced with 60%, 50% and 100% HFCS (55% fructose). Later they were stored at 4ʹC , 25 ʹC and 40 ʹC for one, two and four months. Samples were analyzed for titrable acidity, pH, density. brix and sensory attributes (flavor, aroma, color, sweetness). Results indicated that by using HFCS in soft drinks, significant changes (P<0.05) occur in pH, acidity .density and brix. No significant change was observed in flavor and aroma when 60% of sucrose was replaced with HFCS in orange and cola and when 50% replaced in lemon soft drinks (P> 0.05). By increasing HFCS, the acceptibility decreased significantly (P< 0.05). Storage caused pH, brix, density and sweetness to decrease although titrable acidity increased. Flavor and aroma appealing samples decreased significantly (P<0.05) especially at high temperatures of storage, there being no significant difference between samples with HFCS and sucrose. Color stability during storage in darkness as well as under light conditions was studied using sensory analysis and spectrophotometr. Results indicated that sunset yellow and carmoisine used in orange soft drinks and cola colorant used in cola soft drinks, were stable at different temperatures (4 "C. 25ʹC and 40"C) of storage up to a duration of four months but carmoisine was unstable when sample-s were exposed to sun light. HFCS intensified lading of color in soft drinks in the presence of light. Taken together , these results suggested that it is possible to replace sucrose with HFCS in soft drink production without much important effect on duality. Through this, reduction in the coast of soft drink production can be achieved.
