Testing high fructose syrup as a sweetener in almond syrup. | [Sarhad Journal of Agriculture • 1987]

Author(s):

1. Syed Aulad Hussain Shah: Food Technology Department, University of Agriculture, Faisalabad, Pakistan

2. Khalid Farooq: Food Technology Department, University of Agriculture, Faisalabad, Pakistan

3. Salim-Ur-Rehman: Food Technology Department, University of Agriculture, Faisalabad, Pakistan

4. M. Ismail Siddique: Food Technology Department, University of Agriculture, Faisalabad, Pakistan

5. Ghulam Mohyuddin: Food Technology Department, University of Agriculture, Faisalabad, Pakistan

Abstract:

Almond syrup was prepared with treatment comprising of sucrose and high fructose in the ratios of 100:0, 75:25, 50:50, 25:75, respectively and stored for 120 days. The syrup was analysed at 0, 15, 30, 60, 90 and 120 days for objective and subjective tests. The total sugars, non-reducing sugars, reducing sugars, acidity and optical density showed higher trends with increase in high fructose syrup whereas Brix and pH decreased during storage. It was concluded that sucrose can be replaced by high fructose syrup upto 25 per cent without affecting the physico-chemical characteristics of the syrup. This replacement can reduce the cost of syrups by 5 to 6 per cent.

Page(s): 277-283

DOI: DOI not available

Published: Journal: Sarhad Journal of Agriculture, Volume: 3, Issue: 3, Year: 1987

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