Volume 6, Issue 20 (2009)
FSCT 2009, 6(20): 11-21 |
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Stability of non alcoholic beverage contained high fructose corn syrup and sucrose during storage. FSCT 2009; 6 (20) :11-21
URL: http://fsct.modares.ac.ir/article-7-5611-en.html
URL: http://fsct.modares.ac.ir/article-7-5611-en.html
Abstract: (5490 Views)
The goal of this research was comparing physicochemical stability of non alcoholic carbonated beverages contained high fructose corn Syrup and sucrose during storage.
Soft drinks were made with three formulations of lemon , cola and orange soft drinks and in their formulations ,sucrose was replaced with 60%, 80% and 100% of HFCS (55%) and were stored at 4 ºC, 25 ºC and 40 ºC for one , two and four months. Samples were analysed for titrable acidity, pH, density, brix and color stability.
pH, brix and density decreased although titrable acidity increased during storage. There was no significant difference between samples contained HFCS and sucrose(P>0.05).
Results showed that color of samples were stable at different temperatures ( 4 ºC, 25 ºC and 40 ºC) of storage up to four months(P<0.05) but exposing to sun light made Carmoisine unstable and HFCS intensified this effect.
Received: 2008/05/3 | Accepted: 2009/02/2 | Published: 2009/05/4
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