Investigation the effect of sugar substitution by high fructose corn syrup on physicochemical, textural and sensory characteristics of Gaz

In the present study, sucrose was replaced with high fructose corn syrup (HFCS) at various levels ranging from 20 to 40% in Gaz formulation and five formulation prepared as follow : A (100% sugar + acidic glucose syrup), B (100% sugar + enzymatic glucose), C (80% sugar + 20% HFCS-55 + enzymatic glucose surup), D (70% sugar + 30% HFCS-55 + enzymatic glucose syrup) and E (60% sugar + 40% HFCS-55 + enzymatic glucose syrup). Gaz bites were analyzed for physicochemical properties, texture (cutting and puncture test), microbial growth and organoleptic characteristics. The low water activity and crude energy were found in samples added 30-40% HFCS-55 as compared to control. Moisture content of Gaz samples was decreased by increasing HFCS-55 but no significant differences were observed between B, C and D. Microbial spoilage of Gaz samples was controlled by formulation and substitution of sucrose by HFCS-55 restricted the growth of mold and yeast in C, D and E formulations. The color appearance parameters such as lightness and yellowness were significantly affected by the addition of HFCS in comparison with control (P<0.05). The values of the cutting and puncture force in Gaz ranged between 3.65-6.92 and 0.24-0.53 N, respectively. These two texture parameters were significantly affected by the formulation. Sensory data on a 5 point hedonic scale indicated that the panelists liked Gaz formulation prepared with HFCS up to 30% sugar replacement over control samples because of improved color, texture and taste.