بهاره برهانی

In this experiment, corn syrup was mixed with different feedstuffs and was evaluated in comparison to commercial sucrose fondant paste. Experimental treatments included a commercial fondant sucrose paste, Zarnam corn syrup paste, enriched Zarnam corn syrup paste (treatment 2 plus 0.5% vitamin and mineral supplement), Zarnam corn syrup vegetable paste, vegetable paste enriched with Zarnam corn syrup (Treatment 4 plus 0.5% vitamin and mineral supplement), and sucrose paste. Results showed that the commercial paste treatment had the highest population, and the enriched Zarnam syrup paste treatment had the lowest population (P<0.05). The larval population in all treatments containing Zarnam corn syrup, except the enriched Zarnam corn syrup paste, was similar to the commercial paste  (P<0.05). The highest pupal population was belonged to  commercial paste treatment, which was significantly higher than enriched Zarnam corn syrup paste and sucrose paste (P<0.05). The egg-laying rate of the queen in Zarnam enriched corn syrup plant paste, and sucrose paste treatments was statistically similar to commercial paste, while it was lower in other Zarnam corn syrup treatments (P<0.05). The lowest amount of pollen storage was related to the Zarnam syrup paste treatment, which was significantly lower than other treatments (P<0.05), and there was no significant difference between other treatments. Based on the results of this research it can be concluded that it is possible to prepare an enriched herbal paste by combining Zarnam corn syrup with plant materials, mineral and vitamin supplements, with the same effects on production performance of bees as commercial fondant sucrose paste.

Fructose syrup 55% is one of the best natural sweeteners on the market right now. It reduces the cost of producing sweet drinks. The addition of this material to bakery and confectionery products allows the product to have a better brown appearance during production. These compounds provide a high level of novelty in food products. It acts as a preservative, flavoring, moisture and freshness as well as texture enhancer. In this article, research on the benefits of using fructose in various products is reviewed.

Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the caloric content of the final product is reduced to one-third of the typical sample. In addition, the low-calorie product should not be deficient in nutrition and quality compared to the regular sample. One possible way to reduce fat or calories in commercial products is to replace some of the fat with carbohydrates such as maltodextrin and modified starch. Using maltodextrin as a fat replacer while reducing the fat and calories of the product creates better flavor, color, and texture; and increases consumer satisfaction. In this paper application of maltodextrin in different products is investigated.

The dry port is an intermediate terminal terminal that is directly connected to seaports and has a high capacity in terms of vehicles from which consumers can pick up or drop off standard Kalara units. This port is a combined terminal on the shore that is connected to the coastal port. Necessary and sufficient equipment to deal with traffic caused by several modes of transportation, including rail and air, and customers can receive or deliver their goods in different ways. Dry port is considered as a low risk base for sustainable national development. The dry port consists of several sections, some of which include a safe area with ports for entry and exit, separate roofed and open warehouses for import, export and transport, and for perishable goods, high-value shipments and full shipments. Risk, warehousing facilities including customs guaranteed warehousing, suitable place to stop the fleet with sufficient parking space for the cargo fleet, office building in accordance with the approved plans in principle agreement for customs and other applicants such as freight forwarders, shipping agencies, Clearance of customs goods, banks and other related services, customs services and logistics services.

There are a lot of discussions and controversy about sucrose and other sweeteners regarding their metabolism and health effects. These concerns are often arising by speculation based on limited data or few studies on animals. Recent controversies have arisen following the publication of a commentary suggesting a possible link between high fructose corn syrup (HFCS) consumption and obesity. Since then, there has been a widespread scientific consensus that there is no significant difference in the metabolic and endocrine response between HFCS 55% and sucrose in relation to obesity or any human health issue. This conclusion is not surprising because both of these sugars contain approximately equal amounts of fructose and glucose, contain the same amount of calorie, have the same level of sweetness and have the same absorption from the digestive tract. The hypothesis that fructose, HFCS, or sucrose are associated with an increased risk of heart disease, metabolic syndrome, fat accumulation in the liver, or increased muscle tissue adiposity, has been investigated in different ways using different approaches that lead to different conclusions. They seem to disagree. Further clinical trials are needed to resolve many of these ambiguities. The purpose of this study was to respond to uncertainties about metabolism, endocrine, and possible effects on human health when consuming sucrose, HFCS and fructose 55%. Over the past decade, there has been much scientific debate about metabolism, the endocrine response, and the potential health effects due to consuming sucrose, high fructose corn syrup (HFCS) and fructose. Due to this reason that the United States and many other countries are involved in the obesity, there is more motivation for these discussions. Given all this as a foreground, the purpose of this review is to discuss the metabolism and the endocrine response of sucrose and HFCS consumption. It has also been considered to highlight the strengths and weaknesses of the evidence regarding the consumption of these sugars and their possible health consequences. We then discuss the results of recent randomized controlled trials using different amounts of fructose, HFCS and sucrose.

Nutritional value, color, flavor and consistency are the major quality attributes of tomato ketchup, influencing the buying behavior of the consumers. In this study, the effects of sugar replacement with high fructose corn syrup (HFCS) on the qualitative properties of ketchup sauce were investigated. In the present study, sucrose was replaced with HFCS at various levels in ketchup formulation, and five formulations were developed as follows: 0-HFCS, 25-HFCS, 50-HFCS, 75-HFCS and 100-HFCS, representing the HFCS substitution of 0 (control), 25, 50, 75 and 100%. Then the formulations were analyzed for physicochemical, rheological and sensorial characteristics. Water activity of the ketchup samples containing HFCS was significantly lower than the control. Regarding the lycopene content, the 100-HFCS and control sample presented the highest and lowest values, respectively. Lightness and redness values were increased while yellowness values were decreased significantly with a corresponding increase in the HFCS substitution. Serum separation was reduced from 10.96 to 1.66% by increasing the HFCS content from 0 to 100%. Applied ketchup formulations showed non-Newtonian and shear thinning flow with tendency to yield stress at all HFCS levels. The findings revealed the improvement of the organoleptic attributes of ketchup in terms of color, consistency, taste and overall acceptability as a result of sugar substitution of sugar with HFCS. Sugar replacement with HFCS up to 75% can improve the sensory and rheological characteristics of ketchup sauce in addition to increasing the stability of bioactive compounds.