Utilization of High Fructose Syrup in Preservation of Fruits Produced in North Sinai

Abstract

The objective of this thesis is to study the possibility of replacement of sucrose by high fructose corn syrup (HFCS-42%) in manufacture of apple, fig, guava and peach jams. Where, HFCS is clear, liquid, has the same sweetness as sucrose and cheaper.

To achieve these goals, sucrose was substituted with HFCS with the ratios of 0, 25, 50, 75 and 100 %. The produced jams were evaluated chemically, microbiologically and organoleptically directly after processing and throughout storage for six months at refrigerator temperature.

The following conclusions and recommendations could be finally summarized:

Part 1: Effect of HFCS substitution on chemical properties:

1) The different kinds of produced jams were concentrated by heating until TSS 65-70% at the end of the cooking, which are the maximum TSS required for jam production. TSS were increased very slightly during storage periods, where the increments were lower than 1 %. Thus, the effect of cold storage on the TSS was intangible. TSS were ranged from 65.0% in fig jam (HFCS 50%+ S 50%) to 69.5% in apple jam (HFCS 75% + S 25%).

2) There were no progressive differences in moisture contents as a sequence of sucrose substitution by HFCS. Moisture contents were slightly decreased during storage period almost in all jam samples. The