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UNLABELLED High fructose corn syrup (HFCS) was added at 5% to 40% to Indiana wildflower honey and added at 40% to Ohio and Indiana honeys from blueberry, star thistle, clover and wildflower, and an unknown source to simulate honey adulteration. Unadulterated honeys were also stored at 37 oC from 1 to 6 mo. The volatile composition was measured by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). Most volatiles decreased in concentration with both increasing HFCS and storage time. Furfural significantly increased in concentration in all adulterated honeys and 1,3-butanediol, acetonitrile, and heptane in some adulterated honeys. During storage, the volatiles that increased were maltol, furfural, 5-methylfurfural, and 5-hydroxymethyl furfural in all honeys and also acetic acid and 1-octen-3-ol levels in some honeys. Soft independent modeling by class analogy (SIMCA) was used to differentiate the volatile profiles of adulterated honeys from fresh and stored honeys. The volatile profiles of honeys in accelerated storage for up to 4 mo and the honeys adulterated with 40% HFCS were significantly different. Acetic acid had the most discriminating power in Ohio star thistle and blueberry honeys and unknown honey while furfural had the greatest discriminating power in Indiana blueberry, star thistle, and clover honeys. Adulteration and storage of honey both reduced the volatile levels, but since they changed the volatile composition of the fresh honey differently, SIMCA was able to differentiate adulteration from storage. PRACTICAL APPLICATION Analysis of adulterated and stored honeys determined that both decrease volatile levels, and no clear indicator volatiles were found. However, SIMCA can be used to distinguish the volatile profiles of fresh or stored honeys, from adulterated honeys.

Sugar infusion is a widely used osmotic treatment for fruit preservation, but the process is inherently slow and the waxy skins of some fruits hinder mass transfer during the process. This work examined the utility of perforation by a carbon dioxide (CO2) laser as a novel skin treatment to improve the infusion process. In 2 experiments, individually quick frozen (IQF) blueberries were subjected to varying degrees of laser perforation (3 levels of perforation density × 3 levels of perforation depth), and then infused stepwise with high fructose corn syrup (HFCS) to a final °Brix of 70 using varying solution concentration increment (5, 10, 20, and 30 °Brix/d). At each concentration, increasing perforation density and depth promoted solute migration into the fruit with increased fruit weight (P < 0.05; up to 24.15%, 37.23%, 52.89%, 65.34% wt. increase at 5, 10, 20, and 30 °Brix/d compared to the controls). Laser-treated blueberries maintained the original shape without excessive shrinkage and texture hardening due to enhanced solute incorporation, while the controls and mechanically treated samples were ruptured and wrinkled at the end of the process. Increasing solution concentrations shortened the process duration but decreased final fruit weight due to greater osmotic gradients. However, negative effects of using higher solution concentrations on final fruit weight were significantly alleviated with moderate-to-high doses of laser perforation (P < 0.001). Overall, the results demonstrate that laser perforation can be a viable skin pretreatment technique, offering marked improvement on final process yield, process efficiency, and product quality. Practical Application: CO2 laser perforation as a novel skin pretreatment for sugar infusion of individually quick frozen (IQF) blueberries is presented. The technique markedly improves the product yield and quality. Although further investigation is needed, the method may potentially be used for other waxy skin fruits such as cranberries and cherries.

Significant mouthfeel differences between diet and regular cola carbonated beverages have been reported; however, the underlying cause of those differences is not well understood. One avenue explored here is the connection between mouthfeel differences and mouthfeel thresholds of model solutions containing sweeteners used in regular carbonated beverages. The objectives of this research were to (1) determine individual and group mouthfeel detection thresholds of sucrose and high fructose corn syrup (HFCS) solutions while suppressing sweet taste; (2) relate individual and group thresholds to viscosity and number of sweetener molecules in solution; and (3) measure and compare the viscosities of commercial carbonated beverages to the viscosities of sucrose and HFCS solutions formulated to the concentrations of individual and group thresholds. The R-index measure by the rating method was used by 21 panelists to evaluate the thickness difference of sucrose and HFCS solutions compared to water using Gymnema sylvestre tea to supress sweet taste. The group mouthfeel detection threshold for sucrose was 16.78%± 8.72% (g/100 mL) and for HFCS was 11.48%± 8.67% (g/100 mL). The average viscosity of regular carbonated beverages is within the viscosity range associated with the group mouthfeel threshold concentrations of sucrose and HFCS solutions, but the average viscosity of diet carbonated beverages is lower than the viscosity range associated with the group mouthfeel detection threshold concentrations of sucrose and HFCS solutions. This research implies that consumers are sensitive enough to detect mouthfeel differences between diet and regular carbonated beverages, albeit the instrumental viscosity difference being small (0.527 mPa ⋅ s).

The effects of high fructose corn syrup (HFCS) and corn oil (CO) on volume and deformation and effects of mono- and diglyceride (MDG) and sucrose ester (SE) emulsifiers on volume and sensory properties of yellow cakes were studied. 50% HFCS gave the greatest volume; 100% HFCS decreased volume; CO increased volume. Deformation was greatest in 50% HFCS cakes with 50% or 100% CO. Simultaneous optimization of volume and deformation was predicted at 35% HFCS and 67% CO levels. HFCS affected tenderness and aftertaste but not sweetness in cakes formulated with 100% CO. SE emulsified cakes were sweeter than unemulsified or MDG emulsified 100% CO cakes when formulated with 50% and 100% HFCS.

This study evaluated fresh-cut apples (Fuji) fortified with vitamin E and minerals by use of the vacuum impregnation (VI) technique. A 20% diluted high fructose corn syrup (HFCS) or 1% calcium caseinate (CC) aqueous solution were used as VI solutions, and 0.4% a-tocopherol acetate, 7.5% Gluconal Cal° (GC), and 0.04% zinc lactate (ZL) were incorporated into the VI solutions for the purpose of nutritional fortification. For VI treatment, fresh-cut apples were immersed in VI solutions subjected to vacuum at 100 mm Hg for 15 min following atmospheric restoration for 30 min. Apples were packed in the polyvinyl chloride (PVC) hinged clear containers and stored at 2 °C and 88% RH up to 3 wk. Nutritional contents, consumer sensory acceptability, microbial population, color, and firmness of the apples were evaluated during cold storage. In 100 g of fresh-cut apples, vitamin E content increased more than 100 times, and calcium and zinc contents increased about 20 times compared with unfortified apples. Consumer sensory study demonstrated that HFCS-treated apples were highly accepted by consumers in respect to overall liking, color, and texture quality. Bacterial growth was concurrently detected in all apples, but the total plate accounts were under 2.6 log colony-forming units (CFU)/ g apple at the end of 7 d of storage, significantly lower than the industrial standard. Instrumental analysis indicated that VI treatment in both HFCS and CC solutions significantly decreased color change and retained the firmness of fresh-cut apples during 3 wk of cold storage.

A prototype soy-based bar that could be used as an emergency food product for refugees and displaced persons was developed using specifications set forth by the Inst. of Medicine (IOM) as guidelines for the initial product. Corn syrup (CS), granulated sugar (GS), high fructose corn syrup (HFCS), and/or crystalline fructose (CF) were combined to sweeten 3 baked bar prototypes (HFCS/CF, CS/GS, and CS/HFCS). The CS/GS prototype had the lowest water activity, firmest texture, and scored highest for overall degree of liking. Proximate composition, calorie content, water activity, and sensory acceptability were determined to be close to the IOM guidelines. Vitamin analyses revealed vitamin A and folic acid retention and thiamin and ascorbic acid losses during baking.

Calcium-fortified soy milk yogurt containing 190 mg calcium/100g was produced and evaluated for textural and microstructural properties. The soy milk base contained 10% full fat soy flour, 2.25% soy protein isolate, 2.75% high fructose corn syrup, 1.55% calcium lactogluconate, and 1.25% potassium citrate. The mixture was heated 5 min at 80°C, cooled to 42°C, and inoculated with yogurt cultures. Calcium-fortified soy milk required a higher rate of inoculation (5%) than non-fortified soy milk (2.5%) and had higher titratable acidity and more syneresis. Calcium-fortified soy milk yogurts showed comparable gel strength with that of commercial regular yogurt. Gels from nonfortified soy milk yogurts were hard and brittle. Addition of calcium did not significantly affect microstructure of the yogurts.

Coatings containing hydrocolloids and sweetners were tested for lipid barrier and sensory properties, adhesion to chocolate, viscosity, and a w . A coating containing high methoxyl pectin, acacia gum, high fructose corn syrup, dextrose, fructose, and sucrose was most effective. Coatings (0.5 nm thick, a w 0.5) showed no detectable oil migration after 47 days at 30±1 o C, compared to 11.5 mg/cm 2 trilinolein equivalents migration in 1 day at 21±2 o C. Coatings (0.5 mm thick) were applied between chocolate and peanut butter and tested for sensory characteristics. Except for the color of the coating, no significant difference occurred in overall preference compared to control (no coating) samples

The agonist-receptor-transducer model of D. Ennis is applied to beverage formulations sweetened with high fructose corn syrup, sucralose, and other high-potency sweeteners, confirming the utility of the model, and supports the growing volume of evidence for multiple binding sites on the sweetness receptor. The model is further simplified to require less parameters for other sweetener blend systems whenever potency information is available for the single sweeteners.

Reduced calorie fruit syrup model systems were prepared using xanthan (0.01-0.49%), hydroxypropyl methyl cellulose (HPMC) (0.2-0.8%), and high fructose corn syrup (HFCS) (33-43% soluble solids). A central composite design was used to formulate 15 different products for study using response surface methodology (RSM). The model syrups were tested for viscosity ; pH ; percent solids ; and the following sensory attributes: pourability, thickness, slipperiness, absorption into pancakes, sweetness and off-flavors. Viscosity, pourability, slipperiness, and absorption into pancakes highly correlated with each other. Higher gum levels increased viscosity and slipperiness but decreased pourability and absorption into pancakes. Increased solid levels were associated with decreased viscosity and slipperiness. Sweetness perception was not affected.

Osmotic syrups can be reconcentrated and reused for osmotic water removal through at least five complete cycles without adversely affecting the fruit being concentrated, even though the properties of the osmotic medium do change. Syrup penetration rate into a fruit piece was faster with high fructose corn syrup (HFCS) than sucrose. Taste panel evaluation indicated that overall, sucrose was preferred as an osmotic medium over HFCS.

High fructose corn syrup (HFCS) (42% fructose) was used to replace 25, 50, 75 or 100% of the sucrose in angel cakes. Replacement with HFCS of 50, 75 or 100% of sucrose resulted in foams with lower specific gravities; decreased foam beating time; and cakes with lower volume, browner crusts, yellower crumb, firmer texture, and decreased sweetness. Replacement of 25% sucrose with HFCS did not affect greatly the physical measurements or sensory characteristics studied.

Ice cream formulations containing varying levels of high fructose corn syrup (HFCS) and corn sweeteners of differing dextrose equivalents (DE) were compared on preference and three sensory components with a sucrose control by 160 untrained panelists. The sensory components studied were sweetness, mouthfeel and gumminess. A significant improvement in preference was found with the HFCS ice cream formulations relative to the sucrose control with increasing concentration of corn sweeteners up to about 33% of total sweetener at 28–31 DE corn sweetener. A very high correlation between preference and mouthfeel was found yielding a multiple R2 of 0.98 of which over 96% was due to mouthfeel in the multiple regression model relating preference to sweetness, mouthfeel and gumminess.

A methodology has been devised to study the effects of sweeteners and a stabilizer on the rate of ice recrystallization. Aqueous solutions of sucrose, corn syrup (62 DE), and high fructose corn syrup with locust bean gum, and solutions of corn syrup with varying levels of locust bean gum were also studied. Microprocessor controlled time-temperature experiments were performed with each sample. Average ice crystal size was measured after each heating/ cooling cycle. Effect of viscosity on ice recrystallization growth rates was also studied. This methodology is an improved technique for providing temperature control during fluctuating temperature studies. Concentration of locust bean gum showed no correlation to ice recrystallization rates. The choice of sweetener used in the aqueous solution was found to affect the rate of ice recrystallization.

Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose to study the quality of cakes prepared with HFCS. Objective measurements showed that cakes prepared with HFCS were lower in volume, darker in crust and crumb color and no different in moisture content when compared with sucrose cakes. The taste panel found the sensory evaluation of the HFCS more moist and no different in crumb color. The 75% HFCS cakes were rated sweeter than the sucrose or the 50% HFCS. The sucrose cake was rated highest for overall acceptability but the sensory differences were slight.

Corn sweeteners were compared with sucrose in cure formulas for hams. Thirty-six hams were randomly treated with nine sweetener treatments replicated four times. Combinations of sucrose, 55% high fructose corn syrup, 42% high fructose corn syrup, and high maltose corn syrup were used in brine formulas for pumping the hams. Sensory evaluations found no significant difference between sweetener type and sensory scores on color, flavor, tenderness, and overall satisfaction. However, ham weights appeared to be affected slightly by sweetener type. Sucrose produced greater ham yields at a 3% sweetener level. However, 55% high fructose corn syrup at 3.15% equalled the yield observed for sucrose. Forty-two percent high fructose corn syrup at greater than 3.3% solid level approached the yields observed for sucrose. Since sensory factors do not appear to be affected by corn syrup solids, only economic and yield factors need bc considered for their use in commercially produced hams.