A B S T R A C THigh fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.

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A B S T R A C T Background and Objectives:The quality of flat breads depends in part on their textural and structural properties during storage. These properties are largely affected by flour quality. This research aimed at evaluating the textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods, and determining the possible correlation between the obtained results. Materials and Methods:Three Lavash flours (named strong, medium and weak flours) with different physical, chemical and rheological properties were used. Determination of texture firmness of Lavash breads (Lavash A, Lavash B and Lavash C made of strong, medium and weak flours, respectively) during storage was carried out by Texture analyzer, evaluation of breads porosity and their changes process during storage was performed by ultrasonic nondestructive technique, assessment of the breads' microstructure was made by SEM, evaluation of starch gelatinization and retro-gradation was performed by DSC, and the sensory evaluation of breads was made by a trained panelist. All determinations were made in triplicate, except the sensory test that was performed in ten repeats, and mean values were presented.Results: Lavash B made from medium flour had less firmnness, lower transition of ultrasonic wave velocity, less value of elastic modulus, reduced value of enthalpy, lower average temperature, more pore diameter and area of images, and higher points of sensory evaluation than Lavash A and Lavash C breads during the storage time. The results of mentioned tests (devices and sensory tests) had significant correlation to each other.Conclusions: Desirable quality characterization and higher shelf life of Lavash B were due to flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Ultrasonic non-destructive method is recommended to use instead of other methods for assessing texture, cell structure and elastic properties of bread after baking and during the storage time. This method is fast, non-destructive and cheaper than other methods, and can be used during production.

Cereal Chem. 93(4): [386][387][388][389][390][391][392][393][394] This study was performed using three Barbari flours (strong, medium, and weak) with different physical, chemical, and rheological properties. Determination of texture firmness of Barbari breads (A, B, and C, made of strong, medium, and weak flours, respectively) during storage was carried out with a texture analyzer and evaluating the bread crumb properties and changes during storage with a nondestructive ultrasonic technique. The bread microstructure was assessed with scanning electron microscopy, and the general process of starch gelatinization and retrogradation was evaluated with differential scanning calorimetry. The bread sensory properties were evaluated by 10 trained panelists. Barbari A, made from strong flour, had less firmness, lower transition of ultrasonic wave velocity, lower value of elastic modulus, reduced value of enthalpy, lower average temperature, larger pore diameter and area of images, and higher point total in sensory evaluation than Barbari B and Barbari C, particularly the latter, as storage time progressed. Barbari A's desirable quality characterization and longer shelf life were owing to the qualities of the flour, which enabled the production of dough with the appropriate properties. Eventually, the results of device-based and sensory tests were significantly correlated. Ultrasonic nondestructive testing is recommended over other methods for assessing the texture, cell structure, and elastic properties of bread after baking and during storage, because it is fast, nondestructive, and less expensive than other methods and can be used during production.