Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties

Abstract

In this study, high fructose corn syrup (HFCS‐55) was used in place of sucrose in the formulation of chocolate syrup. HFCS‐55 is an alternative sweetener used extensively in beverage industry due to convenient application and economic benefits. Four substitutions (25%, 50%, 75%, and 100%) were taken into account. For evaluating the effects of this substitution, physicochemical, rheological, and sensory properties of samples were analyzed. In the case of using HFCS‐55, the water activity of samples was decreased. Rheological analysis indicated that sucrose replacement up to 75% at temperature of 25°C and up to 50% at temperature of 4°C does not have a significant effect on the yield stress of samples. But, at higher sucrose replacements, the yield stress of samples was increased. Sensory analysis showed that HFCS‐55 has the potential to be used in place of sugar in chocolate syrup formulation. Novelty impact statement HFCS‐55 is an attractive sweetener due to its advantages over other nutritive sweeteners. Therefore, in the current study, it was successfully used in place of sucrose in the formulation of chocolate syrup with a focus on the physicochemical and sensorial properties of the final product.