SOME TRADITIONAL AND NEW SWEETENERS : CHARACTERIZATION AND POTENTIAL USE AS PIE FILLING

Ziena,, H. M.; Rahoma, A. T.; Abou-Gharbia, H. A.

doi:10.21608/jfds.2000.259182

SOME TRADITIONAL AND NEW SWEETENERS : CHARACTERIZATION AND POTENTIAL USE AS PIE FILLING

Document Type : Original Article

Authors

¹ Faculty of Agriculture, University of Alexandria, Damanhour Branch, Damanhour, 22516, Egypt

² National Company for Maize Products, City of the 10th of Ramadan, Egypt.

³ Faculty of Agriculture, University of Alexandria, El-Shatby, 21545, Alexandria, Egypt.

10.21608/jfds.2000.259182

Abstract

Four sweeteners (dates honey, treacle, glucose syrup and high fructose corn syrup “HFCS”) were investigated. The sweeteners exhibited the following characteristics: Brix° (70.1-80.1); dry matter (71.5-82.3%); refractive index (1.4657-1.4915); pH (4.5-4.6) and viscosity (6500-10250 c.p.). Sugars spectrum by HPLC indicated that glucose (44.33%) and fructose (27.00%) are the main sugars in treacle. Glucose syrup possessed the highest content of polysaccharides (53.65%). Notwithstanding, dates honey and treacle exhibited higher contents of ash, mineral elements (Na, K, Ca, P, Mg, Fe and Cu) and vitamins (riboflavin and folic acid) than each of glucose syrup and HFCS.
The four sweeteners were mixed in a blend with roasted chickpea or/and roasted peanut as pie filling. Among 32 treatments, panelists prefered pies containing dates honey and HFCS and were scored as superior to the control (Pies without filling).

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