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ACCEPTANCE AND STABILITY OF CHOCOLATE AND STRAWBERRY FOUNTAIN SYRUPS MADE WITH CONCENTRATED, DECOLORIZED, DEIONIZED HYDROLYZED WHEY PERMEATE 1
Author(s) -
BRADLEY R. L.,
REXROAT THERESE M.
Publication year - 1988
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1988.tb00075.x
Subject(s) - chemistry , food science , sugar , flavor , milk chocolate , organoleptic , sucrose , lactose , high fructose corn syrup , sweetness
Two lots of whey permeate from ultrafiltration of sweet cheese whey were deionized, decolorized, treated with a β‐galactosidase to hydrolyze lactose and concentrated. The second lot was heated to 75 C following concentration to decrease the potential for sugar crystallization. Each lot of concentrated, decolorized, deionized hydrolyzed whey permeate (CHWP) was used in chocolate and strawberry fountain syrups as a partial or total sucrose replacement. Each syrup underwent organoleptic evaluation with comparison to a sucrose control. Samples of each syrup were also stored for 2 months at 4 C and 25 C. Chocolate syrups made with complete replacement by CHWP lots 1 and 2 scored very high but only syrups made with CHWP lot 2 were stable after 2 months storage. Strawberry syrups made with complete replacement by either lot of CHWP were sweet enough but scored poor in off‐flavor intensity and overall preference. Syrups made with 50% replacement scored high in overall preference but poor in off‐flavor intensity. Syrups made with greater than 50% replacement of sucrose became irreversibly crystallized and discolored after 2 months storage. CHWP had acceptable flavor and sweetness for use in highly flavored fountain syrups and should be economical to produce and be competitive with fructose and corn sweeteners.