Ghaderi-Ghahfarokhi, M

[ 1 ] - Effects of Sugar Substitution with High Fructose Corn Syrup on the Qualitative, Rheological and Sensorial Characteristics of Tomato Ketchup Sauce

Background and Objectives: Nutritional value, color, flavor and consistency are the major quality attributes of tomato ketchup, influencing the buying behavior of the consumers. In this study, the effects of sugar replacement with high fructose corn syrup (HFCS) on the qualitative properties of ketchup sauce were investigated.  Materials & Methods: In the present study, sucrose was replaced wi...