Effects of pH, temperature, and syrup concentration on color formation in glucose syrups were studied and the shelf life of syrups under various conditions was estimated. Temperatures of 5, 25, and 45 ºC, pH values of 4, 5, and 6 as well as concentrations of 30, 40, 50, 60, 70, and 80 ºBrix were examined. After 26 weeks no significant color changes were observed at 5 ºC. At 45 ºC, color formati...

An experiment was conducted at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during year 2022-2023. The pineapple (Ananas comosus L.) is a popular tropical fruit in India. It well-known for its nutritional and therapeutic properties, but it not an easy food to consume on own. has lot potential processed forms like candy. Attempts are being made creat...

Stickiness of sugar solutions causes problems in various food products and operations. In this study, the effects glucose syrup type (dextrose equivalent) crystalline particles on stickiness with water contents from 10 to 20% were determined. Four different corn syrups varying dextrose equivalence (DE) used determine polysaccharide distribution stickiness. The (zirconium oxide beads (Zr2O3), fo...