Masters Theses

Date of Award

6-1978

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

J. L. Collins

Committee Members

H. O. Jaynes, I. E. McCarty

Abstract

The objective of this study was to determine the effect of added corn syrup on some attributes of sorghum syrup. Corn syrup was added to sorghum syrup in increments of 20% to a maximum of 100%. Addition of corn syrup caused a linear increase in Brix Values from 77.0 for sorghum syrup to 78.4 for the corn syrup-water sample, pH of sorghum syrup was increased linearly from 5.18 to 5.32 as the percentage of corn syrup was raised to 77.3. Titratable acidity decreased linearly from 0.487% for sorghum syrup to 0.029% for the corn syrup-water sample. Syrups became increasingly lighter (YCIE values increased) as the percentage of corn syrup was raised. The data followed the fourth order polynomial with the greatest changes in YCIE values occurring at the higher levels of corn syrup. The panel gave the highest scores for preference to the sorghum-corn syrup blend with 39.5% corn syrup. These values were not always significantly greater than scores for all other samples, however, the scores for flavor and lightness-darkness were greater than the scores for sorghum syrup. Observations on samples six months after preparation showed the sorghum syrup had crystallized, the sorghum-corn syrup blends of 58.7 and 77.3% corn syrup had noticeable amounts of suspended substances, and the blend with 77.3% corn syrup had a thin layer of glucose crystals in the bottom of the container. The blend with 39.5% corn syrup was free of sugar crystals and noticeable suspended substances. One may conclude that there is a trend for preference of sorghum-corn syrup blends at certain levels.of corn syrup.

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