Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties

In this study, high fructose corn syrup (HFCS-55) was used in place of sucrose in the formulation of chocolate syrup. HFCS-55 is an alternative sweetener used extensively in beverage industry due to convenient application and economic benefits. Four substitutions (25%, 50%, 75%, and 100%) were taken into account. For evaluating the effects of this substitution, physicochemical, rheological, and sensory properties of samples were analyzed. In the case of using HFCS-55, the water activity of samples was decreased. Rheological analysis indicated that sucrose replacement up to 75% at temperature of 25°C and up to 50% at temperature of 4°C does not have a significant effect on the yield stress of samples. But, at higher sucrose replacements, the yield stress of samples was increased. Sensory analysis showed that HFCS-55 has the potential to be used in place of sugar in chocolate syrup formulation. Novelty impact statement HFCS-55 is an attractive sweetener due to its advantages over other nutritive sweeteners. Therefore, in the current study, it was successfully used in place of sucrose in the formulation of chocolate syrup with a focus on the physicochemical and sensorial properties of the final product.