Addition Of Syrup Research Articles

Revolutionizing Silage Production Process: Enhancing Quality with Expired Commercial Syrup Addition in Fresh Silage made of Napier Grass and Fine Rice Bran

Revolutionizing Silage Production Process: Enhancing Quality with Expired Commercial Syrup Addition in Fresh Silage made of Napier Grass and Fine Rice Bran

A new approach to detecting sugar syrup addition to honey: Stable isotope analysis of hexamethylenetetramine synthesised from honey monosaccharides (fructose and glucose)

One of the most common types of adulteration of honey involves the addition of invert sugar syrups. A new method was developed to measure the stable isotope ratios of carbon and carbon-bound non-exchangeable (CBNE) hydrogen from specific molecular positions in fructose and glucose in honey. This was achieved through periodate oxidation of the sugars to produce formaldehyde, followed by reaction with ammonia to form hexamethylenetetramine (HMT). The preparation was simplified, optimized, and validated by isotopic analysis of replicate syntheses of HMT from fructose, glucose, sugar syrup and a representative authentic honey sample. The optimized method had a repeatability standard deviation from 1.5‰ to 3.0‰ and from 0.1‰ to 0.4‰ for δ2H and δ13C, respectively. This methodology has advantages over alternative isotopic methods, for measuring CBNE hydrogen isotope ratios in sugars, in terms of time, sensitivity and operability and offers a complementary method to differentiate authentic honey from invert sugar syrups.

Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome.

In the frame of efforts to add value to the Mediterranean currant cultivation and processing sectors, which is essential for their sustainability, sweet wine production is proposed from the finishing side-stream (FSS) of premium quality Corinthian currants, involving complete fermentation using an alcohol-tolerant yeast followed by (i) the addition of FSS to extract sugars or (ii) syrup made from FSS to adjust sweetness. Wine was also made by (iii) ceasing fermentation at the desired sugar level by ethanol addition. The non-fortified wines had 15.2-15.5% ethanol, 115-145 g/L residual sugar, 7.2-7.6 g/L titratable acidity, low volatile acidity (VA; <0.33 g/L), 280-330 mg/L phenolic content (TPC) (as gallic acid), and 23.8-35.6 mg/L antioxidant capacity (AC) (as ascorbic acid). In total, 160 volatiles were identified by SPME GC-MS, including compounds derived from the grapes, the raisin drying, and the fermentation process. The non-fortified wines had better characteristics (mainly VA, AC, and TPC) than the fortified wine, while sweetness adjustment by FSS is the simplest and lowest cost method since it does not involve ethanol or syrup addition. The proposed methods can lead to good quality sweet wines with a characteristic fruity (grape/raisin) flavor that could be commercialized as specialty raisin beverages or liqueurs.

Detection of Low-Level Adulteration of Hungarian Honey Using near Infrared Spectroscopy

Honey adulteration is a worldwide problem; however, its detection is a challenge for researchers and authorities. There are numerous ways of honey counterfeiting; amongst them, direct adulteration is one of the most common methods. Correlative techniques, such as near-infrared spectroscopy (NIRS), are useful tools in the detection of honey adulteration; however, this method has not been applied to Hungarian honeys. The aim of this research was to investigate the performance of NIRS for the detection of sugar syrup addition to Hungarian honeys at lower concentration levels (&lt;10% w/w). Acacia, rape, forest, sunflower, and linden honeys were mixed with high-fructose-content sugar syrup, rice syrup, or self-made glucose fructose syrup in 3%, 5%, and 10% w/w. NIRS analysis was performed in the spectral range of 950–1650 nm. Principal component analysis was coupled with linear discriminant analysis and partial least square regression models were built for the classification and prediction of adulteration levels, respectively. Our results showed that the performance of NIRS highly depends on both type of syrup and honey. PCA-LDA models provided the 100% correct classification of control in the case of all the models, while PLSR results could predict the added sugar syrup content in the case of rice and F40 syrup models, obtaining &gt;2.2 RPDCV value.

Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages

This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition and flavor complexity through the non-Saccharomyces species. Saccharomyces cerevisiae (SC) pure cultures were used as reference beverages. Pure cultures of Lachancea thermotolerans (LT) and co-inoculated Lachancea thermotolerans with Saccharomyces cerevisiae (MIX) were included for grape–plum must fermentation at a pilot scale. The process involves two steps: a primary alcoholic fermentation in stainless steel tanks (F1) and a secondary fermentation in a bottle after dextrose syrup addition (F2). The chemical compositions of all beverages obtained in F1 and F2 were studied. Compared to SC, must inoculated with L. thermotolerans (LT and MIX) required four more days to complete the fermentation of sugars during F1. SC fermentation tended to have slightly higher pH and titratable acidity values and lower concentrations of total phenols. Final levels of aromatic precursor nitrogen and sulfur amino nitrogen were obtained more in SC than in LT and MIX. SC treatment had higher final levels of histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, and cysteine. Related to individual amino acids, SC treatment had higher final levels of histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, and cysteine. Analysis of the volatile composition showed that, compared with SC, MIX had the highest percentage of higher alcohols (3-methyl-1-butanol and 2-methyl-1-butanol) and acetates (isoamyl acetate and isobutyl acetate) which are associated with fruity and banana aromas. A decreasing trend in volatile fatty acids was observed in LT and MIX compared to SC. LT application, both in pure and mixed culture, significantly modified the values of the percentage of 5 of the 10 ethyl ester compounds analyzed. Finally, the sensory analysis showed that there were no significant differences, even though the non-Saccharomyces had a higher percentage of volatile metabolites. The results have shown that through this process an innovative and high-quality product was obtained: a low-alcohol beverage made from grapes and plums, which could be developed at an industrial level due to the increasing interest of consumers in this type of product.

Honey adulteration detection based on composition and differential scanning calorimetry (DSC) parameters

One of the most important issues regarding the quality of honey is its adulteration through the addition of non-allowed substances. For this reason, this study aimed at assessing the usefulness of DSC combined with sugar composition analysis for the detection of sunflower honey adulteration with five types of syrups (agave, maple, rice, corn, and inverted sugar syrup) in percentages of 5, 10 and 20%. Sunflower honey and the syrup samples showed differences in the fructose and glucose content. For these two sugars, an overall reduction of the concentration was observed following adulteration; a greater difference was observed when the adulteration was made with corn syrup, maple syrup or rice syrup. Authentic honey showed one or two thermal transitions (glass transition and a second transition), and notable different DSC parameters by comparison to syrup samples. The addition of syrup and the increase of the proportion of syrup added determined a slight decrease of the glass transition temperature of honey. The sugar composition and the DSC parameters coupled with PLSR were successful in predicting the percentage of adulteration agent added into honey.

Temperature effect on sensory attributes, thermal and rheological properties of concentrated aguamiel syrups of two Agave species

In Mexico, Agave spp. is traditionally used for many purposes, currently for the production of syrup. Agave syrup can be obtained by thermal concentration of aguamiel sap from certain Agave species. In the present work, aguamiel concentrated at different temperatures (70, 80, 90, and 95 °C) and from A. salmiana and A. atrovirens species were characterized by thermal, spectroscopy, rheological, and sensory techniques. The thermal behavior of the syrups depended mainly on glucose and fructose content. In the spectroscopy analysis, the syrups presented bands between 1417 and 925 cm−1, corresponding to high carbohydrate content. The syrups showed a non-Newtonian behavior fitted mainly through the Power Law equation. Principal component analysis was performed on the sensory analysis to establish a tendency in the evaluated attributes. The sweetness was remarkable in the A. atrovirens syrups. The obtained results are essential in the characterization of agave concentrated and useful in the syrup addition to other food products.

Detection and evaluation of saccharide adulteration in Italian honey by NMR spectroscopy

The detection of honey adulteration is still an open question, and in these last year's particularly challenging due to the very limited production. This illegal practice is attracting producers worldwide, mostly due to the relevant economic gain available and to the lack of an official analytical method able to detect adulterations, particularly syrups. In the present study the use of both targeted and untargeted NMR spectroscopy have been applied to reveal inulin, corn/malt syrup and invert sugar syrup addition. Untargeted NMR data of pure and artificially adulterated samples in the range of 10–40% were statistical analyzed and OPLS models were used to predict samples spiked with the saccharide adulterants, resulting in very good predictions of the adulteration percentage. Targeted NMR data were concurrently evaluated, allowing to predict the adulteration percentage on the basis of calibration curves. Both these approaches revealed their robust capability in detecting and estimating the percentage of adulteration in the three different botanical origins of Italian honeys, like chestnut, polyfloral and acacia, thus suggesting the potential applicability of this approach to other botanical origins.

Cider home-scale production from the local green apple (Ziziphus mauritiana): The effects of pasteurization conditions, soda and syrup addition on quality aspects

ABSTRACT The study aimed to investigate the effects of in-bottle pasteurization conditions, soda water, different types and ratios of flavor syrup additions on several quality attributes of the green apple (Ziziphus mauritiana) cider. Higher pasteurized temperature and time resulted in lower total acid content; however, there was no significant difference between the different temperatures and time. The product with the pasteurized conditions of 70°C and 10 min provided the highest overall acceptance score and completely met microbiological standards of safety. However, as the pasteurization temperature and time increased, the lower the taste and smell scores were found for the product. The amount of soda water added positively affects not only the sensory quality but also the alcohol content. The addition of strawberry and sugar syrup at 10–14% (v/v) were the most preferred, while that of honey syrup at these ratios were all low in sensory evaluation score.

Semi‐solid fibre syrup for sugar reduction in cookies

AbstractSince sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar‐reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims.

Simulation of synbiotic ice cream fermentation process

Expanding the range of products of therapeutic and prophylactic orientation is a priority direction of the state policy in the field of healthy nutrition. Products enriched with functional components improve the general state of the body, have high organoleptic characteristics in combination with increased biological value. The production of synbiotic ice cream is one of the promising trends in the dairy industry. Due to its unique composition and technological peculiarities, the ice cream retains the desired organoleptic and functional properties. Pro- and prebiotic components in it are conserved by freezing, and activated only when they enter the organism. It has been established experimentally, that high concentrations of monosaccharides have an inhibitory effect on the development of probiotic cultures, therefore, the purpose of the research is to simulate the fermentation process of the ice cream enriched with prebiotic components, in order to determine optimal characteristics and establish rational syrup concentrations. Lactic bacteria of Lactobacillus acidophilus species that remain active in a wide temperature range and suppressing pathogenic microflora, as well as berry syrup with a high concentration of vitamins and minerals have been used as components that ensure the functionality of the product. Phased addition of syrup has been recommended for the ex- periment. As a result of the research, a model recipe for synbiotic ice cream has been developed, the quantitative regularities of the influence of various concentrations of fructose syrup on the process of fermentation of compound have been determined, organoleptic characteristics of soft-serve ice cream have been investigated, a power-law model of the dependence of the duration of fermentation on the mass fraction of fructose syrup has been obtained. It has been found that a decrease in the initial concentration makes it possible to shorten the technological cycle and regulate the acidity index.

Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking

The target of this work was to develop a novel, industrially applicable process for simultaneously releasing different valuable components from wheat bran, including carbohydrates, oligomeric arabinoxylan and antioxidants. The process was based on alkaline pretreatment with potassium hydroxide (KOH) and subsequent enzymatic hydrolysis. Increasing KOH-dosage and thermal severity in pretreatment promoted carbohydrate solubilisation in hydrolysis, reaching glucose and arabinoxylan yields up to 86% and 76%, respectively. Release of antioxidants was particularly promoted by increasing KOH-dosage, while both the pretreatment severity and KOH-dosage promoted the release of oligomeric arabinoxylan in enzymatic hydrolysis. Two bran syrups, with or without KOH-treatment, were tested in bread making by substituting added sugar in the dough with bran syrup. The KOH-derived KCl also substituted 30% of NaCl in the bread formulation. The addition of bran syrup did not affect the baking properties of wheat bread dough. However, a decrease in bread flavour balance was observed with addition of syrup from KOH-pretreated bran. Conceptual level techno-economic assessment indicated that production of bran syrup would be economically feasible at a minimum selling price of 770 €/t and 1030 €/t with KOH-pretreatment and without KOH, respectively.

Quantitative analysis of honey adulteration by spectrum analysis combined with several high-level data fusion strategies

Illegal addition of syrup to honey products would refdeduce the natural nutritional value of honey. It is essential to develop convenient and accurate analytical methods to rapidly monitor products quality. This study investigated the potential usability of combining mid infrared(MIR) and Raman for the quantification of HFGS (high fructose syrup) in bass honey blends. Where in the partial least squares (PLS) model was established to predict the concentration of the adulterant. Three data fusion strategies (low, mid and high-level) were applied to take advantage of the synergistic effect of chemical information from MIR and Raman, and adopted three high-level data fusion strategies to improve the prediction accuracy of the quantitative model. After data fusion, the RMSEP of high-level (1–3) were better than MIR (1.93) and Raman (2.30). Besides, calibration coefficient of determination (R2) and the RMSECV of high-level data fusion (1–3)also outperformed Raman (0.80, 3.38) and MIR (0.95,1.63).Results showed that: (1) The chemical information obtained from MIR and Raman have complementary advantages. (2) The three high-level fusion strategies can be used as a reliable tool for quantitative analysis.

Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt

Consumers are demanding for healthier and safe products. In this context, we proposed the development of an intelligent sheep milk yogurt, with a natural coloring agent, that changes color as the acidity increases, an indicative of shelf life decay. For that propose, jabuticaba ( Myrciaria jaboticaba ) syrup (15%, 30%, and 45% soluble solids) was added to the milk before fermentation. Yogurts ability in reporting acidity by changing color was observed by correlating yogurt titratable acidity (Dornic) and pH with visual and colorimetric parameters (L, a, and b). Other physical-chemical parameters as fat, protein, moisture, and ash were also analyzed to evaluate the syrup addition effect on yogurts composition. Statistical analysis of the data was performed through analysis of variance and the means were compared by the Tukey test at 5% of probability. Results have indicated that intelligent yogurts naturally colored with jabuticaba syrup, was able to change color from light purple to dark purple pigmentation, indicating pH decrease. Jabuticaba syrup affected yogurts composition, increasing titratable acidity, fat and ash as jabuticaba syrup soluble solids concentration increased.

Chicory syrup as a substitution of sugar in fine pastry

Fine pastry is a favorite snack but contains big amount fats and sugars. Sugar consumption is a major factor in the development of diabetes and obesity. Because of the growing interest in low-calorie alternatives to sucrose, producers react with different new products which can replace sugar and do not compromise the consumer acceptability of food products. This study deals with replacement of sugar with chicory oligofructose syrup, which provides same sweetness as sugar but contain over 70 % of fiber. Chicory syrup is composed of oligo-fructose and inulin. Inulin-type fructans are beneficial for immune and cardiovascular systems and its prebiotic function can protect colon health. In this study, the influence of sucrose (7 g.100g-1) replacement with chicory oligofructose syrup (0; 3.5; 7 g.100g-1) on the texture, specific loaf volume and sensory acceptability of biologically leavened muffins was tested. The substitution of sugar by the chicory syrup decreased specific loaf volume from 2.15 to 2.01 mL.g-1 while hardness, springiness and chewiness increased. There was no detrimental impact of syrup addition to cohesiveness of fine pastry muffin. It was observed that due to the syrup addition, pastry hardens faster, as showed results of hardnesss measured after 24 h. Bread crumb and crust sensory characteristics were not affected by the syrup addition. Weak impact of sugar replacement on sensory evaluation may be related to a reduced amount of the panelists involved in this study. More extensive study will, however, be performed to describe the impact of sugar replacement of fine biologically leavened muffins in more details. The results of this preliminary study shows, that the substitution of sugar by chicory syrup change textural properties and loaf volume. Despite all, based on sensory analysis the chicory syrup up to amount 7 g.100g-1 seems to be adequate for its use as a sugar replacer in fine pastry as biologically leavened muffins.

718 Factors affecting the color of dried distillers grains with solubles

A very common and easily measured metric to characterize dried distillers grains with solubles (DDGS) is color. Drying practices and equipment used by ethanol biorefineries during the early stages of the industry often resulted in dark and burnt DDGS with poor digestibility. These early experiences led to the perception that heating was the only factor contributing to DDGS color. It was our objective to review ethanol production variables to identify additional factors which affect the color of DDGS. Data was collected from 27 POET (Sioux Falls, SD) biorefineries during the period from January 1, 2016 to December 31, 2016. Hunter L color values of DDGS were matched with production variables collected during the ethanol process for each batch of DDGS. Preliminary evaluation of the data identified an obvious difference of dryer type on DDGS color and therefore only data from biorefineries with dual ring dryer technology were selected. This resulted in a data set of 7,575 Hunter L color observations from 16 biorefineries. Data from 57 variables on a batch basis that where shown to be correlated to DDGS Hunter L color were analyzed using the multiple linear regression platform of JMP (JMP Pro, version 12.2.0). All variables had a variance inflation factor less than 2 so multicollinearity was not an issue. The Hunter L Color of DDGS ranged from 41 to 63 for these batches and averaged 54.26 ± 3.49 (SD). Nineteen variables were identified as being related to DDGS color and included in the model. The R2 for the actual color by predicted color for the model was 0.51 and the root mean square error was 2.45. The LogWorth statistic is a logarithmic transformation of the p-value and used to determine contribution of each variable to the model. Greatest LogWorth values were for residual glucose (403.0), syrup dryer temperature (148.6), syrup dryer exit temperature (146.9), normalized syrup addition to the wetcake dryer (88.7), oil separation process temperature (85.7), and syrup percent solids (82.5). In conclusion, this evaluation identified several factors that affect color of DDGS at biorefineries using a similar ethanol process. The data would suggest there are factors that are not routinely collected at biorefineries which may also have an effect on DDGS color. Additional research needs to be conducted to not only better understand factors associated with DDGS color, but also further identify how these factors affect DDGS digestibility and quality.

A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin.

Honey is a highly consumed natural product, not only for its taste and nutritional value, but also for its health benefits. Owing to characteristics that are essentially or exclusively related to the specific region or particular local environment and flora, honey can be classified as a premium product generally perceived as a high-quality and valued product because of its desirable flavor and taste. Consequently, honey has been a target of adulteration through inappropriate/fraudulent production practices and mislabeling origin. Globally, authentication of honey covers 2 main aspects: the production, with main issues related to sugar syrup addition, filtration, thermal treatment, and water content; and the labeled origin (geographical and/or botanical) and "organic" provenance. This review addresses all those issues, focusing on the approaches to detect the different types of honey adulteration. Due to the complex nature of honey and to the different types of adulteration, its authentication has been challenging and prompted the development of several advanced analytical approaches. Therefore, an updated, critical, and extensive overview on the current and advanced analytical methods targeting markers of adulteration/authenticity, including nontarget fingerprint approaches will be provided. The most recent advances on molecular, chromatographic, and spectroscopic methodologies will be described, emphasizing their pros and cons for the identification of botanical and geographical origins.

Thermal properties of honey as affected by the addition of sugar syrup

Ensuring the authenticity of honey is a priority for producers and regulatory authorities. The aim of this work was to evaluate the thermal properties (using a Differential Scanning Calorimeter “DSC”) of ten types of sugar syrup, six types of honey and mixtures of sunflower honey with all these syrups at different proportions simulating the adulteration of honey (ratio honey/syrup: 80/20; 90/10; 95/05). The glass transition temperature (Tg midpoint) ranged from 60.2 °C to 67.3 °C in honey samples and from 32.8 °C to 95.8 °C in syrup samples. The differences in sugar composition of the syrups mainly affect their thermal properties. In the adulterated samples, the glass transition temperature was affected by the type of syrup, proportionally to the adulteration level. These results offer compelling evidence that the DSC can be used for the identification of addition of syrup to honey, although to be conclusive a greater number of honey types must be considered.

The use of rose hips in the technology of alcoholic beverage

The problem of developing beer drinks with added fruits, berries or extract's of plant is very actual problem. The aim of this study was to investigate the possibility of using syrup and rose hips in technology Ales. In the work explored the form of the introduction of rose hips, as well as the stage of application, and the maximum allowable amount of additive. The proportion of syrup in different dose was 20 25 and 30% by weight of malt. Syrup made at the stage of wort boiling with hops. Rose hips were added to the number 15,20 and 25 g/l for 5 minutes before the end of wort boiling. The influence of introduced additives on the activity of yeast were studied. It is shown that the biomass growth and activity of yeast in all the variants of the experiment are practically the same. The article discusses the effect of different concentrations of rose hip syrup and insertion of the fruit on the fermentation and quality of final beer. The introduction of the investigated concentrations of the syrup does not impact greatly on the course of fermentation, physico-chemical parameters and organoleptic characteristics of the beverage. Samples with the addition of syrup to the basic characteristics are similar to control sample. They are distinguished caramel taste, aggravated by the increasing share of the syrup. It is shown that the optimal form to make the herbal supplement of rose hips in the technology of production of Ales are rose hips. The most balanced organoleptic characteristics was the sample with the rose hips in a quantity of 0,4 kg on 1 dal Ale.

Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storage.

The chemical stability of the green tea (GT) preparation during refrigerated storage was investigated following the addition of mint (MS) or pomegranate (PS) syrups, a common habit in the Mediterranean countries that improves the savor of this popular beverage. The supernatants recovered by centrifuging GT supplemented or not with mint (GTMS) or pomegranate (GTPS) syrup were examined for their polyphenolic profiles using the high performance liquid chromatography with diode array detection and electrospray ionization-mass spectrometry. Following storage at 4°C for 15days, not-supplemented GT showed a significant decrease (≈92%) of its phenolic content. However, the decrease was relatively lesser in GTPS (≈36%) and in GTMS (≈40%). The observed slight increase of the extractable polyphenolics in PS and MS during the storage might explain in part the relatively limited decrease of GTPS and GTMS total phenolic content. However, chromatographic examination proved that some tea compounds, particularly caffeine, were preserved following PS and MS supplementation. Likewise, syrups'addition to GT significantly (P < 0.5) limited the reduction of its antioxidant capacity as revealed by the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis-(3-ethylbenz-thialzoline-6-sulfonic acid)) assays. As expected, the antimicrobial trials showed that Gram (+) Staphylococcus aureus and Staphylococcus epidermidis were the most sensitive strains to tea polyphenols. The syrups supplementation noticeably preserved the tea bacteriostatic and bactericide activities during storage. The obtained analytical results demonstrate that MS or PS addition to green tea beverage stabilized its polyphenolic content and biofunctional properties during refrigerated storage, thus, scientifically supporting this popular practice in the Mediterranean countries.