effect of sucrose replacement with date syrup powder on physiochemical properties of sponge cake such as specific gravity, volume, apparent density, solid density, porosity, symmetry, moisture content, water activity, crust color and textural firmness was studied. batter specific gravity of the control sample was higher than that of other samples. sucrose replacement with 100% of date syrup pow...

There is growing miasma in our national correspondence over the increasing heft and metabolic dysfunction of everyday Americans. The origin of this mounting poundage has many parents, not the least of which is our appetite for nutritive (read caloric) sweeteners in processed foods and beverages. The culprit derivatives taking most heat today are various formulations of added fructose. Bray et a...

F ructose is a sweet tasting sugar that is found naturally in fruits and some vegetables and has been part of the human diet—in modest amounts—for eons. The increasing consumption of sugar has dramatically increased our exposure to fructose (1). Sugar consumption has risen more than 40-fold since the Declaration of Independence was signed 250 years ago, andmore than 40% of the added sugars in o...

Dietary fructose intake is increasing. It is increasing primarily from added sugars, including sucrose and high fructose corn syrup, and correlates epidemiologically with the rising prevalence of metabolic syndrome and hypertension worldwide. The administration of fructose to animals and humans increases BP and the development of metabolic syndrome. These changes occur independently of caloric ...

In recent years there has been renewed interest in the development of novel grain classification methods that could complement traditional empirical tests. A speckle pattern occurs when a laser beam illuminates an optically rough surface that flickers when the object is active and is called biospeckle. In this work, we use laser biospeckle to classify maize (Zea mays L.) kernel hardness. A seri...

High fructose corn syrup (HFCS) is a liquid alternative sweetener to sucrose that is made from corn, the “king of crops” using chemicals (caustic soda, hydrochloric acid) and enzymes ( -amylase and glucoamylase) to hydrolyze corn starch to corn syrup containing mostly glucose and a third enzyme (glucose isomerase) to isomerize glucose in corn syrup to fructose to yield HFCS products classified ...

The consumption of artificially sweetened processed foods, particularly high in fructose or high fructose corn syrup, has increased significantly in the past few decades. As such, interest into the long term outcomes of consuming high levels of fructose has increased significantly, particularly when the exposure is early in life. Epidemiological and experimental evidence has linked fructose con...

BACKGROUND Consumption of high-fructose corn syrup, as well as cane sugar, has been implicated in the rise of the obesity and diabetes epidemics. To date, however, no reliable biomarker for the consumption of these sweeteners is available. OBJECTIVE The objective of the study was to determine the natural abundance stable-carbon-isotope signature of commonly consumed foods of plant origin. D...

HFS (High Fructose Syrup) from gembolo tubers is an innovation in to utilize which so far have not been used optimally. The purpose of this study was determine the effect substrate concentration and duration saccharification on physicochemical characteristics Syrup). This a completely randomized design (CRD) with 2 factors consisting 9 treatment levels. factor I (15%, 20% 25%) II length (24 hou...