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The goal in this research was to make new kinds of carbonated soft drinks by using
High Fructose Corn Syrup (HFCS) and to compare the organoleptic as well as their
other properties with control samples containing sucrose. Lemon, cola and orange
formulated soft drinks were produced while in their formulations, sucrose was replaced
with 60%, 80% and 100% HFCS (55% fructose). Later they were stored at 4 ?C , 25 ?C
and 40 ?C for one, two and four months. Samples were analyzed for titrable acidity, pH,
density, brix and sensory attributes (flavor, aroma, color, sweetness). Results indicated
that by using HFCS in soft drinks, significant changes (P<0.05) occur in pH, acidity
density and brix. No significant change was observed in flavor and aroma when 60% of
sucrose was replaced with HFCS in orange and cola and when 80% replaced in lemon
soft drinks (P> 0.05). By increasing HFCS, the acceptibility decreased significantly
P< 0.05). Storage caused pH, brix, density and sweetness to decrease although titrable
acidity increased. Flavor and aroma appealing samples decreased significantly (P<0.05)
especially at high temperatures of storage, there being no significant difference between
samples with HFCS and sucrose. Color stability during storage in darkness as well as
under light conditions was studied using sensory analysis and spectrophotometr. Results
indicated that sunset yellow and carmoisine used in orange soft drinks and cola colorant
used in cola soft drinks, were stable at different temperatures (4 ?C, 25?C and 40?C) of
storage up to a duration of four months but carmoisine was unstable when samples were
exposed to sun light. HFCS intensified fading of color in soft drinks in the presence of
light. Taken together , these results suggested that it is possible to replace sucrose with
HFCS in soft drink production without much important effect on quality. Through this,
reduction in the coast of soft drink production can be achieved.