Invert syrup is widely used in confectionary industry such as biscuit production. The syrup is produced by mixes of different types of organic (e. g. citric and tartaric) and inorganic acids (e.g. HCl and H3PO4). In this study, invert syrup was produced by mixes of three different acids (chloridric, citric and tartaric). These syrups were later applied in the production of three kinds of biscuits (Tabasom, Ghand-E-Asal, and Shekarin). Finally, the effect of these syrups on the shelflife of biscuits was investigated. Four variables of moisture content (%), pH, peroxide value (meq/kg) and acidity (%) were determined. The analysis of variance (ANOVA) indicated that the kind of acid affects shelflife of products by having a substantial effect on decreasing moisture, peroxide and acidity and therefore, increasing the shelflife of the products. Results also indicated that biscuits produced by HCl mix had the better quality characteristics than the other two acids (citric and tartaric) applied.
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