Fereshteh Fatourehchi - Zar Macaron University of Applied Sciences and Technology
Flora Farrokhi - Department of Food Science and Technology,Science and Research Branch, Islamic Azad University,Tehran, Iran
Orang Eyvazzadeh - Department of Food Science and Technology,Varamin Branch, Islamic Azad University
Ali Bahadori - R&D Department, Gandomkob Company
Amin Sayed Yaghoubi - R&D Department, Zar Macaron Company

Floury (soft) corn (Zea mays var. amyalcea) is mainly used in glucose syrup industry, but most of the imported corn is flint or hard corn (Zea mays var. indurate ). Considering the necessity and importance of using soft and hard corn flour mixture in the production glucose and fructose syrups and the impact of corn flour on the produced syrups properties, in this study, by replacing hard corn flour with soft corn flour (with percentages of ۰%, ۳۰%, ۵۰% and ۷۰%), glucose syrup was produced and the effect of corn flour substitution ratios on the sensory properties and colorimetric parameters of glucose syrup obtained from these flour mixtures was investigated. The results showed that increasing the ratio of hard corn flour up to ۷۰% substitution, significantly affected the colorimetric and organoleptic properties of the produced glucose syrup including color parameters, flavor and taste, aroma, visual color, appearance and overall acceptance and reduced them (p<۰.۰۵). According to the obtained results, it is possible to use hard corn in different replacement amounts less than ۷۰% in terms of appearance and organoleptic characteristics in the production of glucose syrup. Also, glucose syrup obtained from soft corn flour, which has been replaced with less than ۵۰% hard corn flour has the ability to become fructose syrup as a substitute for sugar in the food industry in terms of appearance and organoleptic characteristics.

Colorimetric Parameter, Enzymatic Hydrolysis, Flint (hard) corn, Floury (soft) corn, Glucose syrup, Organoleptic Properties.