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This is to certify that the
thesis entitled

The Effect of Different Sweeteners
on the Quality of Maraschino Cherries

presented by

TOURAN CHERAGHI-SEIFABAD

has been accented towards fulfillment
of the requirements for

Masters de 6i; Food Science &
ye aHuman Nutrition

 

 

1 WM. C /
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DateAqggst 12, 1981

0-7639

OVERDU FI ES:
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EQRNING LIBRARY MATERIALS:
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charge fro. circulation records

   
  

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Wil- z‘DTI 33:81

 

 

THE EFFECT OF DIFFERENT SNEETENERS
ON THE QUALITY OF MARASCHINO CHERRIES

By
Touran Cheraghi-Seifabad

A THESIS

Submitted to
Michigan State University
in partial fulfillment of the requirements

for the degree of

MASTER OF SCIENCE

Department of Food Science and Human Nutrition

1981

ABSTRACT
THE EFFECT OF DIFFERENT SNEETENERS
ON THE QUALITY OF MARASCHINO CHERRIES
By
Touran Cheraghi-Seifabad

Studies were initiated to determine the effect of
eleven corn syrups and corn syrup-sucrose mixtures on the
quality of maraschino cherries. Maraschino cherries were
produced using commercially brined Napoleon cherries and
commercial finishing procedures but substituting the various
corn sweetener or corn sweetener-sucrose mixture (50/50) for
sucrose. Granulated cane sugar was used as a control.
Sweetener composition was determined by HPLC at the beginning
of the study. Replicated samples of all treatments were
stored at 44°F (6.6°C), 72°F (22.6°C), 84°C (31.7°C); samples
were removed at one month intervals to determine product
shelf life indicating variations in weight, firmness, falvor
and acceptability. Results indicate that during the finishing
process the control (sucrose) and High Fructose corn syrups
had the highest weight gains. During the storage period
products stored at 44°F (6.6°C) had significantly higher
weight gain than at the other temperatures. No significant
difference was found between firmness of any of the products
except the samples made with nusweet, corn syrup, which had a

very soft texture.

To my parents and sister and
brothers

ACKNOWLEDGMENTS

I am sincerely grateful to Dr. J.N. Cash for his
guidance, suggestions, and support throughout the course
of this study and the preparation of this manuscript.

I would also like to thank the other members of my
guidance committee, Drs. H. Lockhart, P. Markakis, and
M.A. Uebersax.

Special thanks to Corn Product Company, Staley and
Clinton Company for their contribution of various corn
syrups for use in this project. Appreciation is also
extended to R.C. Harren & Company, Inc., and Kroupa's Inc.
of Traverse City, Michigan for their generous supply of
brined Napoleon cherries.

Acknowledgment is extended to the Michigan Association
of Cherry Producers for their financial support of this
work.

Finally, I am most grateful to my parents for their

' encouragement and support during the course of my studies.

TABLE OF CONTENTS

LIST or TABLES.
LIST or FIGURES
INTRODUCTION.
LITERATURE'REVIEH

MATERIALS AND METHODS
Raw Product. . .
Brined Cherry Preparation.
Treatments .
Processing of Maraschino Cherries.
Storage Conditions . .
Height Change (Yield).
Texture. . . .
Viscosity. . .
Taste Panel Procedure. . .
Application of HPLC to Characterization .of
Individual Carbohydrates in Syrups
Sulfur Dioxide Determination

RESULTS AND DISCUSSION.
SUMMARY AND CONCLUSIONS

APPENDICES. .

Sweetener Characteristics. .

Height Changes During Finishing Process.
Viscosities of Various Syrups at Various
Temperatures . . . . . . . . .
Storage Studies. .

Textural Properties of Finished Products
SenSory Evaluation . . .

'TIU'IU OW)

LIST or REFERENCES.

iv

Page

viii

Table

Al
A2
A3

A4

LIST OF TABLES

Application of HFCS with invert sugar and
sucrose in carbonated beverages.

Syrups used in the preparation of maraschino
cherries . . . . . . .

Characteristics of various syrups (HPLC) used in
this study . . . . . . . . . .

2-way analysis of variance, mean square and F-
value for finishing process of maraschine
cherries . . . . . . . .

Comparison of percent weight changes after three
months at three different storage temperatures

3-way analysis of variance the effect of treat-
ments, storage time and storage temperature on
the percent weight change. . . .

2-way analysis of variance, mean squares for
firmness of maraschino cherries measured by
manual puncture (chatillon).

One-way analysis of variance, square mean and
F- ratio for firmness of maraschino cherries
after three months storage at storage tempera-
ture of 44° F (6. 60F) as measured by Kramer
shear press. . . . . . . . . . . . . . .

Effect of temperature on firmness of maraschino
cherries after three months storage, as
measured by manual puncture (chatillon).
Characteristic of corn product corn syrup 1632
Characteristic of corn product corn syrup 1132

Characteristic of corn product, invertose High
Fructose corn syrup 2643 . . . . . . . . .

Characteristics of isosweet: 100 High Fructose
corn syrup . . . . . . .

Page

21

25

32

36

38

41

51

52

53
60
61

62

63

Table
A5

A6

A7

A8

A9

A10

Cl

C2

01

D2

03

D4

Fl

F2

Characteristics of Staley Industrial Products
Isosweet, 5500 high-fructose corn syrup.

Characteristics of Staley Industrial Products
sweetose 44D . . . . . . . . . . . . . .

Characteristics of Clinton Industrial Isomer-
ose, lOO brand (High fructose corn syrup).

Characteristics of Clinton Products, regular
corn syrup . . . . . . .

Characteristics of Clincon Products, nusweet
"E" corn syrup

Characteristics of corn product liquid dex-
trose. . . . . . . . . .
Height changes during finishing process.

Viscosities of various syrups at various
temperatures . . .

Viscosities of various syrups at various
temperatures . . . . . . . .

Percent weight of maraschino cherries after 1,

2 and 3 months storage as means of all
temperature. . . . . .

Percent weight changes of maraschino cherries
after l month storage at various temperature

Percent weight of maraschino cherries after 2
months storage at various temperatures

Percent weight of maraschino cherries after 3
months storage at various temperatures

The effect of various temperature on the'
firmness of the maraschino cherries after
three months storage . . . . . . . .

Analysis of co-variance for sweetness, mean
square and F-value for sweetness .

Analysis of co-variance for sweetness, mean
square and F-value for flavor. . . .

vi

Page
64
65
66
67
68

69
7O

71

72

73 '
74
75

76

77
78

79

Table

Page
F3 Analysis of co-variance for sweetness, mean
square and F-value for texture. . . . . . . . 80
F4 Analysis of co-variance for sweetness, mean
square and F-value for liking . . . . . . . . 81

Figure

10

11
12
13

14

LIST OF FIGURES

Sugar and other sweeteners: U.S. per capita
consumption, l97l-1978. . . . . . .

Corn wet-milling process.
Properties and functional uses of corn syrups

Production of High Fructose corn syrup using
immobilized enzyme. . . . . . . . . .

Percentage of different sugars (g/lOO ml sol)
needed to give the same sweetness as sucrose
solutions of various concentrations

Effect of temperature on the relative sweetness
of sugars at 10% concentration.

Relative sweetness of fructose to sucrose as a
function of sugar concentration for the
different media . . . . . . . . . .

Chromatogram of corn syrup, typical HPLC
analysis of corn syrup. .

Chromatogram of HFCS, typical HPLC analysis of
HFCS. . . . . . . . . . . . . . . .

Percent weight gain after Seven days finishing
operation . . . . . . . . . . . . . .
Percent weight gain after l days of finishing
Percent weight gain after 3 months storage.
The influence of temperature on the percent
weight gain of maraschino cherries after three
months storage.

The influence of storage time on percent weight
gain of maraschino cherries . . . . . . .

viii

Page

12

14

16

17

30

31

34

37

42

44

44

Figure

15

16
17

18

19

Calculated and observed osmotic pressures of
glucose and sucrose solutions.

Osmotic pressure of corn syrups.

Approximate solubility of various sugar at dif-
ferent temperature . . . .

The effect of different treatments on the firm-
ness of maraschino cherries after 3 months as
measured by manual chatillon pressure tester

Measurement of firmness after three months at
storage temperature of 44°F.

ix

Page

45
47

48

50

55

INTRODUCTION

For many years, sucrose has been the major sweetener
used by the food industry. However, recent economic and
availability factors affecting sucrose have placed the Spot-
light on corn derived sweeteners. These sweeteners are
gaining wide acceptance in the food processing industry but
before corn syrups can be substituted for sucrose in any
product, studies must be done to determine the syrups
functionality in the particular system. Although corn
syrups have been used to some extent in maraschine cherry
production, detailed studies have not been done to determine
the effects these sweeteners may have on the final quality
of the product.

The purpose of this study was to determine the effects
of different sweeteners, alone and in combinations, on the

final quality and shelf-life of maraschino cherries.

LITERATURE REVIEW

Michigan ranks among the top four states in the United
States in production of sweet cherries and 85% to 90% of the
crop is processed, mainly as brined fruit for maraschino and
glace production (Michigan Agricultural Statistics, 1980).
The annual raw product value for 1980 was approximately
$10,000,000 and after processing the value would be increased
5 fold, so brining and finishing sweet cherries is economi-
cally important to the state of Michigan.

During the finishing operation brined cherries are
leached in boiling water to remove SO2 then placed in a
solution containing a sweetener, colorant, flavoring material
and perhaps an acid. The concentration of the sweetening
agent is increased gradually over a period Of time so that
the cherry can equilibrate and absorb the finishing solution
without shriveling, which would occur if a high osmotic
gradient were set up by too high a sweetener concentration.
When properly finished, the processed cherry will gain 8 to
10% in weight but this is dependant on many factors, one of
the most important of which is the type of sweetener used.

As indicated in Figure l, the major sweeteners in the
U.S. are sucrose and corn syrups (G.A.O. l980). Sucrose,

which is the oldest sweetener known to man is a disaccharide

SUGAR AND OTHER SWEETENBRS :U.8. PER CAPITA OONSUMPTIONJO71-1978

NONOALORK:

          

         
 

               

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U.S. per capita

Sugar and other sweeteners

consumption, 197l—l978.

Figure l.

(o-D-Glucopyransoyl B-D-Fructofranoside) sugar. The primary
functions of sucrose are to sweeten and contribute to flavor
but sucrose has other properties too. Because sucrose is a
disaccharide, it can give a product body, viscosity, surface
tension, mouth feel, and under many circumstances it can act
as an antioxidant.

One of the major problems with using sucrose as a primary
sweetener is the price fluctuation, which has been very
prevalent throughout the world. In times of major crisis,
when normal channels are interrupted, sugar is one of the
first products to be rationed. For this reason, the world
market needs new sweeteners which can be used in place of
sucrose, and corn products appear to fill this need. The
economics of corn wet-milling are generally favorable,
because in normal times, corn is plentiful and relatively
inexpensive. The industry is highly mechanized, nonseasonal,
and benefits the economy (AN FE research report, 1975;
Kolodny, l976).

Corn starch is, therefore, a relatively inexpensive
source of carbohydrate and corn syrup derived from starch
is a relatively inexpensive sweetener. The corn sweetener
systems are particularly interesting at the present time
because they are undergoing a revolution. The new system
allows corn syrup to be produced by acid conversion, enzyme
conversion or both acid and enzyme changes, whereas early

syrups were made by strictly acid conversion techniques.

Acid converted syrups are less acceptable beCause they are
limited to about 50% dextrose equivalent (D.E.). Further
conversion with acid causes development of highly colored
products and off-flavors, which has caused these products to
have a low price in the market place. Since starch hydro-
lyzates were first introduced in l912, producers of starch
syrups have been attempting to increase the sweetness of
their syrups without causing color and flavor problems, and
thus obtain increased usage of the syrup as sweeteners
(Memelstein, 1975; Lloyd _£ _l., 1972).

The development of enzyme technology, both from the
standpoint of enzyme production and the unique processing
involving their use, is a definite technical success story.
The number of possible products resulting from these pro-
cesses is tremendous. In the late 1930's, saccharifying was
used in order to produce corn syrup. But before that,
liquifying enzyme (alpha amylase) had been used for partial
hydrolysis of starch to achieve viscosity reduction for
industrial purposes.

In the new enzymatic process, starch was partially hydro-
lyzed with acid to about 52 D.E. and then hydrolysis was
continued to a D.E. of 6l-65 with saccharifying enzyme. The
resulting syrup did not crystallize as readily as acid-
converted syrup but it was still not as sweet as desired. A
variety of enzyme systems were eventually introduced and

used to create a spectrum of corn syrups having a wide range

of sweetness and functional properties (Figure 2 and 3).

Dextrose, which is 100% dextrose monhydrate, is.a product
made essentially by hydrolysis of starch (Schanefelt, 1977).
At first, dextrose, like corn syrup, was produced by acid
conversion and had different by-products. The liquid
dextrose, known as dydrol, was very difficult to crystalize
and was a dark colored,°unpa1atable liquid. In 1958,
dextrose was produced commercially using acid-conversion,
followed by enzyme (glucoamylase) hydrolysis (Longlosis,
1942). In this process, starch was partially acid hydrolyzed
and then treated with fungal saccharfying enzyme until a
D.E. level of 80-95 was attained. This product was more
than 80% dextrose and found to be very acceptable on the
market. Today a combination of liquifying enzyme (alpha-
amylase) and a starch saccharfying enzyme (glucoamylase) is
being used.

High fructose corn syrup (HFCS), a new sweetener which
may substitute for sugar, first appeared commercially in
1964 and its use has grown rapidly. The product is essen-
tially a 50-50 liquid mixture of D-glucose and D-fructose,
with a composition very similar to liquid sugar (Andres,
1974). HFCS sells for less than sugar, which provides an
incentive to sugar users to substitute the new sweetener.

In the early 1960's, Japanese scientists developed a
production process known as glucose isomerization by which

dextrose (glucose) could be enzymatically converted into

I
CORN WET-MILLING PROCESS

 

 

SNELLED CORN

1

CORN cm:
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CENTRIFUGAL HYDROCLONI

 

 

 

 

 

 

 

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2:35:13: am. “”3333" rooo suncw
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NUTRITIVE
SWEETENERS
CORN SYRUPS

MALTODEXTRINS men Faucrose coma svnué DEXTROSE

NOON NALTOSE CORN SYRUP
CORN SYRUP SOLIDS

AND OTHER TYPES

 

 

 

 

Low 0.5 / PRODUCT COMPOSITION FLEXIBILIT:\ HIGH D.E
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souncaconw nemwens assocu'nownwc
Figure 2. Corn wet-milling process.

PROPERTIES OF CORN SYRUPS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Figure 3. Properties and functional uses of corn syrups

fructose. The general name for these enzymes is Ketol
isomerase and they catalyze the rearrangement of sugar

molecules in an equilibrium reaction.

Aldose form Ketose form

The transformation involves an intramolecular transfer of H
between adjacent carbon atoms in a sugar molecule. In 1957,
Marshall and Kooi published their discovery in science under
the title "Enzymatic conversion of D-glucose to D-fructose"
showing that the enzyme preparation from Pseudomonas hydro-
philia, which they described as a spécific "xylose isomerase"
would, in fact, function also as a "glucose isomerase".
Based on the fact that the glucose isomerase enzyme, unlike
most other enzymes, is usually retained within the bacterial
cell rather than being extracted into medium, one practical
technique was to use the whole bacterial cells containing
the immobilized enzyme as the isomerizing agent (Natake and
Yoshimura, 1963). The glucose isomerase organism grows on
xylose in a fermentation medium which is very expensive.
Therefore, in 1966, Takasaki proposed that the cost could be
reduced by growing special strains of Streptomyces on crude
xylan, such as cereal bran or straw, in place of xylose.

The results were very satisfactory. Takasaki produced a
commercial enzyme in which enzyme containing cells of

Streptomyces albuse could be added directly to the dextrose

10

substrate. This enzyme could be reserved either in batch
systems or continuously as an immobilized form in columns.
The term "immobilized D-glucose isomerase" refers to an
enzyme that is insoluble in a water solution of D-glucose
and/or D-fructose in low ionic strength, at pH, 5 between 4
and 9 but can catalyze the reversible isomerization of
D-glucose to D-fructose when placed in contact with a solu-
tion of D-glucose.

Using these enzyme systems, the production of HFCS is
not complicated and involves just a few steps. A suspension
of starch in water is heated under pressure, either with a
small amount of acid or in the presence of alpha-amylase, at
180°F and a pH around 6.0 for 10 to 20 minutes. After the
conversion of starch to about 15-25 D.E. the pH is adjusted
to 4.3 and temperature is adjusted to 140°F. This tempera-
ture will be held until 95% of the starch is converted.
Usually it takes about 72 hours for conversion to be complete
unless glucoamylase is added, which reduces the amount of
time (McAllister, 1977). This step is called saccharifica-
tion. A series of filterations and ion-exchanges are then
carried on in order to reduce all noncarbohydrate material,
such as mineral compounds, which could cause off odor and
flavor. At this point, the pH is adjusted to 7.5 and tempera-
ture is increased to 150°F. This solution continuously passes
through a vessel where it makes contact with immobilized

glucose isomerase and conversion is complete in 20 to 30

11

minutes. The most common compound resulting from this
system is a high fructose corn syrup with a composition of
about 42% fructose, 52% glucose and 6% other saccharides (on
a dry weight basis). A syrup with a higher level of fruc-
tose (70% dry basis) can be made from this high fructose
corn syrup. One way this is done is to concentrate the
liquor under low pressure to a relatively high dry substance
level, then separate a crystalized glucose with carefully
controlled seeding, gradual cooling and agitation. This new
syrup is called fructose-enriched product (Figure 4).
Enriched-fructose product also can be made by chromatography
but this is a very expensive process and is not commercially
feasible. In order to effectively utilize any of these corn
products in a processing situation it is necessary to relate
the product to a specific operation because we know that the
relative sweetness of these compounds is influenced by con-
centration and the temperature at which the sweetener is
used. With sucrost taken as a sweetness level of 100,
dextrose solutions up to 15% concentration have been reported
to have a relative sweetness of 53 to 87 (Brooks 33 11.,
1973). At concentrations of 40% to 50%, the relative
sweetness of dextrose has been reported as high as 100
(Dehlberg and Penczek, 1941; Eickelberg, 1940) (Figure 5).
Values in the range of 79 to 180 have been given as the
relative sweetness of levulose (fructose) in comparison to

sucrose (Redfern and Hichen Bottom, 1972). Invert sugar

12

Starch Hater

Addition of Acid

Liquification
Process

Addition of Enzyme

(Alpha-Amylase)

72 hrs Heat Treatment
180°F

Corn Syrup with
Dextrose Equivalent
15-25

‘pH Adjustment (4.3)
Addition of Gluco-amylase

Heat Treatment
140°F

Saccharification
Process

Dextrose (95% glucose)

Series of Filtrations

pH Adjustment (7.5)
With Magnesium and Bisulfate

Figure 4, Production of HFCS using immobilized enzyme.

13

Heat Treatment
150°F

Addition of Glucose-isomerase

20 mins High - Fructose - Corn Syrup.
(42 Fructose, 52 glucose, 6 higher polysaccharides)

Concentration
at Low Pressure

Crystallization of
Glucose

Removal of Crystallized
Glucose

Enriched - Fructose
(70% dry basis)

14

 

 

 

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45 p
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5101520253034045505560

PERCENTAGE OF SUGARS

Figure 5. Percentage of different sugars (g/100 ml soln)
needed to give the same sweetness as sucrose
solutions of various concentrations. From
Dehlberg and Penzek (1941).

.15

which is simply the name for the mixture of dextrose (glu-
cose) and levulose (fructose) when these two sugars are
chemically split from sucrose, has a relative sweetness of
135, whereas levulose alone has been rated up to 166-175%
sweetness, depending on grade and type of application
(Walter, 1974). The temperature does not have any noticable
effect on the sweetness of some sweeteners, but the relative
sweetness of fructose decreases dramatically with increases
in temperature as shown in Figure 6 (Tsuzuki and Yamazaki,
1953; Junk and Pancost, 1973; Shallenberger and Birch, 1975).
The relative sweetness of these sweeteners had always
been examined in solutions of distilled water, until Harris
et a1. (1978) and Pangborn (1963) examined relative sweet-
ness using flavored beverage media. The results of similar
works by Armand et a1. (1979) are shown in Figure 7. When
fructose and sucrose are compared in different media it can
be seen that fructose is sweeter than sucrose by a factor
of approximately 1.6 when these two sugars are mixed with
distilled water at low concentration. At higher concentra-
tions the relative sweetness of fructose decreased to 1.0.
At low concentrations of citric acid containing media fruc-
tose had a relatively large sweetening advantage (1.8-1.9)
over sucrose at low concentrations. This work shows, quite
graphically, that the relative sweetness of each sugar has
to be considered within the context of its specific appli-

cation.

16

 

   
    

DEGREE OF SWEETNESS

 

 

 

 

 

m D-PRUCTOSE
110 m D-GLUCOSE
_ “NGVQH aquuacfoae
IALTOSE
II)-
12+
110 '
NO"
90'
Ni—
70-
5“'- «wQFUNHSmt v “I‘T' Ea)
.W M
MI”
’ 30 P M
l l l l l
o 10 20 30 40 50 60
TENPERATURE
Figure 6.

Effect of temperature on the relative sweetness

of sugars at 10% concentration. From Tsuzuki
and Yamazaki, 1953.

17

KOOL-AD BEVERAGEiPfl-2JIH
LEION unmoun-usH

 

2.00
3
o
C
§ 1.15
o «Al'Il.|
.- r
8 L501 '
o
.-
g 1.25'
3 .
3 LOGS ,
i
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a
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3
E
0025‘
G00

 

l l I I l 1

0 2 a ‘ I 6 . 8 l ' “ l '2
L00 P23628110! SUGAR CONCENTRATIOMWT/WT)
Figure 7. Relative sweetness of fructose to sucrose as a

function of sugar concentration for the different
media. From: Armand et al., 1979.

18

Invert sugars (glucose-fructose) have different appli-
cations in the food industry, mostly being used for soft
drinks, because they are sweeter than sucrose and cost
less. Invert sugar can be used for other products because
it provides some sheen and mouthfeel, gives a higher
osmotic pressure than sucrose and consequently, permeates
fruit or vegetable membranes faster than sucrose. Invert
sugars are not used in jellies, jams and preserves because
they add water to the product, and it is difficult to
evaporate.

Dextrose is used extensively in all types of fruit and
vegetable canning operations where standards permit
sweeteners. For citrus fruit, dextrose can constitute up
to one third of the total sweetener allowed; in vegetables,
it can be used in a mixture with sucrose and in meat
products it may replace up to 25% of the sucrose. Dextrose
is used in the meat industry as a coloring agent, since
dextrose can react with protein to provide red color. The
functionality of dextrose lies particularly in its being a
simple sugar with greater penetration because of its ability
to create higher osmotic pressure than sucrose or other
syrups. The greatest disadvantage of using dextrose is
that it readily crystalizes at high concentrations.

The term corn syrup denotes a heterogeneous mixture
of sugar derived from corn starch and may range from a

D.E. of 20% up to 99%. The degree of sweetness in corn

19

syrup is increased as the D.E. increases while viscosity
decreases at higher D.E. Depending on the level of con-
version, corn syrups have different uses in the food
industry. Low conversion, low-cost corn syrup, which is
highly concentrated and does not require heat to prevent
crystalization may be used in bakery products (Jackel,
1975). Some bakers have tried to meet 10% to 25% of their
fermentable carbohydrate need by internal treatment of
the dough with alpha-amylase enzymes on pergelatinized
starch. Corn syrups with higher D.E. level are used in
the candy, beverage and canning industry. The type of
corn syrup used and its D.E. level are dependent upon the
initial requirements and the desired outcome for the
products being processed (Henry, 1976).

HFCS, which has been a revolution in the sugar indus-
try, can be used in almost any kind of food. Since it is
only available in liquid form, it can only be used in the
industrial market where it is capable of replacing sugar,
either totally or partially, in many applications. This
syrup is low in viscosity and easy to ship, store and
blend. It has the ability to retain moiSture or to
prevent drying-out in such items as icing and fondants,
although in some foods, there may be a problem of exces-
sive moisture pickup in humid air. HFCS is clear in
color, bland in taste and has a high osmotic pressure so

it can easily penetrate through cell walls.

20

Beverages are the largest potential market for HFCS.
It has been estimated that it could replace up to 50% of
the 2.5 million tons of sugar the industry uses annually
and HFCS can be substituted, in part or completely, for
sucrose, or invert sugar with few modifications in formula
or procedures (G.A.0.). Carbonated beverages made with
HFCS, have shown good storage stability (Fruin and
Barrett, 1975). Non-carbonated fruit drinks have
utilized combinations of sucrose or invert and HFCS ,
ranging from 50/50 to 25/75 and they have been found to
be acceptable sweeteners which import good body and
mouthfeel to the drinks (Godizicki, 1975) (Table 1).

Many bakeries have already begun replacing sucrose
with HFCS in yeast-raised items such as bread, and it
has been estimated that HFCS can replace up to 25% of
sugar in cakes and other non-yeast-raised goods. In pie
filling, 50/50 combination of HFCS and higher D.E. corn
syrup have been used to replace sucrose-corn syrup blends.
Due to its molecular structure, HFCS lowers the freezing
point of ice cream, making storage and handling more
difficult but corn syrup with low or medium conversion
could be used instead of HFCS. In many canned foods such
as jams and preserves, sugars are being replaced with
corn syrup and HFCS and it is estimated that anywhere from
50 to 100 per cent of the sugar may be replaced in this
application (LeMaire, 1978). In the preparation of

21

Table 1. Application of HFCS with invert sugar and sucrose
in carbonated beverages.

 

 

Combination Ratio Application
I. *Sucrose/H.F.C.S. 75/25 Carbona
II. Sucrose/H.F.C.S. 50/50 Carbonated
III. *Invert/H.F.C.S. 75/25 Beverages
IV. Invert/H.F.C.S. 50/50

 

* Corn products INVERTOSE high fructose corn syrup.

Sucrose/high fructose corn syrup*, invert/high fructose
corn syrup*

22

pickles, relish, maraschino cherries and other similarly
preserved items, the low molecular weight of sugar in HFCS
increases the osmotic pressure (Anonymous, 1971) which
favors a more rapid penetration of tissue by HFCS than
would be the case with sucrose, medium invert or ordinary
corn syrup alone. This pressure speeds equilibrium of the
cherries and syrup and, by permitting faster penetration
of membranes, minimizes cell damage (Newton and Wardrip,
1974).

In the preparation of maraschino cherries, it is very
feasible that sucrose or medium invert sugar can be
replaced with HFCS on an equal dry weight basis, making
proper allowance for moisture content, as is necessary.
Clarity, clean taste, low viscosity, high osmotic pressure,
uniformity and economy are factors favoring the use of HFCS

in this application.

MATERIALS AND METHODS

Raw Product

The Napoleon variety of sweet cherry (Prunus avium L.)

 

was used in this study. The brined cherries were obtained
from Kroupas Inc. and R.C. Warren Company Inc., both of
Traverse City, Michigan. The brined cherries consisted of
a combination grade 1-2-3, size 16 to 22 cm and greater.

These cherries were harvested, brined and stored in
1979. After pitting by the briner, they were brought to
the Food Science Department and held in a cooler at a
temperature of 44°C until they were used.

Sweeteners were obtained from Corn Products Company
(International Plaza, Englewood Cliffs, New Jersey),
Clinton Corn Processing Company (Clinton, Iowa), and
Staley Industrial Products (A.E. Staley Manufacturing Co.,
Decatur, IL).

Brined Cherry_Preparation

Fifteen pounds of commercially brined cherries were
soaked for twenty-four hours in a moderately hard water
sOlution. The cherries were then brought to a boil twice,
in two changes of water, to bring the concentration of

sulfur dioxide down to the range of 150 to 200 PPM.

23

24

Treatments
Maraschino cherries were prepared, using the various
sweeteners, alone and in combination with sucrose. These

treatments are shown in Table 2.

Processing of Maraschino Cherries

The fourteen treatment combinations were all approxi-
mately 7-8o Brix at initiation of the finishing procedure.
0n the first day the Brix levels were brought to 10° with
syrup prepared from a stock solution. For the next six
days, each treatment combination was heated for 10 minutes
at 140 to facilitate sugar uptake. Sweetener additions
were made over the six days to give a final syrup concen-
tration of 400 Brix. The cherries were drained off the
syrup and packed in sample jars to give a fill weight of
35-40 grams of fruit. A fresh 40o Brix syrup was brought
to a boil and sample jars were filled, sealed immediately,

then held for 3 minutes before cooling.

Storage Conditions

Triplicate samples from each of fourteen treatment
combinations were stored at 44°F (6.6°C), 72°F (22.20C),
and 89°F (31.700).

Weight Changg(Yield)
Weight changes were calculated for each treatment

combination every day during the finishing procedure and

25

Table 2. Syrups used in the preparation of maraschino

 

 

cherries.
Treatment % Replacement Sucrose
of Syrup
Low conversion corn 100 0
syrup (CDC)
Regular conversion 100 0
corn syrup (c)
High conversion a: cpc 100 0
corn syrup
b: s 100 0
c: s 100 0
d: nusweet 100 0
High fructose a: invertose (cpc) 100
corn syrup
b: isosweet (s) 100
c: isosweet (s) 100
d: isomerose (c) 100
Blends a: HFCS (cpc) + 50
sucrose 50
b: corn syrup (cpc) + 50
sucrose 50
Control sucrose 50 100

 

cpc = corn products company

c = clinton

s = staley

26

at monthly intervals during the storage phase of the study.
Weights were determined by draining the cherries and
holding at 72°F (22°C) until the fruit had equilibrated to

temperature.

m

Texture of the cherries was evaluated using the Chatillon
spring push gauge, (0-1000 grams), with a stainless steel
tip, 1.6 mm in diameter (John Chatillon and Son, New Carden,
New York). Samples were also tested by using the Allo-
Kramer Shear press with the standard shear compression
cell model TR-3 Texturecorder. Although the shear press
may give more accurate measurements, the single punch,
manual type instrument has gained wide acceptance for
texture measurement of many food products (Bourne, 1975)
and within the cherry industry. The Chatillon spring
punch gauge is the most prevalent of the manual type
punches. Brekke and Sandomire (1961) and Vibbert and
Bedford (1978) have used the Chatillon type instrument to
detect difference in firmness of brined cherries with
fairly good results.

To determine shear values, the Allo-Kramer shear press,
(using a 300 pound full load) with standard shear press
compression cell was used. Duplicate 100 g cherry samples
were subjected to a downward travel speed of 60 cm/min.

Maximum force corresponding to maximum peak height was

27

reported as pounds per 100 g of samples.

Viscosity

Syrup Viscosities were determined prior to the initial
processing. A Nametre model 7.006 Direct Readout Viscometer
was used in conjunction with an Exacal 100 controlled tem-
perature circulating water bath at 32°C + .OlOC. Approxi-
mately 40 ml of syrup obtained from each product were
placed in glass beakers (3.5 cm x 7.7 cm) and the beakers
were then lowered into the circulating water bath. Samples
were allowed to equilibrate for 15 minutes before lowering
the viscometer head into the sample. Once the head was
immersed in the syrup the sample was allowed to equilibrate

an additional 15 minutes before a reading was taken.

Taste Panel Procedure

 

A rating method was used to compare each sample with a
reference. For each evaluation, judges were presented with
4 or 5 coded samples in labeled cups. The judges were
asked to rank all the samples according to their personal
preference. Each judge was asked to taste the reference,
then separately taste each sample and compare it with the
reference. The cherries were rated for sweetness, flavor,

texture and acceptability.

28

Application of HPLC to Characterization of Individual
Carbohydrates in Syrups

The HPLC used in this study was a Waters Associates
Model P/N 84038 S/N. This unit contained a model R401
differential refractometer, and a M6000A solvent delivery
system. The injection system was the Waters model U6K,
the recorder was a variable speed model P/N. Carbohydrate
separations were accomplished on a "U Bondapak carbohydrate"
column (3.9 i.d. 30 cm long) from Waters Associates.

For corn syrup samples, the HPLC mobil phase consisted
of a mixture of Acetonitrile and water (72.5:27.5 V/v) at
pH 4.0 and the flow rate was 2.5 ml/min. For high fructose
corn syrup samples a mixture of Acetonitrile and water
(85:15 V/V) at pH 4.0 with a flow rate of 4.5 m1/min was
used. The concentrations of sugars in the samples were
obtained by comparison of peak area of samples with peak

areas of standard sugar solutions of known concentration.

Sulfur Dioxide Determination
Sulfur dioxide content of the cherry brines was deter-
mined using the method of analysis of the Association of

Official Analytical Chemists, 12th edition (1975).

 

 

RESULTS AND DISCUSSION

A number of factors may affect the final quality of a
maraschino cherry but during the finishing process the
most important item is the sweetener and the manner in
which it is applied. A properly finished maraschino cherry
should have good texture, firmness and acceptable weight
gain, all of which can be partially attributed to the
sweetening agent being used. In order to understand the
effects of the eleven different sweeteners used in this
study on the finished cherries, chemical and physical
analysis were carried out, in conjunction with actual
processing of cherry samples.

High pressure liquid chromatography (HPLC) analysis
was used to compare the carbohydrate composition of all the
sweeteners in the study.

The HPLC operating conditions and typical chromatograms
for corn syrups and HFCS are shown in Figures 8 and 9.
Comparison of the sample and standard chromatograms shows
good agreement between the positions of the peaks in both
instances, which allows for identification and quantitation
of the components. The results of these analyses are shown

in Table 3. These samples can be divided into four groups,

29

30

Standard: 1 mg/ml
1-Dextrose
2-Ma1tose
3-Ma1totriose

Packing: Carbohydrate
1 Analysis

Column: 3.9 mm x 30 cm

Solvent: H20/CH3CH (27.5:
72.5)

Sample: Corn Syrup

Flow Rate: 2.0 ml/min

 

 

 

 

 

 

 

Inject
T
h
Inject
E
Ci

1

 

O

7 0 7
RETENTION TIMEU‘RII‘I)
Flgure 8. Typical HPLC analysis of corn syrup.

3l

STANDARD SAMPLE

H Standard: 1 mg/ml
l-Fructose
2-Glucose

Packing: Carbohydrate
Analysis

Columns: 3.9 mm x 30 cm

Solvent: HZO/CH3CH (15:85)
Flou Rate: 4.5 ml/min.

 

 

 

#— Inject

E

at T‘ Inject

O
N

RETENTION TlME(mln)

F1'Qure 9. HPLC analysis of High Fructose - corn syrup.

32

Table 3. Characteristics of Various Syrups (HPLC) used in

 

 

 

This Study.
Syrups CarbOhydrate Composition - % Solids
Glucose Fructose Maltose Maltotriose

Hi Con CS 42.00 0 30.50 16.00
Hi Con CS 42.00 0 33.60 16.00
Low Con CS 24.84 0 19.88 12.03
Liquid Dextrose 93.00 0 5.00 0
Regular CS 20.70 0 19.30 0
HFCS - ' 63.00 44.00 0 0
HFCS 55.00 43.00 0 0
NuSweet 41.00 0 30.05 12.05
Isomerose 55.50 43.00 0 0
Isosweet 45.93 54.07 0 0
Hi Con Cs 35.98 0 40.04 11.02

 

Standard = 1 mg/ml

33

according to their degree of conversion. Low conversion
syrups are between 20 and 23% glucose on a dry weight basis.
These syrups are only slightly sweet and have a high
viscosity. Regular conversion syrups have a glucose range
between 24 and 35%, are moderately sweet and also have a
high viscosity. High conversion syrups have a glucose
content in the 40 to 45% range are sweeter than either of
the previously mentioned samples and have a fairly low
viscosity. The last group, the high fructose corn syrups
(HFCS), have a glucose content in the range of 45 to 55%
and also contain 42 to 55% fructose. A more detailed
description of the sweeteners used in this study can be
found in Appendix A (Tables A1-A10).

The most critical aspect of finishing is getting
acceptable weight gains in the final product and this is
highly dependent upon the sweetener being used. During
the finishing operation, the sweetener concentration is
gradually increased over a period of several days to allow
the cherries to absorb syrup and gain weight, without
shriveling or "sugar shock" which would be caused by a
high osmotic gradient from concentrated syrups. During
this equilibration period of 4 to 7 days, commercial samples
normally gain 8 to 10% in weight because of syrup uptake
and this is considered to be a very acceptable gain. Under
ideal conditions and with different kinds of sweeteners,

however, the weight gain may go higher (Figure 10).

34

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35

A two way analysis of variance was determined for all
treatments. Time in this experiment was seven days, with
the first day recorded as zero and seventh day as six.

The results of this analysis are shown in Table 4. It can
be seen that the main effects of treatment and time have
significant effects on weight gain but the interaction
between these two does not exert a significant influence.
The effect of individual treatments on weight gain during
the finishing operation are shown in Figure 11. Percent
weight gain for each treatment is presented as the mean of
three replicates.

Treatment 5 (50/50 corn syrup/sucrose) had the lowest
weight gains and proved to be significantly different
( = 0.05 level) from all other treatments. Weight gains
for treatment 12 (sucrose which was used as the control)
were significantly higher than treatments 5 (50/50 corn
syrup/sucrose) and 13 (50/50 HFCS/sucrose). None of the
other treatments caused statistically significant differen-
ces in weight gain. Individual weight changes for each
day of finishing are shown in Appendix B.

The percent weight changes for samples which were
stored for three months at 44°F (66°C), 72°F (22.200) and
89°F (31.70C) are shown in Table 5. Height changes are
calculated as the mean of three replicates after three
month storage. These sweeteners do not react in the same

manner at the different storage temperatures, as indicated

36

Table 4. 2-way analysis of variance, square mean and
F-value for finishing process of maraschino

 

 

cherries.

Sum of Mean Signif
Source of Variation square DF squares F of F
Main Effects .440 17 .026 18.333 .001*
Syrup .069 12 .006 4.053 .001*
Time .371 5 .074 52.605 .001*
2-way Interactions .010 60 .000 .122 .999
Syrup Time .010 60 .000 .122 .999

 

s.e. = 0.0088
* = 0.05
min. sign. diff. = 0.042

FINISHING PROCESS

37

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TREATMENTISYRUPS)

Each figure is the mean

Per cent weight gain after 7 days of finishing.

of three replicates.

Figure 11.

38

 

 

 

 

Table 5. Comparison of percent weight change after 3
months at three different storage temperatures.
No. Sample Temperature 0
44°F 72°F 89 F
1 HICON CS 7.09ab* 1.85de -2.87i
2 HI CON CS 4.9lcde 0.92def 0.84defg
3 HFCS 7.23ab 5.82a 1.69cde
4 HFCS 4.06ef 3.13bc 3.17ab
5 CS SUCROSE 5.86b 2.68bc 2.42abc
6 Low CON CS 7.30a 3.40b 0.03gh
7 REG CS 5.82bc -0.039 0.09fgh
8 ISOMEROSE 3.59ef 0.79ef 0.26efg
9 NUESNEET 5.42cd 1.16de -0.089h
10 ISOSHEET 2.99f 3.53b 1.92bcd
11 HICON CS 1.47g 0.21f 1.47cdef
12 SUCROSE .24f 0.94def 3.93a
13 HFCS SUCROSE 5.09cd 2.35bcd 1.56cde
S.E. = 0.2951
Min. Sign. Diff. 1.43

*Numbers followed by the same letter are not significantly

different at a

0.05.

39

by the differences in weight changes. The reasons for
these differences are due to the physical and chemical
properties of each type of sweetener, because differences
in such things as molecular weight will cause differences
in osmotic pressure and the ability of cells to absorb
the sweetener. It can also be seen that lower conversion
syrups have higher viscosity values than higher D.E.
products, all other factors of temperature and concen-
tration being the same. This is to be expected in view
of the carbohydrate distribution of the various syrups.
Lower D.E. products have proportionately greater concen-
trations of polysaccharides which influence the develop-
ment of greater viscosity than is the case with dextrose,
maltose, and maltotrose. Viscosity data on a variety of
corn syrups are shown in Appendix E (Tables C1-C2). For
example, sample number 1 (High conversion corn syrup)
which has a D.E. value of 43 and Brix of 85 has a higher
viscosity value than high fructose corn syrup with a D.E.
value of 64 and Brix value of 62.7. Even though viscosity
is an important physical characteristic of a syrup in
respect to penetration rate, other physical characteris-
tics have to be considered, such as solubility, osmotic
pressure, concentration and processing temperature. These
factors will be discussed later.

Results of the analysis of variance for the effect of

different treatments, storage time and temperatures on

40

weight changes are shown in Table 6. Treatments, tem-
perature and time each have a significant effect on weight
changes, as do all the interactions between these factors
(Figure 12). Sample number 5 has significantly higher
weight gain than sample number 1 (High conversion corn
syrup), 2 (High conversion corn syrup), 7 (Regular corn
syrup), 8 (isomerose), 9 (nusweet "6") and 11 (High con-
version corn syrup) at a = 0.05 level. Sample number 6
(Low conversion corn syrup) and 4 (High fructose corn
syrup) have significantly higher weight gain than sample
number 1 (High conversion corn syrup), 7 (Regular corn
syrup), 8 (isomerase) and 11 (High conversion corn syrup
at a = 0.05 level. Sample number 13 has significantly
higher gain weight than sample number 1 (High conversion
corn syrup) and 11 (High conversion corn syrup) at a =
0.05 level. Sample number 10 (isosweet) has significantly
higher gain weight than sample number 11 (High conversion
corn syrup) at a = 0.05 level.

One of the main factors considered during this experi-
ment was the effect of storage time and temperature on
weight changes and textural quality of the products. The
influence of temperature on product yield after three
months storage can be seen in Figure 13. Significant
differences in yield were found to exist between samples
stored at the lowest and highest temperature, but not

between the other temperature combinations. The effect

41

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so woo M 1-

2 In
(96)va9 .LHSEM

Figure 12. Per cent weight gain after three months
storage. Each figure is the mean of
twenty-seven replicates.

43

of short term storage on weight changes is shown in

Figure 14. No significant differences in yield were found
between samples after three months of storage but the
trends toward lower yield with increased storage time
indicated that significant changes may occur with longer
storage (Appendix D - Tables 1-4).

Since the weight gain for each treatment was different,
especially after three months storage, at three tempera-
tures, several factors which might be related to this
effect were investigated. Viscosity, osmotic pressure and
degree of solubility were considered for each group of
sweeteners. In general, viscosity is related to the degree
of conversion of a syrup, with the higher conversions
having lower viscosity because the conversion process
breaks down polysaccharides. The osmotic pressure of any
sweetener is directly related to its molecular weight with
lower molecular weight compounds having a greater osmotic
pressure in solution (Figure 15).

Sugar Chemistry, 1974, whows the osmotic pressure for
glucose, a monosaccharide and sucrose, a disaccharide at
different sugar concentrations. The pressure exerted by
the monosaccharide is about double that of the disaccha-
ride at the same weight concentration because at equal
percentage concentrations there are twice as many mono-
saccharides present in the solution. There is a direct

relationship between osmotic pressure and D.E. value for

44

Weight Geln(%)

 

 

44F 72F 89F

Temperature

Figure 13. The influence of temperature on the percent
weight gain of maraschino cherries after
three months storage.

 

E
.5 4 -
w
o .
3 3|-
2 2
o -
3

1 -

‘l 2 3
'I'IME(month)

Figure 14. The influence of storage time on percent
weight gain of maraschino cherries.

ATMOSPHERES

45

 

 

 

100
80* a,
6”
60' (3’ 90
.w
6V
40- $55;
(3
., .,. e
20- f
I l l J
O 20 4O 60 80
%SUGAR
Figure 15. Calculated and observed osmotic pressures of

glucose and sucrose solutions.

 

46

corn syrups (Mahdi, 1963) (Figure 16). Therefore,
sweeteners with a high degree of conversion and high D.E.
would be expected to have a higher osmotic pressure.
Solubility is another factor which may effect the
penetration rate of a sweetener. The solubilities of
several syrups at different temperatures are shown in
Figure 15, (Brich et al., 1972). During finishing, all the
treatments were subjected to a constant temperature of
140°F ( 0C). It can be seen in Figure 17 that fructose
at this temperature is more soluble than glucose of
sucrose. Therefore, syrups which contain higher levels of
fructose than sucrose or glucose should have a higher
solubility rate.
' The comparison between weight gain during the finishing
process and after three months storage suggests that
treatments which did not have a high weight gain were still
absorbing sugar during storage and penetration was not
completed at the end of the finishing Operation. For
example, samples number 5 (50/50 corn syrup/sucrose) and
13 (50/50 HFCS/sucrose) had significantly lower weight gain
than the rest of the treatments. However, at the end of
the three months storage at three different temperatures,
these samples had a significantly higher weight gain than
most of the other treatments. This is interesting, but
probably has little economic significance because the

processor gets paid on the weight basis of the product at

47

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Figure 17.

 

 

20 4o 60 80 100
TEMPERATURE

Approximate solubility of various sugars at

different temperatures. Source: Birch et al.,
1972.

49

the end of the finishing process and has little interest
in weight gain which takes place after packaging.

After three months of storage, firmness of the cherry
samples, as measured by the chatillon pressure tester,
was found to vary significantly between sweetener types
and with storage temperature (Figure 18 and Table 7).
Analysis of variance shows that treatments and storage
temperature did have significant effects on the firmness
of the product (Table 8). According to the analysis of
variance, samples 2, 3, 6, 12 and 13 were significantly
firmer than sample 9 but no significant differences
existed between the rest of the samples.

After three months storage all the treatments except
numbers 8 and 9 were firmer than the original brined stock
from which the maraschinos were processed. It can be seen
in Table 9 that products which were stored at 44°F (66°C)
are firmer than those stored at 72°F (22.20C) or 89°F
(31.7°C) but the only statistically significant differences
are between the high and low storage temperatures. In
general, products which were stored at 89°F (31.7°C) had a
lower weight gain and softer texture, than those stored at
lower temperature. This was not unexpected, since the
higher temperature would tend to accelerate the breakdown
of cellular tissue, which would decrease firmness and the

ability of tissue to absorb sweetener and gain weight.

50

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Table 7. Z-way analysis of variance, mean square for
firmness of maraschino cherries, measured by
manual puncture (Chatillon).

 

 

Source of Mean Signif
Variation DF Square F of F
Main Effects 14 9082.905 3.018 0.003*
Syrup 12 8956.046 2.976 0.005*
Temperature 2 9844.063 3.271 0.049*
Z-way Inter-

actions

Syrup Temperature 24 1326.285 0.444 0.982*
s.e. = 22.39

mim. Sign. diff. = 111.54
*a = 0.05

52

Table 8. One-way analysis of variance, square mean and
F-ratio for firmness of maraschino cherries after
three months storage at storage temperature of
440F(6.6°C) as measured by Kramer sheer press.

 

 

Sum of Mean F F
Source D.F. Squares Squares Ratio Prob
Between 13 409879.4643 31529.0896 34.119 0.0000
Treatments '
Within 14 12937.5000 924.1071
Treatments
Total 27 422816.9643
s.e. = 2.15

min. sign. diff

= (q 0.05, 14, 14) (2.15) = 12.1

53

Table 9, Effect of temperature on firmness of maraschino
cherries after three months storage, as measured
by manual puncture (chattilon)

Temperature 44 F (6.6 C) 72 F (22.2 C) 89 F (31.7 C)
Firmness (gram) 474.92 448.72 436.90
(26) (26) (26)

 

s.e. = 10.7589
min. sign. diff. = 38.0384

54

Treatments did have significant effects on the firmness
of the final products. Results for individual treatments
are shown in Figure 19. As the results show, sample
number 1 (High conversion corn syrup), and sample number 2
(High conversion corn syrup) were significantly firmer than
the rest of samples. Sample number 10 (isosweet "E") is
significantly firmer than sample Number 3 (HFCS), 6 (Low
conversion corn syrup), 9 (Nusweet), 8 (isomerose) and
sample number 5 (50/50 corn syrup/sucrose). Sample number
11 (High conversion corn syrup) is significantly firmer
than sample number 3 (HFCS), 6 (Low conversion corn syrup),
9 (Nusweet "E"), and sample number 8 (isomerose). Samples
number 4 (HFCS), 7 (regular corn syrup) and sample number
12 (sucrose) are significantly firmer than samples number
6 (low conversion corn syrup). 8 Iisomerose) and sample
number 9 (Nusweet "E“). (Samples number 3 (HFCS). 5
(50/50 corn syrup/sucrose), 13 (50/50 HFCS/sucrose) and 14
(brined cherries which used as raw product in this study)
are significantly firmer than sample number 9 (Nusweet "E").

Both methods of measuring firmness, Chatillon and TR-3
Texture coder show, sample number 9 (nusweet "E") is softer
than the rest of the products and also did not have a good
shelf-life during storage (Appendix E).

Taste panels were conducted in order to determine
sensory reaction to flavor, texture, sweetness and the

degree of like or dislike, of the finished products.

55

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Judges were asked to compare treatments with a reference
sample made with sucrose and then rate the intensity of
each factor as more or less than the reference. An analysis
of variance indicated significant difference existed
between judges so the data were subjected to an analysis

of co-variance, using the panelists as one of the covari-
ants. Results of this analysis for each factor (flavor,
sweetness, texture, liking) are shown in Appendix F (Tables
Fl - F4). Taste panelists did not detect great differences
in the sweetness level of the various treatments, although
they did indicate that samples 10 and 12 were sweeter than
samples 1, 6, 7 and 11. The panelists did not find sig-
nificant differences in sweetness between any of the other
treatments (Table 12). Panelists also did not detect
significant flavor or firmness differences between samples,
although the more objective, analytical teSts indicated
that distinct differences in firmness did exist. This is
not particularly surprising, however, because subjective
sensory analyses do not always agree with the more objec-
tive measurements, especially when untrained panelists are
used. A wide range of preferences can be seen between
treatments but the panelists indicated that samples 5 and
12 were the most acceptable. In both instances, the sample

contained sucrose.

57

Table 10. Sensory evaluation of maraschino cherry when
sucrose was used as reference*

 

 

 

Treatment Syrup Sweetness Flavor Texture Liking
a b c d e

l 100 HICONCS 1.91 1.67 2.55 1.40
2 100 HICONCS 2.51 3.20 3.64 3.31
3 100 HFCS 2.86 2.74 2.55 2.61
4 100 HFCS 3.63 3.21 3.49 2.93
5 50 CS 50 SUC 4.16 3.61 2.94 4.03
6~ 100 LOH CONES 0.62 1.32 1.95 0.75
7 100 REG CS 1.41 1.83 3.44 1.84
8 100 ISDMEROSE 2.83 3.37 2.81 3.00
9 100 NUSNEET 2.36 2.56 2.19 2.55
10 100 ISOSHEET 5.78 3.21 3.40 3.36
11 100 HICONES 1.41 2.70 3.21 2.32
12 5.00 5.00 5.00 5.00
13 50 HFES 50 SUC 5.93 4.73 3.09 5.53

a = HICON CS = 62 DE

b = Min. Sign. Diff. = 2.795 Significant at 99% proba-

bility level.

c = " " " = 3.580

d = " " " = 2.64

e = " " " = 3.48

aHFES = 42% Fructose. Suc = Sucrose

Low CON CS = 43 D.E. ISDSWEET, NUSNEET, ISDMEROSE = D.E.
not applicable.

*Sucrose had a value of 5.00 less than 5.00 was indicated
as less sweet more than 5.00 was indicates as more sweet.

SUMMARY AND CONCLUSIONS

The application of some corn syrups and high fructose
corn syrups as sweetening agents for a marachino type
cherry was successful and showed good promise as an alter-
native source of sweetness. It was found that weight gain
could be improved during the finishing operation by using
slightly higher temperature and increasing the brix level
of sweetener solution gradually over a little longer
period of time.

In a commercial Operation, cherries will usually gain
about 5-8 percent in weight by the end of the finishing
Operation, but in this study the weight gain was about 15
percent.

There is no doubt that extended shelf life will require
certain modifications in the way the product is handled,
both during the processing and storage. Consideration of
refrigerated storage would greatly increase the shelf life,
as shown by the storage studies. In general, texture was
improved and in most instances the over all quality of
products stored at the lower temperature was better. How-
ever, it is questionable whether the quality improvement
was great enough to convince maraschino finishers to go to

refrigerated storage. In those products where corn syrups

58

59

of HFCS were used as the sole sweetener, weight gains were
significant and texture was generally very good. After
three months storage all the products had approximately
the same weight, but as mentioned before the producer is
not concerned with weight gains after finishing. This
study suggests that in maraschino type cherries it is
better to use 100 percent substitution of sucrose, rather
than to partially substitute sweeteners as is commercially
being done, at present.

Future studies might be aimed at improving the flavor
of maraschinos produced from some of these sweeteners and
further investigating the effects of the sweeteners in

flavor, by utilizing trained taste panelists.

APPENDICES

60

APPENDIX A

Sweetener Characteristics

Table A1 - Characteristics of corn products corn syrup 1632

Corn Syrup 1632 is a high conversion, high fermentable
syrup of fairly low viscosity.

Typical Analysis:

Baume' 43.0

Dry Substance (1%) 81.7

Dextrose equivalent (D.F.) 64.0

Color White to eight straw
pH 4.8

Starch Negative

Ash (% sulfated) 0.35

502 (ppm) 40

Handling Properties:

Temp. °F Lbs/Gal Viscosity (cps)
80 11.80 22,000
100 11.80 6,000
120 11.74 2,000

Recommended Storage Temperature: 90°F

61

APPENDIX A (cont)

Sweetener Characteristics

Table A2 - Characteristics of corn products corn syrup 1132.

Corn syrup 1132 is a regular conversion, normal
viscosity syrup.

Typical Analysis:

‘Baume' 43.0

Dry Substance (1%) 80.3
Dextrose equivalent (D.E.) 43.0
Color White

pH 4.8
Starch Negative
Ash (% sulfated) 0.3
502 (ppm) 40

Handling PrOperties:

Temp. OF Lbs/Gal Viscosity (cps)
80 11.85 56,000
100 11.79 14,500
120 11.73 4,900

Recommended temperature: 1000F

Table A3 -

62

APPENDIX A

Sweetener Characteristics

Characteristics of corn product, invertose, High-fructose
corn syrup 2643

Invertose, High Fructose corn syrup 2643 is a high
fermentable, low viscosity.

Typical Analysis:

Dry Substance (1%) 71
Color Hater Hhite

pH 4.0
Sediment, floe, microbiological - Meets all Food
and Bottling industry specification

Handling PrOperties:

Requires minimal heat during normal turnover.

63

APPENDIX A (cont)
Sweetener Characteristics
Table A4 -‘ Characteristic of Isosweet: 100 High Fructose Corn Syrup
Isosweet 100 is a high conversion corn syrup that is
enzymatically derived and isomerized to yield a

saccharide composition consisting primarily of dextrose
and fructose.

Typical Analysis:

Dry Substance (1%) 71.0

Dextrose equivalent (D.F.) Not Applicable
Color White

pH 4.0

Starch Negative

S02 (ppm) 4.0

Density (wt/gal: at 80°F)

lbs as is 11.19

lbs. solids 160

Handling Properties:

It is recommended that ISOSHEET 100 be stored at a
temperature of 80° - 90°F. within this range,
color development and crystallization are minimized
or eliminated.

64

APPENDIX A (cont)

Sweetener Characteristics
Table A5 - Characteristics of Staley Industrial Products Isosweet,
5500 high fructose corn syrup.

Isosweet 5500 is producted by a multiple enzyme
conversion process and is caregully refined to conform to
the highest standards of color, clarity, flavor and ash.

Typical Analysis:

Dry Substance (1%) 77 + 0.5

pH 3.5

Ash, sulfated % 0.01

Color White

Density (wt/gal: at 80°F)

lbs as is 8.89

lbs. solids 11.55

Dextrose equivalent (D.E.) Not Applicable

Viscosity centripoises at 80°F 670

Handling Properties:

It is recommended that ISOSWEET 5500 be stored at
a temperature between 75° - 85°F.

65

APPENDIX A (cont)
Sweetener Characteristics

Table A6 - Characteristics Of Staley industrial product sweetose
440.

Sweetose 440 is a high conversion acid enzyme and
has fairly low viscosity.

Typical Analysis:

Baume' 44
Dry Substance (1%) 83.8
Dextrose equivalent (D.E.) 64.0
Color

pH 5 0

Weight, 1bs./gal. at 100°F. 11:93
Viscosity, poises at 100°F 155
Ash sulfated (%) 0.02

Handling Properties:

It is recommended sweetose 440 to be stored and
handled at 100°F.

66

APPENDIX A (cont)
Sweetener Characteristics
Table A 7 - Characteristics of Clinton industrial Isomerose, 100

brand (High Fructose Corn Syrup).

ISOMEROSE, 100 brand high fructose corn syrup is
produced by a multiple enzyme process which makes use of
advanced immobilization technology.

Typical Analysis:

Dry Substance (1%) 71
Color White
Density lbs/gal at 85°F 11.14
Density lbs/gal at 85°F. 7.91
pH

Ash sulfated (%) 0.03

Handling Properties:

It is recommended to store and handled the ISDMERDSE
100 Brand High Fructose corn syrup at 85°F.

67

APPENDIX A (cont)

Sweetener Characteristics

Table A8 - Characteristics of Clinton products, regular corn syrup.

This product is converted by acid-enzyme type of
conversion and has medium range viscosity.

Typical Analysis:

Baume' 43

Dry Substance (1%) 80.3

Dextrose equivalent (D.E.) 4.7

pH

Density lbs/gal at 100°F 11.8

Color * White to Yellow
Ash sulfated (%) 0.4

Handling Properties:

It is recommended to store and handle this product
at 100°F.

68

APPENDIX A (cont)

Sweetener Characteristics

Table A9 - Characteristics of clinton products, nusweet "E" corn
syrup.

NUSWEET "E“ is made by a dual or acid-enzyme process.
NUSWEET "E" may be characterized as a syrup with low
viscosity and high fermentability, sweetness, and osmotic
pressure.

Typical Analysis:

Baume' 43
Dry Substance (1%) 82
Dextrose equivalent (D.E.) 62
pH 4.7
Density lbs/gal at 100°F 11.8
Ash sulfated (%) 0.4

Handling Properties:

It is recommended to store and handle this product
at 85° - 95°F.

NUSWEET "E", clinton

69

APPENDIX A (cont)
Sweetener Characteristics

Table A10 - Characteristics of corn products. Celulose 2606 (liquid
10 dextrose) 2606*.

CELULOSE, liquid dextrose 2606 is available at various
solids for convenience is storage and handling.

Typical Analysis:

Dextrose equivalent (D.E.) 99.5

Color Water to Light Straw
pH 4.2 -

Ash sulfated (%) 0.1

Dry Substance (1%) 68.5

Handling Properties:

Holding Temp. °F 120 - 125°.
Lbs/Gal 10.91 at 120°F.

* This special product was used in the beginning of the
experiment, but since even at cooling temperature
(44°F), molds were grown on the surface and also in the
depth of sweetener. It was preferred to not continue using
it. Also it was hiahly fermentable.

70

APPENDIX B

Weight Changes During Finishing Process

Table 81 - Per cent weight changes for various treatment during
maraschino finishing operation.

Time (day) 2 3 4 5 6
Treatments HICONES 2 6 7 10 12
HICONES 2 6 9 10 13
HFCS 3 5 9 12 14
HFCS. 4 7 10 12 14
HFCS + SUC 0 2 3 6 8
LOW CONES 5 7 9 11 12
REG CONES 4 7 9 10 13
ISDMEROSE 5 7 9 12 14
NUSWEET ‘ 4 7 10 12 14
ISOSWEET 5 7 9 12 14
HICONES 4 7 9 l3 l4
SUCROSE 6 7 10 14 15
GS + SUC 2 4 5 6 10

 

* Each number is a mean of three replicates

71

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73

APPENDIX 0
Storage Studies

Table Dl - Per cent weight changé‘of maraschino cherries after 1, 2, and
3 months storage as means of all temperatures.

Time (months)

Treatments l 2 3
HICONES 4.52 0.37 l.l8
HICONES 5.08 -0.05 1.64
HFCS 5.76 4.58 4.40
HFCS 5.82 2.57 1.98
60 + SUCROSE 2.76 5.27 2.92
REG CONES 4.73 3.35 2.64
LOH CONES 2.08 2.47 l.33
ISOSWEET 2.29 l.47 0.88
NUESHEET 3.73 l.76 1.02
ISOMEROSE 4.25 3.09 l.lO
HICONES l.22 l.l4 6.79
SUCROSE 5.l4 2.05 0.38
HFCS + SUCROSE 2.37 3.27 3.37

 

Each figure is the mean of 9 replicates.
This table shows weight changes at all temperatures for all
treatments at one month, two months, and three months storage.

Negative number means percent weight loss at various storage
time.

74

APPENDIX 0 (cont)
Storage Studies -

Table 02 - Per cent WElth Changes of maraschino cherries after 1 month
storage at various temperatures.

Storage Temperature

Treatments 44°F(66°C) 72°F(22.2°C) 89°F(31.706)
HICONES 9.63 5.88 -0.94
HICONES 6.62 6.23 2.38
HFCS 8.11 4.69 4.49
HFCS 5.91 6.67 4.88
HFCS + SUCROSE 7.15 1.63 -o.51
REG cones 8.01 3.65 2.52
Low cones 5.56 0.38 0.29
ISOMEROSE 4.36 1.86 0.65
NUSWEET "E" 8.99 1.00 1.21
ISOSWEET 3.65 6.26 2.82
choues 1.98 -0.96 2.65
5008056 6.01 1.42 7.99
cs + SUCROSE 4.28 3.85 -1.13

 

Effect of three temperature on the weight change of cherries after
one month. One number is a mean of three replicates.

Positive number gain weight.

75

APPENDIX 0 (cont)

Storage Studies

Table 03 - Per cent weight changes after 2 months storage at various

temperatures.
Storage Temperature

Treatments 44°F(66°C) 72°F(22.2°C) 89°F(31.70C)
HICONES 5.91 1.39 -6.20
HICONES 2.85 -1.46 -1.53
HFCS 6.28 6.60 0.86
HFCS 2.99 1.03 3.67
HFCS + SUCROSE 5.54 3.77 6.50
REG CONES 6.42 4.06 -0.43
Low CDNES 6.94 2.20 -1.74
ISOMEROSE 2.52 1.24 0.65
NUSNEET "E" 3.54 1.35 0.38
ISOSWEET 3.09 4.34 1.86
HICONES 1.12 1.11 1.19
SUCROSE 2.02 1.00 3.12
CS + SUCROSE 6.10 0.31 3.39

 

Effect of three different temperatures on the weight changes of
each treatment after two months. Each number is the mean of three
replicates.

76

APPENDIX 0 (cont)
Storage Studies

Table 04- Per cent weight changes after 3 months storage at various

temperatures.
Storage Temperature

Treatments 44°F(66°C) 72°F(22.2°C) 89°F(31.7OC)
HICONES 5.72 -l.73 -0.46
HICONES 5.25 -2.01 1.67
HFCS 7.31 6.17 -0.27
HFCS 3.25 1.69 0.97
HFCS + SUCROSE 4.89 2.62 1.26
REG CONES 7.46 2.48 -2.01
LON CONES 4.94 -2.65 1,72
ISOMEROSE 3.90 -0.74 -0.52
NUSNEET "E" 3.73 1.15 -1.83
ISOSWEET 2.23 0.00 1.08
HICONES 1.29 0.49 0.58
SUCROSE 1.68 ‘ 0.39 -0.94
CS + SUCROSE 4.78 2.89 2.43

 

Effect of temperature on the weight change of each treatment after
three months. Each number is the mean of three replicates.

77

APPENDIX E

Textural Properties of Finished Products

Table E1 - The effect of various temperature on the firmness of the maraschino
cherries after three months storage*.

Temperatures 44°F(66°C) 72°F(22.2°C) 89°F(31.7OC)
Treatments HICONES 427.9 433.3 405.0
HICONES 477.8 484.2 491.0
HFCS 515.7 517.6 484.9
HFCS 462.0 466.5' 466.0
HFCS + sucaose 507.2 411.0 426.7
REG cones 457.9 389.0 405.2
Low cones 486.4 506.1 479.5
ISOMEROSE 459.6 437.2 340.7
NUSWEET "E" 408.5 363.3 369.0
ISOSWEET 474.7 466.7 431.7
HICONES 463.3 420.1 410.2
SUCROSE 498.2 490.9 505.3
cs + SUCROSE 534.6 447.1 464.3

 

* Firmness was measured by chatillon and each number is the mean of
two replicates. Each figure is the needed force in gram
to deform 20 cherries.

APPENDIX F

78

Sensory Evaluation

Table F1 - Analysis of co-variance for sweetness mean
square and F-value for sweetness

 

 

SHEET
BY TREAT TREATMENT
WITH REP REPLICATE
SUM OF MEAN SIGNIF.
SOURCE OF VARIATION SQUARES 0F SQUARE F GE F
Covariates 0.841 1 0.841 0.341 0.561
Replicates 0.841 1 0.841 0.341 0.561
Main Effects 436.735 11 39.703 16.060 0.001
Treatment 436.735 11 39.703 16.060 0.001
Explained 436.576 12 36.465 14.750 0.001
Residual 395.539 160 2.472
Total 833.115 172 4.844

 

Table F2 - Analysis of co-variance for flavor mean square

79

APPENDIX F (cont)

Sensory Evaluation

and F-value for flavor.

 

 

FLAVOR
BY TREAT TREATMENT
WITH REP REPLICATE
SUM OF MEAN SIGNIF.
SOURCE OF VARIATION SQUARE OF SQUARE F 0F F
Covariates 2.740 1 2.740 0.677 0.412
Rep 2.740 1 2.740 0.677 0.412
Main Effects 143.901 11 13.082 3.230 0.001
Treat 143.901 11 13.082 3.230 0.001
Explained 146.641 12 12.220 3.017 0.001
Residual 647.980 160 4.050
Total 794.620 172 4.620

 

80

APPENDIX F (cont)

Sensory Evaluation

Table F3 - Analysis of co-variance for texture mean'
square and F-value for texture.

 

 

TEXTURE

BY TREAT TREATMENT

WITH REP REPLICATE

SUM OF MEAN SIGNIF.

SOURCE OF VARIATION SQUARE OF SQUARE F 0F F
Covariates 52.670 1 47.718 21.685 0.001

Rep 52.670 1 47.718 21.685 0.001
Main Effects 47.760 11 4.251 1.932 0.039

Treat 47.760 11 4.251 1.931 0.039
Explained 94.478 12 7.373 3.578 0.001
Residual 352.080 160 2.201

Total 448.558 172 2.596

 

81

APPENDIX F (cont)

Sensory Evaluation

Table F4.- Analysis of co-variance for liking mean
square and F-value for liking.

 

 

LIKING
BY TREAT TREATMENT
WITH REP REPLICATE
SUM OF MEAN SIGNIF.
SOURCE OF VARIATION SQUARE DF SQUARE F 0F F
Covariates 2.835 1 2.835 0.737 0.392
Rep 2.835 1 2.835 0.737 0.392
Main Effects 252.188 11 22.926 5.960 0.001
Treat 252.188 11 22.926 5.960 0.001
Explained 255.024 12 21.252 5.525 0.001
Residual 615.425 160 3.846
Total 840.444 172 5.061

 

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