Corn syrup, a staple in many candy recipes, acts as an interferent that results in an amorphous candy. Commercial corn syrup is made by the enzymatic hydrolysis of corn starch into a mixture of dextrose (glucose) and oligosaccharides. The viscosity and sweetness of the corn syrup is related to the extent of the hydrolysis reaction. This study involves the evaluation of various brands of corn syrup. A Zahn cup viscometer was used to measure viscosity and a triangle test was employed for the sensory analysis to determine sweetness level. Lastly, taffy samples were made with the various corn syrups and a consumer panel selected the tastiest taffy based upon selected attributes.<br/>

Tasty taffy: Viscosity and sweetness of corn syrups

254th National Meeting (2017)

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