Investigation of physicochemical, rheological and sensory characterization of caramel produced from fructose

Firoozi, Ehsan; Sharifi, Akram; Pero, Milad

doi:10.22104/ift.2025.7724.2224

Investigation of physicochemical, rheological and sensory characterization of caramel produced from fructose

Document Type : Research Article

Authors

¹ Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran

² Islamic Azad university of Qazvin

³ Zar Grain Refinery, Farhikhtegan Zarnam Industrial & Research Group, Karaj, Iran

10.22104/ift.2025.7724.2224

Abstract

Caramel color is among the most widely used additives in the food industry. This study aimed to produce caramel from fructose and evaluate its physicochemical, rheological, and sensory properties. Fructose-based caramel was prepared using four different methods at 100°C (Method 1: 84.06% fructose + 7.10% ammonia + 8.84% sulfuric acid, 90 min, Method 2: 79.01% fructose + 9.35% ammonia + 11.63% sulfuric acid, 90 min, Method 3: 91.85% fructose + 3.34% ammonia + 4.83% sulfuric acid, 4 h and Method 4: 88.93% fructose + 4.53% ammonia + 6.54% sulfuric acid, 4 h). The samples were analyzed for browning index, reducing power, hydroxymethylfurfural content, total phenolic compounds, antioxidant capacity, color, viscosity, and sensory characteristics. The results indicated that Method 1 produced superior aroma, color, and chewiness, while Method 2 showed better viscosity, hue angle, and sweetness intensity. The highest antioxidant activity was observed in the control sample (70.48%), and the lowest in the sample from Method 4 (29.04%). The highest total phenolic content was also found in the control (1276.7 mg gallic acid/g), followed by the caramel from Method 1 (1151.9 mg gallic acid/g). The lowest phenolic content was recorded in the sample from Method 2. In addition, HPLC analysis identified sinapic acid (1262.9 mg/mL), protocatechuic acid (926.1 mg/mL), catechin (501.6 mg/mL), and ellagic acid (220.09 mg/mL) as the main phenolic compounds in the caramel samples.

Graphical Abstract

Highlights

Fructose-based caramel was produced using four different formulations and comprehensively analyzed for physicochemical, rheological, and sensory characteristics.
Total phenolic content and antioxidant capacity were significantly influenced by formulation composition and heating duration.
Key phenolic compounds identified via HPLC included sinapic acid, protocatechuic acid, catechin, and ellagic acid, indicating promising functional potential of the caramel.

Keywords

Main Subjects

Food chemistry

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