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What is HFS as Sugar Substitute in Biscuit Production about?

This document summarizes a study on the use of high fructose syrup (HFS) as a substitute for sucrose in biscuits made from corn flour and kidney bean flour. The study tested 3 formulations with varying amounts of HFS (19g, 28.5g, 38g) to determine the best formula based on sensory and physical/chemical characteristics. Sensory analysis showed that the 28.5g HFS formula was preferred. Analysis found the HFS biscuits met Indonesian biscuit standards for moisture, ash, fat, protein, carbohydrate content and ca

Author

noval

Language

EN