Abstract
Rice syrup was produced from ten varieties of locally available rice in Nigeria. Flours of malted and unmalted rice from different varieties were treated with a combination of starch hydrolyzing enzymes (Amyloglucosidase, Bacterial α-amylase and Fungal α-amylase); and the starch hydrolysates were either filtered and/or centrifuged at the end of hydrolysis. The resulting rice syrup was evaluated for sugar compositions (maltose, glucose, maltotriose, sucrose, raffinose and stachyose) using HPLC. The results showed that syrups from malted rice had significantly higher (p<0.05) maltose and maltotriose concentration than syrups from unmalted rice. The resultant syrup is a ‘High Maltose Syrup’ since maltose was found to be the predominant sugar in the rice syrup with concentration of above 50% especially for malted samples. Rice syrup can be widely applied as a potential raw material in beverage and confectionery industries as well as a good adjunct for brewing since the sugar profile of the rice syrup was similar to that of barley wort.
Highlights
Syrups are defined as aqueous solutions of sugars or starch hydrolysates (International Food Information Service, 2005)
The rice syrups yielded a combination of saccharides such as maltose, glucose, sucrose, maltotriose, raffinose and stachyose in various proportions
The reduction in glucose was about 50% and the reduction in sucrose was by 75%
Summary
Syrups are defined as aqueous solutions of sugars or starch hydrolysates (International Food Information Service, 2005). It is a thick viscous liquid consisting primarily of dissolved saccharides in solution but showing little tendency to deposit crystals (Hull, 2010). Sugar (sucrose) is a refined sweetener used in formulation of many food and drinks to sweeten these products as well as add texture, body and bulk. Sucrose has been associated with health challenges such as contributing to obesity and keeping blood sugar out of balance (Kimball, 2011); there is need to substitute them with unrefined sweeteners in various food products (Gibson, 2008; Vartanian, Schewartz & Brownel, 2007), which may be a viable method for minimizing health challenges associated with the consumption of refined sweeteners
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