Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

Chigozie E. Ofoedu, Chijioke M. Osuji and Moses Ojukwu

Journal of Food Research, 2019, vol. 8, issue 1

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.

Keywords: Research; and; Development/Tech; Change/Emerging; Technologies (search for similar items in EconPapers)
Date: 2019
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/405549/files/5c3ee73aad89b.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405549

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().