Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

The continued increase in Nigeria's rice production makes product diversification very fitting, even to underutilized indigenous/local varieties. Further, rice converted to malt can bring about useful products like syrup with enhanced characteristics. In this context, a comparative study involv...

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Bibliographic Details
Published in:Journal of food science 2020-10, Vol.85 (10), p.3081-3093
Main Authors: Ofoedu, Chigozie E., Osuji, Chijioke M., Omeire, Gloria C., Ojukwu, Moses, Okpala, Charles Odilichukwu R., Korzeniowska, Małgorzata
Format: Article
Language:English
Subjects:
Acidity
Agricultural production
Breweries
Brewing
Calcium
centrifugation
Comparative studies
correlation
Correlation analysis
Dextrose
filtration
Flour - analysis
Food Handling
Food production
functional properties
Hydrolysates
Iron
Magnesium
Malt
malting
Minerals
Minerals - analysis
Nigeria
Oryza - chemistry
Oryza - classification
pH effects
Properties (attributes)
Rice
rice syrup
Separation
Specific gravity
Starch
Starch - chemistry
Sugars - analysis
Syrup
Syrups
Total dissolved solids
Zinc
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Summary:The continued increase in Nigeria's rice production makes product diversification very fitting, even to underutilized indigenous/local varieties. Further, rice converted to malt can bring about useful products like syrup with enhanced characteristics. In this context, a comparative study involving some functional properties of syrup from malted and unmalted rice of different varieties was carried out. Syrup from either filtered or centrifuged starch hydrolysates of enzyme hydrolyzed rice (malted/unmalted) flours gave rise to filtered unmalted (FUHR), filtered malted (FMHR), centrifuged unmalted (CUHR), and centrifuged malted hydrolyzed rice (CMHR) groups. From these, functional properties, that is, pH, total soluble proteins (TSP), total dissolved solids (TDS), total solids (TS), dextrose equivalent (DE), titratable acidity (TA), apparent brix (°B), specific gravity (SG), syrup yield (SY), and some minerals [calcium (Ca), iron (Fe), magnesium (Mg), and zinc (Zn)] were determined. Results showed syrup from malted with significantly higher (P 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15446