Chemistry Reference
In-Depth Information
table 6.6
typical Composition of Various rice Syrups
Nutritional
Ingredients
WrS (%)
CWrS (%)
BrS (%)
CBrS (%)
Water
21.0
20.5
21.0
21.0
Fat
0.6
0.2
1.8
0.4
protein
0.7
0.8
0.9
1.1
Ash
0.6
0.4
0.7
0.6
Carbohydrate
77.0
78.0
75.5
77.0
table 6.7
typical Carbohydrate proiles (%) for a Variety of rice Syrups according to their De
Dextrose equivalent (De)
Carbohydrate (%)
26
42
50
55
60
70
Glucose
5
5
18
22
32
56
Maltose
14
44
43
38
29
23
Maltotriose
16
15
8
3
3
3
Maltotetraose
8
4
2
2
1
3
Maltopentaose
17
5
2
2
3
3
Maltohexaose
10
2
2
2
2
2
Others alone
30
25
25
31
30
10
isalsodiminishedat60°Candabove.TheviscosityofdifferentDEricesyrupsvarieswithsolidsor
sugarcontent(Brix)at25°C,withCWRSof26DEobtainingthehighestviscosity(10,000cps)at
80BrixandCBRSthelowestviscosity(2,000cps)(SpilerandMitchell1992).
The syrup's solid content (%) on the viscosity starts at 60 Brix. On the other hand, the tem-
peratureeffectonricesyrupsofviscosityat80Brixstartstobeequalattemperaturesof60°Cand
above.Theeffectoftemperaturesfrom25°Cto60°Contheviscosityofricesyrupsisshowntobe
muchhigherfortheCWRSthanfortheCBRS.
6.4.1 Brown rice Syrup
ThericesyrupsweetenerknownasBRSisderivedbycookingbrownrice(driedricesprouts)
throughenzymaticprocessingtobreakdownthericestarchestosugars(45%maltose,3%glucose,
and 52% maltotriose;
www.brownricesyrup.info
). The inal product is adjusted according to the
desiredsweetnessandapplication(e.g.,drinksandricemilks).
6.5 FrUIt SYrUp
Fruit syrup is made of concentrated juices (e.g., apple, pear, and pineapple) that are used as
sweetenersandextendablequantityagents.
In recent years, the commercial availability of several alternative sweeteners (nutritive and
intense)hasfocusedattentionontheirpossibleuseinfoodproductsandbeveragesasapartialor
completereplacementforsugar.Onesuchnutritivesweetenerwithacaloricvaluesimilartotable
sugar is marketed under the trade name “fruit source.” This product is prepared from fruit juice
(grape)andricesyrup,withpromisingresultsforthefoodanddrinkindustrybecauseofitsblendof
simpleandcomplexcarbohydrates.Ithasadistinctlyblandtasteandasweetnessof80(drybasis)
comparedtosugar(100).Table6.8liststhecompositionoffruitsourcesyrupingramsper100gof
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