Chemistry Reference
In-Depth Information
6.14.1.2
Sugar and Salt Substitute
Raisinsyrupcansuccessfullysubstituteforsugarasabasicingredientinthedevelopmentof
manyethniccuisinerecipes.Oneofthelatestadvancesistheuseofraisinsyrupinethnic(Indian,
Chinese,andMalaysian)products,especiallyinsaucesanddressings,duetoitssweetness,lavor,
andintensifyingcharacteristicsonspicyingredientsandcitrusfruits.
Araisinsyruplevelof5%-10%inethniccuisineproductsisnotdistinguishableinlavorand
sweetness,butitisenoughtointensifythelavorandimprovetheoverallqualityoftheproduct(e.g.,
Chinesespringrolls).Theuseoflarge(>20%)quantitiesofraisinsyrupcounterbalancesthesour
tasteofvinegar,contributingtothecohesivenessandconsistencyofsauces,dressings,andsweetor
sourillingswhileprolongingtheirpreservation.
6.14.1.3
Food Additives
Theexpansionofthefoodmarketandchangesinthelifestyleandnutritionalhabitsofconsumers
haveledtotheuseofadditionalsubstancesfortheimprovementoftheproductionandqualityoffood
products.Inthiscase,raisinsyrupmaybeusedasanadditivetoimprovethequalityofaproduct.Raisin
syrupcanbeusedsuccessfullyasaningredienttoenhancethecolor,lavor,texture,andfreshnessof
products,suchasmultigrainbreads,cakes,snacks,brownies,sauces,dressings,andicecream.
6.14.2 Must Syrup
Mustsyrupisaproductconcentratedbyheatfromgrapejuice.Mustsyrupproductionfollowsa
traditionalmethodologyinwhichgrapejuiceisboiledwithwoodenash,sugar,ormariborpowder
to neutralize the acids. After boiling, the partially concentrated syrup liquid is iltered and then
boiledagaintodesiredviscous,darksyrup.Itusuallyisusedforlavoring,sweetening,andcoloring
foodproducts(forparticularreasons)suchassauces,dressings,andbakeryordairyproductswith
distinguishedlavors.
Mustsyrupisanaturalliquidfoodwithoutpreservativesorotheradditives.Itsnutritionalvalue
isshowninTable6.16.Calcium,phosphorous,andirontogetherwithotherelements,suchasantho-
cyanins,tannins,salts,andacids,makeitavaluableingredientformanyfoodapplications.Inaddi-
tion,mustsyrupisconsideredamedicinefordiseaseslikeanemiaanddepression.
6.14.3 Date Syrup
Datescontainupto70%totalsugar,fromwhich50%isinvertedsugar,andhaveawateractivity
of0.6withapHof5.5.Datesareprocessedintoaconcentratedliquidformcalleddatesyrup,which
isconvenientforindustrialuses.Thissyrupydateliquidbringsitssweetnessandlavortobaked
goodsandtoalltypesofliquidfoodandbeverageapplications(Al-Farsietal.2007).
table 6.16 Nutritional Ingredients of Must Syrup per 100 g
Nutritional Ingredients
Value
Carbohydrates
81
Fat
0.4
proteins
0.9
Calcium
74
phosphorous
40
Iron
1.2
Source:
Hockenhull, D. J. D.,
Progress in Industrial Microbiology
, J. & A. Churchill,
Ltd., London, 1968. With permission.
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