PMID- 32966598
OWN - NLM
STAT- MEDLINE
DCOM- 20201228
LR  - 20201228
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 85
IP  - 10
DP  - 2020 Oct
TI  - Functional properties of syrup from malted and unmalted rice of different 
      varieties: A comparative study.
PG  - 3081-3093
LID - 10.1111/1750-3841.15446 [doi]
AB  - 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 ( degrees 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 < 0.05) SY, Brix, pH, SG, TS, TDS, and 
      TSP, but significantly lower (P < 0.05) TA, DE, and mineral contents (Ca, Zn, Fe, 
      and Mg) over the unmalted group. Some significant interactions (P < 0.05) were 
      found, between rice variety, treatment and separation method (TS, TDS, DE, Brix, 
      SY, and Ca), rice variety and treatment (TSP, Zn, Mg, and Fe), as well as rice 
      variety and separation method (TSP, pH). In addition, some positive and negative 
      significant (P < 0.05) correlations between the studied functional properties 
      were found. Overall, malting and processing methods can influence the functional 
      properties of rice syrup-an acceptable specialty ingredient for brewing/beverage 
      production. PRACTICAL APPLICATION: Through the application of exogenous enzymes, 
      rice syrup has been successfully produced from locally bred/improved rice 
      varieties commercially available in Nigeria. By comparing some functional 
      properties of syrup from malted and/or unmalted rice, the current research 
      provides useful evidence that locally available rice varieties are potential 
      candidates for product diversification to the food/brewing, pharmaceuticals, and 
      other industries, not only in Nigeria but also in the West Africa subregion.
CI  - (c) 2020 Institute of Food Technologists(R).
FAU - Ofoedu, Chigozie E
AU  - Ofoedu CE
AUID- ORCID: 0000-0002-0835-5872
AD  - Department of Food Science and Technology, School of Engineering and Engineering 
      Technology, Federal University of Technology, Owerri, Nigeria.
FAU - Osuji, Chijioke M
AU  - Osuji CM
AUID- ORCID: 0000-0002-2848-9771
AD  - Department of Food Science and Technology, School of Engineering and Engineering 
      Technology, Federal University of Technology, Owerri, Nigeria.
FAU - Omeire, Gloria C
AU  - Omeire GC
AD  - Department of Food Science and Technology, School of Engineering and Engineering 
      Technology, Federal University of Technology, Owerri, Nigeria.
FAU - Ojukwu, Moses
AU  - Ojukwu M
AUID- ORCID: 0000-0003-2244-9135
AD  - Department of Food Science and Technology, School of Engineering and Engineering 
      Technology, Federal University of Technology, Owerri, Nigeria.
FAU - Okpala, Charles Odilichukwu R
AU  - Okpala COR
AUID- ORCID: 0000-0003-4475-8887
AD  - Department of Functional Food Products Development, Faculty of Biotechnology and 
      Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, 
      Poland.
FAU - Korzeniowska, Malgorzata
AU  - Korzeniowska M
AD  - Department of Functional Food Products Development, Faculty of Biotechnology and 
      Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, 
      Poland.
LA  - eng
PT  - Comparative Study
PT  - Journal Article
DEP - 20200923
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Minerals)
RN  - 0 (Sugars)
RN  - 9005-25-8 (Starch)
SB  - IM
MH  - Flour/analysis
MH  - Food Handling
MH  - Minerals/analysis
MH  - Nigeria
MH  - Oryza/*chemistry/classification
MH  - Starch/*chemistry
MH  - Sugars/*analysis
OTO - NOTNLM
OT  - centrifugation
OT  - correlation
OT  - filtration
OT  - functional properties
OT  - malting
OT  - rice syrup
EDAT- 2020/09/24 06:00
MHDA- 2020/12/29 06:00
CRDT- 2020/09/23 17:36
PHST- 2020/04/20 00:00 [received]
PHST- 2020/08/04 00:00 [revised]
PHST- 2020/08/14 00:00 [accepted]
PHST- 2020/09/24 06:00 [pubmed]
PHST- 2020/12/29 06:00 [medline]
PHST- 2020/09/23 17:36 [entrez]
AID - 10.1111/1750-3841.15446 [doi]
PST - ppublish
SO  - J Food Sci. 2020 Oct;85(10):3081-3093. doi: 10.1111/1750-3841.15446. Epub 2020 
      Sep 23.