[Bae-Sae production (maltose syrup)]
1990
Nuansi Rak-ariyatham | Phunsuk Siyotha | Phairot Kitchaphanit (The National Research Council of Thailand, Bangkok (Thailand))
Seedlings of wheat variety Sa-Merng 1 (INIA 66) were found to have a maximal amount of Amylase at day 5 of germination. At day 4, however, the amount of Polyphenol oxidases and the polyphenol compounds, both of which could cause dark colour in Bae-Sae, were maximal. Furthermore, the optimum pH and temperature for Amylase and Polyphenol oxidases were found to 4.0, 50 deg C and 7.0, 57 deg C respectively. Hence the pH of 4.0 and 50-55 deg C was concluded to be appropriate for Bae-Sae of high quality were, 1:60 to 1:30 ratio for wheat seedlings to the broken sticky rice, final volume adjusted with water to eight times the amount of the sticky rice and an incubation period of 5 hours. Under such conditions, the product was found to be pale yellow, with sweetish smell and had a dextrose equivalent value of 40-53 percent. Addition of sodium sulfite or activated charcoal to give a final concentration of 0.04 and 1 percent respectively could decrease the colour intensity of Bae-Sae. However, evaporation of the water under reduced pressure was most effective. In the case of microbial enzymes, a mixture of 0.4 gramme of Kleistase E5 and 0.15 gramme of Fungamyl 800 L per 1 kilogramme of broken sticky rice, incubated with 1.5-2.25 litre of water at pH 5.5, 50 deg C for 5 hours yielded Bae-Sae with comparable quantity and quality to that from wheat enzymes. The product had a dextrose equivalent value of 40-52 percent. Analysis of the sugar components, however, revealed the maltotriose content of 35.80 percent as compared to 6.10 percent in the product from wheat enzymes whereas the maltose content of the two products were 36.22 and 49.22 percent respectively.
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Эту запись предоставил Kasetsart University