Utilization of wheat malt for soy milk beverage
1997
Niramon Utama-ang | Thirawan Chanrittisen(Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand). Lampang Agricultural Research and Training Center)
Two varieties of wheat, Fang 60 and LARTC 87001, were studied to determine the optimum sprouting temperature and time to make malt. The study revealed that the anylase activity of both Fang 60 and LARTC 870001 which were cultured at 15 deg C for 5 days gave the highest amount (3.89 and 3.72 micro mol/g/min, respectively), and were not significantly different from those cultured for 7 days. The Fang 60 malt of 5 days was selected to find out the proper ratio to hydrolyse rice to rice syrup (glucose syrup). The study indicated that the best ratio of malt to rice was 1:10 which gave high yield and total soluble solid of glucose syrup. The hydrolysing time was 90 min at 60 deg C. The glucose syrup was used to prepare soy milk beverage of different total soluble solid comparing with sucrose. The soy milk beverage which was prepared by glucose syrup was accepted by the taste panels at the level of liked slightly as evaluated by Hedonic scale of 9 points in color, sweetness, viscosity, after taste, flavor and overall acceptance more than sucrose. The odor and apprearance of soy milk beverage which prepared by glucose syrup was not significantly different from sucrose. The beverage of 14 and 16 deg brix total soluble solid was accepted by the taste panels at the level of liked slightly to liked very much in sweetness, after taste, flavor and overall acceptance more than 10 and 12 deg brix. The quality of soy milk beverage which was prepared by glucose syrup of 14-16 deg brix were 0.8-0.9 percent total acidity (as citric acid), 7.64-8.87 percent total nitrogen, 29.00-29.90 percent dextrose and the viscosity of 20.25-21.00 centipoises.
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