Replacement of table sugar with clarified rice syrup in beverages

Authors

  • S Masood Food and Biotechnology Research Centre, PCSIR Labs Complex Lahore, Pakistan
  • M Ashraf Food and Biotechnology Research Centre, PCSIR Labs Complex Lahore, Pakistan
  • I Ahmad Food and Biotechnology Research Centre, PCSIR Labs Complex Lahore, Pakistan
  • Alim un Nisa Food and Biotechnology Research Centre, PCSIR Labs Complex Lahore, Pakistan

DOI:

https://doi.org/10.3329/bjsir.v57i1.58897

Keywords:

Fructose; Rice syrup; Sweetener; White sugar; Beverages

Abstract

The worst element in the modern diet is white sugar, which contains the toxic fructose. As a result, many people have started avoiding fructose and switching to fructose-free sweets. Rice Syrup, for example, contains no fructose. White sugar was replaced with clarified rice syrup in this study. At a pilot plant scale, products such as red herbal syrup, chocolate syrup, cardamom syrup, aloe vera syrup, and plum syrup were made utilizing rice syrup in place of white sugar. During the shelf-life study, all parameters, including microbiological, physicochemical and sensory properties, were found acceptable. In addition, at zero weeks and 48 weeks, the effect of storage days on pH, acidity, brix, sugars content, and sensory attribute was determined. During storage, no notable changes in quality metrics were found.

Bangladesh J. Sci. Ind. Res. 57(1), 23-26, 2022

Downloads

Download data is not yet available.
Abstract
272
PDF
340

Downloads

Published

2022-03-30

How to Cite

Masood, S., Ashraf, M., Ahmad, I., & Nisa, A. un. (2022). Replacement of table sugar with clarified rice syrup in beverages. Bangladesh Journal of Scientific and Industrial Research, 57(1), 23–26. https://doi.org/10.3329/bjsir.v57i1.58897

Issue

Vol. 57 No. 1 (2022)

Section

Articles

License

Copyright (c) 2022 Bangladesh Council of Scientific and Industrial Research

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Bangladesh Council of Scientific and Industrial Research (BCSIR) holds the copyright to all contents published in Bangladesh Journal of Scientific and Industrial Research (BJSIR). A copyright transfer form should be signed by the author(s) and be returned to BJSIR.

The entire contents of the BJSIR are protected under Bangladesh Council of Scientific and Industrial Research (BCSIR) copyrights.

Creative Commons Licence
BJSIR is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial License (CC BY-NC) Creative Commons Attribution-NonCommercial 4.0 International License which allows others remix, tweak, and build upon the articles non-commercially, and although their new works must also acknowledge and be non-commercial, they don’t have to license their derivative works on the same terms.