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KMID : 0665220070200010068
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.68 ~ p.73
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A Study on Manufacturing Functional Malt Syrup
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Heo Yun-Haeng
Bang Byung-Ho
Jeong Eun-Ja
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Abstract
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In an effort to improve the quality of malt syrup, Chlorella, ginseng steamed red, green tea, and aloe powder were added to malt syrup. Glucose, maltose, and maltotriose concentration was assessed for each sample, as well as the L(lightness), a(redness), and b(yellowness) values and the sensory test. The glucose content in the control, Chlorella, ginseng streamed red, green tea, and aloe powder was 7.39%, 7.35%, 7.25%, 8.87% and 7.43%, respectively. Whereas, the maltose content was 68.10%, 60.46%, 68.32%, 67.88% and 70.46%, respectively. In addition, maltotriose content was 21.12%, 20.51%, 20.30%, 22.14% and 21.72%, respectively. Moreover, the L value in control, Chlorella, ginseng streamed red, green tea, aloe was 72.44, 22.93, 23.34, 23.56, 19.64 respectively. The value was -1.55, -1.77, -0.20, -0.40, -0.44, respectively and lastly, the b value was 22.81, 8.72, 4.00, 6.57, 6.44, respectively. The sensory evaluation test revealed that malt syrup with added ginseng streamed red powder showed the best sensory scores.
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KEYWORD
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malt syrup, traditional malt syrup, traditional food
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