rice. Depending on the applications,
rice syrups are a nice way to build viscosity in beverages or add flavor and
texture in baked goods. Since it is
not as sweet as refined sugar, you will
need to add about a third more rice
syrup to substitute for sugar.
decrease the amount of other liquids by a third. Formulators should
expect some trial and error to obtain an optimal flavor profile. As a
rule, best results have been attained when 50 percent to 75 percent of
the sugar is replaced by sorghum in baked goods.
Sweet Sorghum
Sweet sorghum is made from
Sorghum bicolor (L.) Moench, a variety
indigenous to Africa that yields high
juice content. With a low estimated
GI of 46, it’s a versatile sweetener
that’s being rediscovered by today’s
health conscious. Sweet sorghum
blends well with almost every kind of
food but is exceptionally good for
baked goods because its sweet flavor
is not diminished in baking, like rice
syrup, and it doesn’t cause baked
goods to darken, as molasses does.
When replacing sugar, increase the
amount of sorghum by a third and
The Glycemic Index (GI)
The GI indicates how rapidly a particular carbohydrate turns into sugar; it
doesn’t tell how much of that carbohydrate is in a serving of food. With glucose at 100, a low GI rating is 55 or less,
while a rating of 70 or more is considered a high GI. The GI of sucrose is 61.
Glycemic load (GL), on the other
hand, considers the quality and the
quantity of the carbohydrate content of
the foods. By calculating the GI and the
net carbs (the total carbs minus dietary
fiber), you can calculate the GL
(GL=GI/100 x net carbs). Because it provides a structure for ranking a food’s
carbohydrate content based on the portion size and the food’s GI, the GL is
perhaps a more useful measure of a
food’s glycemic impact than the GI. A
low GL is 10 or lower and a high GL is 20
or higher. Foods that have a low GI invariably have a low GL, while foods with
an intermediate or high GI can range
from very low to very high GL. While
the GI provides a suggestion of how our
bodies will react, each individual can
have a different glycemic response to a
food.
Sprouted Barley Malt
Barley malt syrup is a clean-tasting, healthy whole grain sweetener.
Barley is sprouted, kiln roasted and slowly cooked into thick, dark
brown syrup—an ancient process using only the grain’s own enzymes
(continued on page 45)
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Domestic Ingredients for October
