Organic Processing Vo1.8 #3

created in the sprouting process. It has a rich, mellow sweet flavor that’s half as sweet as refined sugar and has a consistency and flavor similar to that of molasses. It is a nondiastatic sweetener ideal for baking. The sugar profile of organic barley malt syrup is approximately 76 percent maltose, 15 percent glucose, 6 percent sucrose, 2 percent fructose and the remainder is lactose. If a lighter, sweeter flavor is desired, barley malt syrup can be combined with other grain sweeteners or maple syrup. As with rice and sweet sorghum, add a third more sprouted barley malt to substitute for sugar. (continued from page 23)

Molasses Syrup

Molasses, the byproduct of cane
sugar, is one of those foods that our
grandmothers and their mothers
loved—not necessarily for its flavor,
but for its nutritional benefits. Molasses syrup can be substituted one
for one with sugar. Molasses has an estimated GI of 55 and has a high
concentration of iron, potassium, calcium and B vitamins thiamin
(B1), riboflavin (B2), niacin (B3), B6 and folate (B9), plus traces of
chromium, zinc and copper. Molasses is available in fair trade.

A Sweet Future

Continued strong demand for organic and nutritionally sound processed foods will support the reformulation of certain processed foods to ensure consumers’ health expectations are met. When designing or redesigning organic processed foods, formulators will need to understand the market preference for the type, quantity and quality of sweeteners their products should target. Fortunately, the organic sweetener toolbox is growing and formulators have numerous ingredients to choose from—many of which have a low glycemic index and/or added nutrients. o

Mary Rait is a freelance food scientist who provides consulting services to food and beverage companies on product and formulation development, product and nutrition labeling, technical research and communication, and process and product documentation. She has two decades’ experience working with a variety of products, including bakery, fruit and fruit preserves, sauces, syrups and beverages.