Production of Malt Flavoured Low-Sugar Drink from Banana (Musa sapientum) Fig Using Amyloglucosidase

Abstract

Banana fig from fully ripe banana, caramel and malt extract, food drink thickening agent, acetic acid and local hop extract (Alfalfa) were used in the formulation of a low-sugar malt drink. Banana fig was used as a replacement for malted barley. The pH, total titratable acidity (TTA), percentage sugar content, specific gravity and saccharification of the extracts were determined. The effects of optimization of the mashing process using industrial enzyme-amyloglucosidase were also evaluated. The pH and percentage sugar content of the banana fig extract decreased with increased mashed temperatures. Specific gravity of the banana fig extracts decreased with increased mashed temperatures, with values
from 1.013 to 1.010 against mashed temperatures of 45oC and 80oC respectively. At temperatures of 70oC and above the saccharification was observed to be incomplete. However, the introduction of industrial enzyme-amyloglucosidase resulted in complete saccharification. The formulation of the malt flavoured low-sugar drink gave three samples of 6.2%, 7.4% and 11.8% sugar contents. Sensory evaluation carried out on the malt flavoured low-sugar drink with commercial Amstel malt drink showed no significant difference in taste and flavour for all the samples compared with
reference sample at p > 0.05. But sample BS3 with 11.8% sugar content was significantly different (p < 0.05) from sample BS2 (7.4% sugar) and BS1 (6.2% sugar) in colour and general acceptability. All samples except BS1 with 6.2% sugar were accepted by the panellists. This malt flavoured low-sugar drink could thus help reduce health complications in conditions associated with high sugar consumption. The use of additional enzymes in combination with the amyloglucosidase could improve the extract yield, nutritional and sensory qualities of the drink.

Keywords: Low-sugar, amyloglucosidase, mashing, banana fig.