Abstract
Cereals are used for staple food as a substitute of rice or wheat. For a new usage method of cereals, saccharified solutions from cereals (foxtail millet, common millet, Japanese barnyard millet, tartary buckwheat, and barley) were prepared using the production method of traditional syrup candy in Ishikawa Prefecture of Japan. Two sample solutions (A: Brix 20%, B: Brix 40%) prepared in each of cereals were examined for their potential as a primary cooking materials. The major sugar in all the samples was maltose, but glucose and fructose, which are sweeter than maltose, were enriched in sample B. Sample B from cereals presented a darker colour and lower flavour components when compared to sample A. By sensuality evaluation, light colour samples with average in flavour component value got good account. However, the colour and flavour of sample solutions varied depending on the cereals and processing. Thus, saccharifying cereals may provide new cooking materials for specific dishes or food production by improving the characteristics of the solutions.
