Producción de Jarabes Edulcorantes por Hidrólisis Enzimática del Almidón de Ñame Variedad (Dioscorea rotundata)

Carlos Ramón Vidal Tovar; Gisela Páez

doi:10.22490/25394088.595

Vol. 5 (2011)

Published

2011-04-13

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Vidal Tovar, C. R., & Páez, G. (2011). Sweetening syrup production by enzymatic hydrolysis of starch variety yam (Dioscorea rotundata). Publicaciones E Investigación, 5(1), 71-85. https://doi.org/10.22490/25394088.595

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Sweetening syrup production by enzymatic hydrolysis of starch variety yam (Dioscorea rotundata)

DOI: https://doi.org/10.22490/25394088.595

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Carlos Ramón Vidal Tovar Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia.

Gisela Páez Departamento de Ingeniería Bioquímica, Escuela de Ingeniería Química, Facultad de Ingeniería, Universidad del Zulia, Venezuela.

Sweeteners syrups produced by enzymatic hydrolysis from starch of hawthorn yam (Dioscorea rotundata). The starch was extracted by a scratched, washed, sedimented and drying; the yield was quantified taking into account the amount of initial raw material and was determined the concentration of starch, amylose, amylopectin, crude fiber, ash, protein, fat and humidity in accordance with the requirements of the AOAC standards, and ICONTEC COVENIN. Enzymatic hydrolysis of starch was conducted using ∂-amylase, glucoamylase and pullulanase in starch solutions at 36 and 46 % w/w varying the order of application of glucoamylase and pullulanase were determined pH, Brix, moisture, reducing sugars (AR), total sugar (TS) and the dextrose equivalent (ED) in the syrups obtained. In the liquefaction were obtained with an intermediate syrups sweeteners ED 18.81% and 22.15%. Syrups low and medium conversion with an ED between 34-45% in the first saccharification and high conversion syrups with a DE between 75-79% as a final product. The above values allow the use of hawthorn yam starch syrup production for multiple uses in different food industry processes.

yam, syrups, enzymatic hydrolysis, dextrose equivalent.

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Sweetening syrup production by enzymatic hydrolysis of starch variety yam (Dioscorea rotundata)

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