Syrup produced sweetener by enzymatic hydrolysis from starch of hawthorn yam (Dioscorea rotundata). The starch was extracted by the physical process developed by CORPOICA - Colombia in 2003 quantifies performance considering the amount of starting 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. Enzymatic hydrolysis of starch was conducted using α-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 intermediate syrups sweeteners ED 18.81% and 22.15%. Syrups of fall and a half conversion with an ED between 34-45 % in the first saccharification and syrups of high conversion with an ED between 75-79 % like final product. The previous values allow the utilization of the starch of yam hawthorn for the production of syrups of multiple uses in different processes of the food-processing industry.
keywords:
yam, syrups, enzymatic hydrolysis, dextrose equivalent
