RIAA
Vol. 1 No. 2 (2010)
Published 2010-10-07
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Copyright (c) 2010 Revista de Investigación Agraria y Ambiental

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Artículos de Investigación

Hawthorn yam (Dioscorea rotundata Poir.): an option in the production of intermediate sweetener syrups for the food industry

DOI: https://doi.org/10.22490/21456453.896
Carlos Ramón Vidal Tovar Universidad Nacional Abierta y a Distancia
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The principal objective of this study was the production of intermediate syrups by enzymatic hydrolysis using the enzyme α-amylase on solutions of 36 and 46% (D. rotundata) The response variable was the dextrose equivalent in each syrup obtained. A completely randomized design was used. The data was analyzed using Statgraphics ® statistical package. The products obtained were intermediate sweeteners syrups with a dextrose equivalent of 18.81 and 22.15%, respectively; after liquefaction, -which allows classification as a low conversion syrup because of its low content of glucose syrups- the syrups obtained can be used for their functional properties as intermediate syrups or as raw material for various food industry processes such as fermentation by yeast or obtaining syrups rich in glucose by saccharification. This allows establishing a guideline for the use of yam as a non-conventional raw material in the production of products from starch.

keywords: Starch, Dextrose Equivalent, Enzymes, Hydrolysis
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How to Cite

Vidal Tovar, C. R. (2010). Hawthorn yam (Dioscorea rotundata Poir.): an option in the production of intermediate sweetener syrups for the food industry. Revista De Investigación Agraria Y Ambiental, 1(2), 19-28. https://doi.org/10.22490/21456453.896
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