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Physico-Chemical Properties of Sugar Syrup Produced from Two Varieties of Yam Using Malted Rice and Malted Sorghum

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Document pages: 15 pages

Abstract: Physico-chemical properties of sugar syrup produced from two varieties of yam using malted rice and malted sorghum were studied. Yam varieties (Dioscorea dumetorum and Dioscorea alata) were used as a major source of starch in the production of syrup. The yam varieties were dried, milled and sieved. Two sorghum varieties (White sorghum FaraFara and Red sorghum KSV8) and rice (rice faro 60 variety) were malted, dried, milled and blended into the yam flour as source of enzyme. The yam flour with malted sorghum and malted rice flour was used for the syrup production. Six types of sugar syrups were produced in the following formulations; malted sorghum (white fara-fara) and yam (Dioscorea dumetorum), malted sorghum (Red KSV8) and yam (Dioscorea dumetorum),malted sorghum (white fara-fara) and yam (Dioscorea alata), malted sorghum (Red KSV8) and yam (dioscorea alata), malted rice (Faro 60) and Dioscorea dumetorum, malted rice (Faro 60) and Dioscorea alata were represented as MS1+Y1; MS1+Y2; MS2+Y1; MS2+Y2; MR+Y1 and MR+Y2. The syrup from the blended samples had more amylose content than the 100 yam syrups. Viscosity was observed to decrease in the yam syrup with addition of malted sorghum and malted rice. The sugar concentration result of the syrup revealed that fructose ranged from 3.49 to 4.75 . Glucose was at the range of 7.27 to 8.54 . Sucrose concentration was at the range of 17.47 to 18.54 . The findings showed that the syrups had more sucrose concentration. The dextrose equivalent values were at the range of 34.48 - 37.49 . The syrups were of low quality owing to the levels of sugar concentrations and dextrose equivalent observed.

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