Physio-Chemical Properties of Sugar Syrup Produced From Two Varieties of Yam (Dioscorea dumetorum and Dioscorea alata) Using Exogenous Enzymes

D. Okafor, M. Chukwu
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引用次数: 1

Abstract

Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes were studied. Starch and flour samples of two yam varieties (Dioscorea dumetorum and Dioscorea alata) were converted into sugar syrup by enzyme hydrolysis using exogenous enzymes. The sprouted and unsprouted tubers were processed into dried starch by washing, peeling, and milling; stirring, settling for about 6 hours; the supernatant was decanted and the sediment which contained the starch was filtered with muslin cloth and oven-dried at 70oC for 30minutes to produce the dry starch. The sprouted and unsprouted tubers were also processed into fine flour by drying, milling and sieving with a 0.8 mm sieve. Alpha and Beta amylase enzymes were used in the syrup production. Physiochemical analysis was carried out on the syrup and results obtained were subjected to statistical analysis using analysis of variance (One-way ANOVA). The results obtained show that the pH values ranged from 4.45 to 5.65 while the moisture content values ranged from 67.42 to 72.25%; the dextrose equivalent results for the samples were 26.68, 26.47, 29.64, 27.13, 29.56, 26.34, 30.15 and 24.79% for the un-sprouted Dioscorea dumentorum flour (UD), sprouted Dioscorea dumetorum flour (SD), un-sprouted Dioscorea alata flour (UA), sprouted Dioscorea alata flour (SA), un-sprouted Dioscorea dumetorum starch (UDS), sprouted Dioscorea dumetorum starch (SDS), un-sprouted Dioscorea alata starch (UAS) and sprouted Dioscorea alata starch (SAS) respectively. This indicates that sample UAS had the highest level of hydrolysis. For the sugar syrups; sample SD had the highest viscosity value (950.05cp) while sample UA had the lowest value (835.10cp). The specific gravity of the sugar syrup samples ranged from 1.16 to 1.29 with sample SDS having the highest value and sample UD having the lowest value. Result from the analysis on sugar concentration (disaccharides) showed that the highest maltose concentration was recorded in sample SDS (57.27%) and the lowest was obtained in sample UA (51.65%). The glucose concentration of the sugar syrup samples ranged from 1.55 to 2.05%; sample SA recorded the lowest value of 1.55% while UAS recorded the highest value of 2.05%. The maltotriose, raffinose and starchyose concentrations of the sugar syrup samples ranged from 7.39 to 7.76%, 0.12 to 023% and 0.93 to 1.15% respectively. Results of this work suggest that sugar syrup can be made from underutilized yam species.
用外源酶对两种山药(薯蓣薯蓣dumetorum和薯蓣alata)生产糖浆的理化性质研究
采用外源酶对两种薯蓣品种(薯蓣薯蓣dumetorum)和薯蓣薯蓣(Dioscorea alata)糖浆的理化性质进行了研究。利用外源酶将两个薯蓣品种(薯蓣dumetorum和薯蓣alata)的淀粉和面粉样品水解为糖糖浆。发芽和未发芽的块茎经洗涤、剥皮和碾磨加工成干淀粉;搅拌,静置约6小时;倒出上清液,含淀粉的沉淀物用细棉布过滤,70℃烤箱干燥30min,得到干淀粉。发芽块茎和未发芽块茎经干燥、碾磨、0.8 mm筛分等工序加工成细粉。α和β淀粉酶用于糖浆的生产。对糖浆进行理化分析,所得结果采用方差分析(One-way ANOVA)进行统计分析。结果表明:pH值为4.45 ~ 5.65,含水率为67.42 ~ 72.25%;样品中未发芽薯蓣面粉(UD)、发芽薯蓣面粉(SD)、未发芽薯蓣面粉(UA)、发芽薯蓣面粉(SA)、未发芽薯蓣淀粉(UDS)、发芽薯蓣淀粉(SDS)、未发芽薯蓣淀粉(UAS)和发芽薯蓣淀粉(SAS)的葡萄糖含量分别为26.68、26.47、29.64、27.13、29.56、26.34、30.15和24.79%。这表明样品UAS具有最高的水解水平。对于糖浆;样品SD的粘度值最高(950.05cp),样品UA的粘度值最低(835.10cp)。糖浆样品的比重范围为1.16 ~ 1.29,其中样品SDS最高,样品UD最低。糖(双糖)浓度分析结果表明,样品SDS中麦芽糖浓度最高(57.27%),样品UA中麦芽糖浓度最低(51.65%)。糖浆样品葡萄糖浓度范围为1.55 ~ 2.05%;样品SA最低,为1.55%,UAS最高,为2.05%。糖浆样品中麦芽糖、棉子糖和淀粉糖的浓度分别为7.39 ~ 7.76%、0.12 ~ 023%和0.93 ~ 1.15%。这项工作的结果表明,糖糖浆可以从未充分利用的山药品种。
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