Today: Saturday, 18 May 2024
-
Agriculture
-
Rural Development
-
Environment
-
Urban and rural planning
-
Natural Resources
-
Fisheries
Investigating the Enzymatic Hydrolysis Impact of Starch Obtained from Corn Flour Mixtures on the Qualitative Characteristics of the Produced Glucose Syrup
Volume 1, Issue 4, 2019, Pages 192 - 202
Author(s) : Fereshteh Fatourehchi 1 , Flora Farrokhi* 2 , Orang Eyvazzadeh 3 , Ali Bahadori 4 , Amin Sayed Yaghoubi 5
1 Zar Macaron University of Applied Sciences and Technology
2 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 Department of Food Science and Technology, Varamin Branch, Islamic Azad University
4 R&D Department, Gandomkob Company
5 R&D Department, Zar Macaron Company
Abstract :
Considering the necessity and importance of using floury (soft) (Zea mays var. amyalcea) and flint (hard) corn (Zea mays var. indurate) corn flour mixtures in the production glucose and fructose syrups and the impact of corn flour on the produced syrups properties, in this study, by replacing hard corn flour with soft corn flour (with percentages of 0%, 30%, 50% and 70%), glucose syrup was produced and the effect of corn flour substitution ratios on the sensory properties and colorimetric parameters of glucose syrup obtained from these flour mixtures was investigated. The results showed that increasing the ratio of hard corn flour up to 70% substitution, significantly affected the colorimetric and organoleptic properties of the produced glucose syrup including color parameters, flavor and taste, aroma, visual color, appearance and overall acceptance and reduced them (p<0.05). According to the obtained results, it is possible to use hard corn in different replacement amounts less than 70% in terms of appearance and organoleptic characteristics in the production of glucose syrup. Also, glucose syrup obtained from soft corn flour, which has been replaced with less than 50% hard corn flour has the ability to become fructose syrup as a substitute for sugar in the food industry in terms of appearance and organoleptic characteristics.
Considering the necessity and importance of using floury (soft) (Zea mays var. amyalcea) and flint (hard) corn (Zea mays var. indurate) corn flour mixtures in the production glucose and fructose syrups and the impact of corn flour on the produced syrups properties, in this study, by replacing hard corn flour with soft corn flour (with percentages of 0%, 30%, 50% and 70%), glucose syrup was produced and the effect of corn flour substitution ratios on the sensory properties and colorimetric parameters of glucose syrup obtained from these flour mixtures was investigated. The results showed that increasing the ratio of hard corn flour up to 70% substitution, significantly affected the colorimetric and organoleptic properties of the produced glucose syrup including color parameters, flavor and taste, aroma, visual color, appearance and overall acceptance and reduced them (p<0.05). According to the obtained results, it is possible to use hard corn in different replacement amounts less than 70% in terms of appearance and organoleptic characteristics in the production of glucose syrup. Also, glucose syrup obtained from soft corn flour, which has been replaced with less than 50% hard corn flour has the ability to become fructose syrup as a substitute for sugar in the food industry in terms of appearance and organoleptic characteristics.
Keywords :
Colorimetric Parameter, Enzymatic Hydrolysis, Flint (hard) corn, Floury (soft) corn, Glucose syrup, Organoleptic Properties.
Colorimetric Parameter, Enzymatic Hydrolysis, Flint (hard) corn, Floury (soft) corn, Glucose syrup, Organoleptic Properties.