TY  - JOUR
T1  - Quality Evaluation of Glucose Syrup from Sweet Cassava Hydrolyzed by Rice Malt Crude Enzymes Extract
AU - Ahure, D. AU - Ariahu, C.C. 
JO  - Journal of Food Technology
VL  - 11
IS  - 1
SP  - 1
EP  - 3
PY  - 2013
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2013.1.3
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2013.1.3
KW  - flavour
KW  -brix
KW  -viscosity
KW  -Glucose syrup
KW  -Hedonic scale
AB  - The quality of glucose syrup from cassava hydrolysis by rice 
  malt crude enzymes extract was evaluated. Four syrups were produced using 5% 
  rice malt 95% cassava flour, 10% rice malt 90% cassava flour, 15% rice malt 
  85% cassava flour and 20% rice malt 80% cassava flour, respectively. The viscosity, 
  brix, refractive index, flavour, colour, taste and overall acceptability of 
  the syrups were determined. The use of the crude enzyme extract for cassava 
  starch hydrolysis resulted in significant (p≤0.05) decrease in viscosities 
  which is advantageous in relation to flow and pumping requirements. The brix 
  and refractive indices values were 65.5° and 1.454° (5% of rice malt 
  95% cassava flour), 61.0° and 1.445° (10% of rice malt 90% cassava flour), 
  58.5° and 1.439° (15% of rice malt 85% cassava flour) and 55.5° 
  and 1.432° (20% of rice malt 80% cassava flour), respectively indicating 
  that the substrate concentration was the limiting factor in enzyme hydrolysis 
  of cassava starch. The mean sensory scores were 2.50-4.25 for 5% of rice malt 
  95% cassava flour, 2.75-3.58 for 10% of rice malt 90% cassava flour, 2.00-4.08 
  for 15% of rice malt 85% cassava flour and 3.08-4.08 for 20% of rice malt 80% 
  cassava flour, respectively on a 5-point Hedonic scale.
ER  -