Quality Evaluation of Glucose Syrup Produced from Saccharification of Cassava Starch by Amyloglucosidase

Abstract

The production of glucose syrup is a complex biochemical process that involved the breakdown of glycosidic bond of ά-1, 4 and ά-1, 6 of amylose and amylopectin of the starch granules, respectively. The quality attributes of glucose syrup produced from the saccharification of cassava starch by amyloglucosidase was evaluated in this study. The results showed that sample dry weight of the glucose syrup samples ranged from 0.066 - 0.083 g; reducing sugar, 46.13 – 74.23%; dextrose equivalent, 57.75 – 96.41 DE; colour intensity, 0.162 – 0.208; titratable acidity, 0.10 – 0.30. Besides, the glucose syrup samples contained low amount of copper, arsenic and lead in the ranges of 0.015- 0.023, 0.0001 - 0.002 and 0.01 – 0.012 mg/kg, respectively. The sensory attributes of the glucose syrup samples revealed that they possessed good taste (5.04 – 5.96), appearance (5.08 – 5.78), texture (5.10 – 5.81), aroma (5.14 – 5.86), fluidity (5.03 – 5.60) and overall consumers’ acceptability (5.10 – 5.78). The glucose syrup produced at pH 4.5 and 55 ⁰C had the optimal taste and appearance, while those produced at pH 5 and 60 ⁰C had the optimal texture, aroma and fluidity. However, the glucose syrup produced at pH 4.5 and 55 ⁰C had the highest reducing sugar, dextrose equivalent, while those produced at pH 5 and 60 ⁰C had the least sample dry aroma and fluidity. Notably, the glucose syrup produced at pH 4.5 and 60 ⁰C had the lowest amount of copper and arsenic, while glucose syrup produced at pH 4 and 60 ⁰C had the lowest amount of lead.