Characteristics Of Glucose Syrup From Various Sources Of Starch

Abstract

Glucose syrup is a type of sugar that is widely used in the processed food industry, such as the confectionery industry, beverages, and in addition can also be used as raw materials of the pharmaceutical industry and chemical industry. The large use of glucose syrup in the industry demands to review glucose syrup from other sources of starch because each region has different agricultural potential. This research was conducted to see how the properties of other starch sources are then compared to the standard that is from cassava starch so that it can be suggested for the use of other sources of starch. The program in this study was RAL 5 treatment 3 replays with one treatment as a control. Observation of glucose syrup in accordance with the standard glucose syrup namely SNI (Indonesia’s National Standards) No.01-2978-1992 covers raw material starch content, water content, ash content, and reducing sugar content. Further tests are conducted by way of Duncan’s New Multiple Range Test (DNMRT) at a real rate of 5%. Based on the results of research that has been done sago starch is the best treatment with the following chemical characteristics: 82, 35% raw material starch level, water content 13, 20%, ash content 0, 3% and glucose syrup content 50, 51%.

Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract

“…In Nigeria, the level of glucose syrup manufacture is grossly insufficient, but its use in most industries is indispensable. It is used in pharmaceutical, brewery, bakery products, yogurt, fruit juice and confectionary (Harni et al 2021). In cream fillings and chewy cookies, the lower 36-62 DE glucose syrups are used to add body and texture.…”

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars

“…The lignocellulosic biomass is a rich and chemically complex material whose structure is represented by the physico-chemical interaction of cellulose, hemicellulose, and lignin [28]. In order to convert lignocellulosic biomass into sugar syrups by enzymatic hydrolysis a pretreatment step must be undergone to alter its complex structure [29][30][31]. The pretreatment is responsible for exposing the chains of cellulose to enzyme to convert the polysaccharide into glucose molecules [32,33].…”

“…Considering that, other sources of starch to obtain glucose syrup have been considered, including some fruits, seeds and roots [30,49]. In addition, studies have been developed in order to use by-products and agro-industrial residues as source of starch, which could represent economic and ecological gain by reducing the environmental impact caused by the residues and producing an added value product [50].…”