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Enzymatic production of glucose syrup from sorghum grains

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Sorghum (Sorghum bicolor L. Moench) has many useful applications, ranged from animal feed to food products. Another potential usage of this crop is as starch source for glucose syrup production. This study aimed to observe enzymatic making of glucose syrup from sorghum. Several factors were used, including sorghum grain source (Yogyakarta and Lombok), different pre-treatment of flour, and ratio between flour and water. The results were then analyzed using Design Expert to investigate the optimum condition required for the enzymatic reaction. The quality of the product was determined by measuring the reducing sugar, dextrose equivalent, clarity and ash content. In general, all glucose syrup samples had fulfilled SNI requirements. From reducing sugar and dextrose equivalent analysis it was found that Lombok sorghum tend to have higher yield. Ratio of 1:4 also produced higher results. On contrary with previous hypothesis, alkali pre-treatment did not show significant effects to concentration of glucose syrup generated. Similarly, different treatments and source of sorghum did not give any remarkable influence to clarity and ash content of the syrup. Further statistical analysis showed that the optimum condition was sorghum from Lombok source, ratio of sorghum and water 1:4, and alkali pre-treatment. In conclusion, the grain is prospective as raw material for glucose syrup.rnKeywords: sorghum, glucose syrup, reducing sugar, dextrose equivalent, enzyme

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B01491

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Available but not for loan - Missing

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Series Title

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Call Number

1491

Publisher

: Swiss German University., 2013

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Language

English

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NONE

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Subject(s)

FT

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