Production of glucose syrups from corn starch and their utilization in ice cream
1995
Somlak Naovaratpanommat
Corn starch was hydrolysed with 0.02-0.04 N HCl for 15-45 mins and with 0.5-3 percent (v/w) Termamyl 120 L enzyme for 40-120 mins. DE values, ranging from 11-60 and 23-40, respectively, increased with increasing acid or enzyme concentrations and hydrolyzing times. Conditions used to produce glucose syrup at DE 20, 30 and 40 by acid were 0.02 N 25 mins, 0.02 N 45 mins and 0.03 N 45 mins, respectively and by enzyme were 0.5 percent 40 mins, 0.5 percent 120 mins and 3 percent 60 mins, respectively. Glucose syrup with higher DE values had higher colour value. DE 20 syrup was least sweet while DE 30 and 40 syrups from both methods showed no differences. Vanilla ice cream with 30 percent glucose syrup replaced sucrose had higher viscosity (815-880 cP), firmness (52.50-65.10 mm) and shorter freezing time (21-25 mins) than that of control (800 cP, 71.42 mm and 27 mins), respectively. They also had lower melting rate and slower melting than control. Nevertheless, overrun was not affected by replacing glucose syrup. Ice cream with higher DE glucose syrup showed lower viscosity and firmness but higher freezing time than lower DE. Methods of hydrolysis had no effect on viscosity, freezing time, firmness, melting rate and melting characteristic of ice cream. Sensory tests of ice cream showed that hydrolysis method and DE value had no significant effect on firmness, smoothness, sweetness, colour, flavour and overall acceptance.
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