Enzymes as Additives in Starch Processing: A Short Overview

Okafor, D. C.; Ofoedu, Chigozie E.; Nwakaudu, Angela; Daramola, Michael O.

doi:10.1016/b978-0-12-813280-7.00010-4

Cited by 13 publications

(9 citation statements)

References 60 publications

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“…According to Ofoedu (2018), Brown rice recorded the highest germinative energy and germinative capacity while FARO 61 recorded the least germinative energy and germinative capacity. In line with the above statement, in this research work, it could be observed that Brown rice with the highest germinative energy and germinative capacity (Ofoedu, 2018) produced the highest maltose concentration for malted samples while FARO 61 with the least germinative energy and germinative capacity had the least maltose concentration for malted samples (Ofoedu, 2018;Okafor, Ofoedu, Nwakaudu and Daramola, 2019). The result also showed that low germinative energy and germinative capacity for FARO 61 generated syrup with the highest glucose and sucrose content for malted samples.…”

Section: Discussionsupporting

confidence: 78%

“…The comparatively lower maltotriose content for FARO 61 for the malted samples, matches the comparatively high raffinose content for the same samples. It therefore seems that the malting potential for FARO 61 might be lower than the other varieties and this was also observed in its germinative energy and germinative capacity (Ofoedu, 2018;Okafor et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

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Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

Ofoedu¹,

Ojukwu²

2019

JFR

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Rice syrup was produced from ten varieties of locally available rice in Nigeria. Flours of malted and unmalted rice from different varieties were treated with a combination of starch hydrolyzing enzymes (Amyloglucosidase, Bacterial α-amylase and Fungal α-amylase); and the starch hydrolysates were either filtered and/or centrifuged at the end of hydrolysis. The resulting rice syrup was evaluated for sugar compositions (maltose, glucose, maltotriose, sucrose, raffinose and stachyose) using HPLC. The results showed that syrups from malted rice had significantly higher (p<0.05) maltose and maltotriose concentration than syrups from unmalted rice. The resultant syrup is a ‘High Maltose Syrup’ since maltose was found to be the predominant sugar in the rice syrup with concentration of above 50% especially for malted samples. Rice syrup can be widely applied as a potential raw material in beverage and confectionery industries as well as a good adjunct for brewing since the sugar profile of the rice syrup was similar to that of barley wort.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

Ofoedu¹,

Ojukwu²

2019

JFR

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“…Such (centrifugal) force/pressure dewatering the average liquid content of cake housing these solutes (Takahashi & Shiojiri, 2007) might be the reasoning behind the higher DE of centrifuged samples of the current study. Reducing power of sugar decreases with increasing number of glucose molecules within the (glucose) chain (as in maltose and maltotriose) (Hull, 2010; Okafor et al., 2019), which might correspondingly reduce the DE.…”

Section: Resultsmentioning

confidence: 99%

“…To make a rice syrup, the saccharifying enzymes must act on boiled/cooked rice starch, followed by filtration and evaporation to achieve the desired consistency. Moreover, rice syrup comprises of other nutrients, such as minerals and amino acids, which can influence food product composition (Okafor, Ofoedu, Nwakaudu, & Daramola, 2019). When incorporated into food formulations, rice syrup can be an alternative to refined sugar ingredients in bakery and brewery products, fruit drinks, and other processed foods (IITA, 2005).…”

Section: Introductionmentioning

confidence: 99%

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

Ofoedu

Omeire

Ojukwu

et al. 2020

Journal of Food Science

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The continued increase in Nigeria's rice production makes product diversification very fitting, even to underutilized indigenous/local varieties. Further, rice converted to malt can bring about useful products like syrup with enhanced characteristics. In this context, a comparative study involving some functional properties of syrup from malted and unmalted rice of different varieties was carried out. Syrup from either filtered or centrifuged starch hydrolysates of enzyme hydrolyzed rice (malted/unmalted) flours gave rise to filtered unmalted (FUHR), filtered malted (FMHR), centrifuged unmalted (CUHR), and centrifuged malted hydrolyzed rice (CMHR) groups. From these, functional properties, that is, pH, total soluble proteins (TSP), total dissolved solids (TDS), total solids (TS), dextrose equivalent (DE), titratable acidity (TA), apparent brix (°B), specific gravity (SG), syrup yield (SY), and some minerals [calcium (Ca), iron (Fe), magnesium (Mg), and zinc (Zn)] were determined. Results showed syrup from malted with significantly higher (P < 0.05) SY, Brix, pH, SG, TS, TDS, and TSP, but significantly lower (P < 0.05) TA, DE, and mineral contents (Ca, Zn, Fe, and Mg) over the unmalted group. Some significant interactions (P < 0.05) were found, between rice variety, treatment and separation method (TS, TDS, DE, Brix, SY, and Ca), rice variety and treatment (TSP, Zn, Mg, and Fe), as well as rice variety and separation method (TSP, pH). In addition, some positive and negative significant (P < 0.05) correlations between the studied functional properties were found. Overall, malting and processing methods can influence the functional properties of rice syrup-an acceptable specialty ingredient for brewing/beverage production.

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“…The method described by Osuji and Anih (2011) and Okafor et al (2018) was used. The mash water to be used for the syrup production was prepared to a pH of 11 with aid of calcium hydroxide.…”

Section: Procedures For Syrup Production Using Exogenous Enzyme Applicmentioning

confidence: 99%

Sugar Spectra of Syrups Produced from Different Tuber Starches via Crude Enzymes and Amyloglucosidase Sources

Okafor¹,

Agunwah²,

Ezegbe³

et al. 2019

FSNS

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Syrup production was done via enzyme hydrolysis. Enzymes used were crude enzymes from malted sorghum, wheat and millet and exogenous enzyme by name amyloglucosidase (AMG) which hydrolyzed Cassava (Manihot esculenta,), water yam (Dioscorea alata) and potato white (Ipomoea batatas L) starches. Syrup sugars were determined using high performance liquid chromatography (HPLC) and the sugar profile found are fructose; glucose, sucrose, maltose, D-xylose, and D-Raffinose which manifested as a result of the interaction between starches and enzymes. The sugar Fructose was in the range of 17.34 ± 0.651 g/l to 28.16 ± 0.982 g/l, Glucose sugar was in the range of 6.09 ± 0.165 g/l to 177.04 ± 1.229 g/l. The highest glucose yield (177.04 ± 1.229 g/l) was observed in Cassava starch reaction with the commercial enzyme –AMG. Sucrose content was in the range of 5.78 ± 0.180 g/l to 21.59 ± 0.536 g/l, Maltose (23.71 ± 0.125 g/l to 48.04 ± 0.125 g/l) was the most predominant sugar in all syrups gotten from the starch and crude enzymes interaction. The hydrolysis of starches using different enzyme sources yielded sugar spectra of different sugars concentrations with each starch source predisposed to the natural activity of the enzyme peculiar to their variety or cell structure. D-xylose and D-Raffinose were in the range of 0.004-0.225 g/l which is very small in quantity compared to other sugars seen while no D-stachyose was detected.

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Enzymes as Additives in Starch Processing: A Short Overview

Cited by 13 publications

References 60 publications

Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

Sugar Spectra of Syrups Produced from Different Tuber Starches via Crude Enzymes and Amyloglucosidase Sources

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