تولید شربت گلوکزی از طریق هیدرولیز آنزیمی مخلوط های آرد ذرت سخت و نرم و ارزیابی ویژگی های آن به عنوان شربت مقرون به صرفه اقتصادی

نویسندگان
فرشته فطوره چی 1
فلورا فرخی 2
اورنگ عیوض زاده 3
علی بهادری 4
امین سید یعقوبی 5
1 مرکز آموزش علمی کاربردی زرماکارون.
2 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی.
3 گروه علوم و صنایع غذایی، واحد ورامین، دانشگاه آزاد اسلامی.
4 بخش تحقیق و توسعه، شرکت گندم کوب.
5 بخش تحقیق و توسعه، شرکت صنعتی زرماکارون.
10.22034/FSCT.19.129.23
چکیده
مشتقات نشاسته ذرت ازجمله شربت­های گلوکزی امروزه به­ طور گسترده ­ای در صنایع غذایی استفاده­ می­شوند. شربت گلوکز نه­ تنها به­ دلیل قدرت شیرین­ سازی و ارزش غذایی، بلکه به­ دلیل خواص عملکردی (تثبیت رطوبت ، قابلیت نرم­ کنندگی، بهبود بافت و جلوگیری از تبلور ساکارز) در صنایع غذایی مورداستفاده قرارمی­گیرد. برای تولید شربت گلوکز معمولاً ذرت آردی (نرم) استفاده ­می­شود ، اما بیشتر ذرت وارداتی در ایران ذرت سخت است که در تمام سال موجود است و لذا استفاده از هر دو نوع آرد ذرت اجتناب­ ناپذیر خواهدبود. بنابراین هدف از این مطالعه، بررسی تأثیر استفاده از آرد ذرت سخت و آردی (نرم) برای تولید شربت گلوکز بود. چهار تیمار شامل آرد سفت + آرد نرم در چهار نسبت 30٪ + 70٪ ، 50٪ + 50٪ ، 70٪ + 30٪ و 100٪ آرد نرم به­عنوان شاهد تهیه­ شد و خصوصیات فیزیکوشیمیایی و ارگانولپتیکی شربت­های تولیدی موردارزیابی قرارگرفت. مطابق­ با نتایج به­ دست­ آمده، استفاده از آرد ذرت سخت بر ویژگی­ های فیزیکوشیمیایی و ارگانولپتیکی نمونه ­ها به­ طور معناداری تأثیرگذار بود (P<0.05). با افزایش نسبت آرد ذرت سخت، میزان DE، مواد جامد محلول و pH شربت­های گلوکزی به­ طور قابل­ توجهی کاهش ­یافت (P<0.05). همچنین افزایش پارامترهای رنگی و مقادیر خاکستر سولفاته­ شده در شربت­های تولیدی دیده­ شد. درعین­ حال، برآورد هزینه­ ها نشان­ دهنده کاهش هزینه مواد اولیه و درنتیجه کاهش کلی هزینه­ های تولید با جایگزینی آرد ذرت سخت بود. از نتایج چنین استنباط ­شد که از آرد سخت می­توان درهمه سطوح استفاده­ نمود، اما بهترین تیمار، 50٪ سطح جایگزینی یا کمی بیشتر در تولید بود که بر خواص شربت گلوکزی تأثیر خوبی به­ همراه ­داشت و با نمونه کنترل شباهت بیشتری داشت. به­ نظرمی­رسد تمام موارد فوق همراه­با مقرون­ به­ صرفه­ بودن، این تیمار را به­ عنوان یک جایگزین مناسب قند در صنایع غذایی مفروض­ می­نماید.
کلیدواژه‌ها
آرد ذرت
دکستروز اکی والان
شربت گلوکزی
ویژگی های فیزیکوشیمیایی
هیدرولیز آنزیمی

موضوعات

عنوان مقاله English

Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup

نویسندگان English

Fereshteh Fatourehchi 1
Flora Farrokhi 2
Orang Eyvazzadeh 3
Ali Bahadori 4
Amin Sayed Yaghoubi 5
1 Zar Macaron University of Applied Sciences and Technology.
2 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 Department of Food Science and Technology, Varamin Branch, Islamic Azad University.
4 R&D Department, Gandomkob Company.
5 R&D Department, Zar Macaron Company.
چکیده English

Corn starch derivatives, including glucose syrups, are nowadays widely used in food industry. Glucose syrup is used in food industry, not only due to its sweetening power and nutritional value, but also for its functional properties (moisture stabilization, softening ability, improving texture and preventing sucrose crystallization). Floury (soft) corn is usually used to produce glucose syrup, but the most imported corn in Iran is flint or hard corn which is all the year round available and consequently, using both corn flour types would be inevitable. Therefore, the purpose of this study was to investigate the effect of using flint (hard) and floury (soft) corn flour to produce glucose syrup. Four treatments including hard flour + soft flour in four ratios of 30% + 70%, 50% + 50%, 70% + 30% and 100% soft flour as control were prepared and the physicochemical and organoleptic properties of the produced syrups were evaluated. According to the obtained results, using flint corn flour affected physicochemical and organoleptic properties of the samples. Increasing the ratio of flint corn flour had significantly decreased DE (Dextrose Equivalent), soluble solids and pH of glucose syrups. Also induced the increasing of color parameters and sulfated ash values of the produced syrups. However, cost estimates indicated a reduction in the cost of raw materials and consequently general reduction in production costs by replacing hard corn flour. It can be concluded from the results that hard flour can be used on all surfaces, but the best treatment was 50% replacement level or a bit more, in the production which had a good effect on the properties of glucose syrup and showed more similarity with the control sample. All of these, along with being cost effective, appeared this treatment to have the potential of supposing as a sugar substitute in food industry.

کلیدواژه‌ها English

corn flour
enzymatic hydrolysis
Glucose syrup
Physicochemical properties
Dextrose Equivalent (DE)
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