Survey of industrial sweetener application in the food industry and production of maltose syrup from cassava starch

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Food and beverage manufacturers in most developing countries have access to only a limited range of sweeteners unlike their counterparts in the developed countries. Where such sugars are available, they are often expensive. This study was in two parts; a survey of industrial sweetener application in the food industry and a laboratory experiment to produce maltose syrup from a combination of cassava starch and an enzyme called Fungamyl 800L. The study also highlights the use of enzymes from various sources in the production of sugars and fermentables from starches, which has the potential to make food processing less dependent on conventional sugar (sucrose) especially where sugar costs are higher. The study is to offer alternative uses and an expanded market for starchy materials such as cassava. The results of the survey showed that there is a big market potential for various sweeteners in the country as the imports of sugars into Ghana from 1997-1999 increased tremendously with 1999 total imports reaching about 3X that for 1997.However cane and beet sugar virtually dominates the sweetener market with a market share of 99.40% for the period reviewed. In the laboratory experiment, the enzyme, Fungamyl 800L was used to degrade cassava starch to produce sugar syrup made up largely of maltose and some oligosaccharides. A starch slurry of 35% dry solids was used for the conversion. The conversion was carried out at a temperature of 57°C and pH 5.1 over a 48-hour period by which time the enzyme had lost its activity. A starch sugar syrup of 39.66±1 dextrose equivalent was obtained.
A thesis submitted to the Department of Biochemistry, College of Science, Kwame Nkrumah University of Science and Technology, in partial fulfilment of the requirements for the award of Master of Science degree in Food Science and Technology, 2001