Estudio del efecto de la hidrólisis enzimática en la obtención de un jarabe de glucosa y fructosa a partir del plátano maduro (Musa paradisiaca)

Abstract

The effect of some factors such as the relation fruit: water(A),concentration of alpha-amylase(B)and concentration of amyloglucosidase (C)on the production of glucose and fructose syrupsfrom mature waste banana (Musa paradisiaca) by the enzymatic hydrolysis of the starch were studied. By applying a 2nfactorial design and a confidence level of 95 percent, it was determined that all the analyzed factors have a significant influence on the content of soluble solids(Brix degree),volumetric yield of the concentrated syrup, viscosity, color, reducing sugars, glucose and fructose content of the product. The best treatment was the one that corresponds to the relation fruit: water1:2, 0,6 grams per Liter of alpha-amylase and 0,02grams per Liter of amyloglucosidase. The product without concentration had 88,25mg per mL of reducing sugars,18,9mg per mL of glucose,14,76mg per mL of fructose, its volumetric yield was 10 percent, and It has an apparent viscosity of 562,5 centipoises(10-3Pa· s).The soluble solids in the final product (after concentration)were 74 Brix degree and the pH value of 4,4. For the sensorial evaluation an incomplete block design with 54semi-trainedtasterswas used. Anhedonicscalewith5 points was applied by means of a tasting sheet. The statistical analysis showed that all the assessed factors do not significantly influence on the appraisal of the attributes perceived by the tasters, particularly the attribute acceptability.