Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana

Odum Bismark; Owusu Kwaku Michael; Odoom Kwesi Justice; Ebenezer Otoo; Norgbey Eyram; Kwakye Danso Benjamin

doi:doi:10.11648/j.sjc.20210902.12

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Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana

Odum Bismark, Owusu Kwaku Michael, Odoom Kwesi Justice, Ebenezer Otoo, Norgbey Eyram, Kwakye Danso Benjamin

Published in Science Journal of Chemistry (Volume 9, Issue 2)

Received: 17 November 2020 Accepted: 14 December 2020 Published: 23 April 2021

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Abstract

The use of acid hydrolysis to convert starch into dextrose can be difficult and time-consuming. The process requires high acidic medium and temperature which tends to contaminate the end-product hydrolysate. Therefore, this research was carried out to obtain optimum conditions necessary to produce a high and quality Dextrose Equivalent by varying the initial starch concentration and acid volume. The mass of corn and cassava starch and the total hydrochloric acid volume used for the hydrolysis ranged from 100 to 400 g and 1-3 liters respectively. The results showed that the optimum conditions for hydrolyzing the two starch types to Dextrose were within a temperature range of 100°C-120°C, 12 w/w% starch concentration, 4 atmospheric pressure and 30 minutes operating time. The optimum conditions produced a Dextrose Equivalent of 79.80% and 78.66% for cassava and corn starch respectively. The amount of dextrose produced in the process is a function of temperature, pressure, acid volume, operating time and initial starch concentration. Experimental results also confirmed an increase in pH of the hydrolysate with a temperature rise, and this influenced the Dextrose quality. The outcomes provided new findings to complement existing outcomes on how initial starch concentration and acid volume affect Dextrose Equivalent by acid-type hydrolysis.

Published in	Science Journal of Chemistry (Volume 9, Issue 2)
DOI	10.11648/j.sjc.20210902.12
Page(s)	45-53
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Hydrolysis, Dextrose Equivalent, Starch, Dextrose, Hydrolysate, Titration

References

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APA Style

Odum Bismark, Owusu Kwaku Michael, Odoom Kwesi Justice, Ebenezer Otoo, Norgbey Eyram, et al. (2021). Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana. Science Journal of Chemistry, 9(2), 45-53. https://doi.org/10.11648/j.sjc.20210902.12

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ACS Style

Odum Bismark; Owusu Kwaku Michael; Odoom Kwesi Justice; Ebenezer Otoo; Norgbey Eyram, et al. Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana. Sci. J. Chem. 2021, 9(2), 45-53. doi: 10.11648/j.sjc.20210902.12

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AMA Style

Odum Bismark, Owusu Kwaku Michael, Odoom Kwesi Justice, Ebenezer Otoo, Norgbey Eyram, et al. Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana. Sci J Chem. 2021;9(2):45-53. doi: 10.11648/j.sjc.20210902.12

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@article{10.11648/j.sjc.20210902.12,
  author = {Odum Bismark and Owusu Kwaku Michael and Odoom Kwesi Justice and Ebenezer Otoo and Norgbey Eyram and Kwakye Danso Benjamin},
  title = {Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana},
  journal = {Science Journal of Chemistry},
  volume = {9},
  number = {2},
  pages = {45-53},
  doi = {10.11648/j.sjc.20210902.12},
  url = {https://doi.org/10.11648/j.sjc.20210902.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20210902.12},
  abstract = {The use of acid hydrolysis to convert starch into dextrose can be difficult and time-consuming. The process requires high acidic medium and temperature which tends to contaminate the end-product hydrolysate. Therefore, this research was carried out to obtain optimum conditions necessary to produce a high and quality Dextrose Equivalent by varying the initial starch concentration and acid volume. The mass of corn and cassava starch and the total hydrochloric acid volume used for the hydrolysis ranged from 100 to 400 g and 1-3 liters respectively. The results showed that the optimum conditions for hydrolyzing the two starch types to Dextrose were within a temperature range of 100°C-120°C, 12 w/w% starch concentration, 4 atmospheric pressure and 30 minutes operating time. The optimum conditions produced a Dextrose Equivalent of 79.80% and 78.66% for cassava and corn starch respectively. The amount of dextrose produced in the process is a function of temperature, pressure, acid volume, operating time and initial starch concentration. Experimental results also confirmed an increase in pH of the hydrolysate with a temperature rise, and this influenced the Dextrose quality. The outcomes provided new findings to complement existing outcomes on how initial starch concentration and acid volume affect Dextrose Equivalent by acid-type hydrolysis.},
 year = {2021}
}

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TY  - JOUR
T1  - Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana
AU  - Odum Bismark
AU  - Owusu Kwaku Michael
AU  - Odoom Kwesi Justice
AU  - Ebenezer Otoo
AU  - Norgbey Eyram
AU  - Kwakye Danso Benjamin
Y1  - 2021/04/23
PY  - 2021
N1  - https://doi.org/10.11648/j.sjc.20210902.12
DO  - 10.11648/j.sjc.20210902.12
T2  - Science Journal of Chemistry
JF  - Science Journal of Chemistry
JO  - Science Journal of Chemistry
SP  - 45
EP  - 53
PB  - Science Publishing Group
SN  - 2330-099X
UR  - https://doi.org/10.11648/j.sjc.20210902.12
AB  - The use of acid hydrolysis to convert starch into dextrose can be difficult and time-consuming. The process requires high acidic medium and temperature which tends to contaminate the end-product hydrolysate. Therefore, this research was carried out to obtain optimum conditions necessary to produce a high and quality Dextrose Equivalent by varying the initial starch concentration and acid volume. The mass of corn and cassava starch and the total hydrochloric acid volume used for the hydrolysis ranged from 100 to 400 g and 1-3 liters respectively. The results showed that the optimum conditions for hydrolyzing the two starch types to Dextrose were within a temperature range of 100°C-120°C, 12 w/w% starch concentration, 4 atmospheric pressure and 30 minutes operating time. The optimum conditions produced a Dextrose Equivalent of 79.80% and 78.66% for cassava and corn starch respectively. The amount of dextrose produced in the process is a function of temperature, pressure, acid volume, operating time and initial starch concentration. Experimental results also confirmed an increase in pH of the hydrolysate with a temperature rise, and this influenced the Dextrose quality. The outcomes provided new findings to complement existing outcomes on how initial starch concentration and acid volume affect Dextrose Equivalent by acid-type hydrolysis.
VL  - 9
IS  - 2
ER  -

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Author Information

Odum Bismark

College of Harbor, Coastal and Offshore Engineering, Hohai University, Nanjing, China
Owusu Kwaku Michael

Department of Chemical Engineering, College of Engineering, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Odoom Kwesi Justice

College of Harbor, Coastal and Offshore Engineering, Hohai University, Nanjing, China
Ebenezer Otoo

College of Harbor, Coastal and Offshore Engineering, Hohai University, Nanjing, China
Norgbey Eyram

Department of Environmental Engineering, College of Environment, Hohai University, Nanjing, China
Kwakye Danso Benjamin

Department of Mathematics, College of Science, Hohai University, Nanjing, China

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APA Style

Odum Bismark, Owusu Kwaku Michael, Odoom Kwesi Justice, Ebenezer Otoo, Norgbey Eyram, et al. (2021). Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana. Science Journal of Chemistry, 9(2), 45-53. https://doi.org/10.11648/j.sjc.20210902.12

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ACS Style

Odum Bismark; Owusu Kwaku Michael; Odoom Kwesi Justice; Ebenezer Otoo; Norgbey Eyram, et al. Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana. Sci. J. Chem. 2021, 9(2), 45-53. doi: 10.11648/j.sjc.20210902.12

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AMA Style

Odum Bismark, Owusu Kwaku Michael, Odoom Kwesi Justice, Ebenezer Otoo, Norgbey Eyram, et al. Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana. Sci J Chem. 2021;9(2):45-53. doi: 10.11648/j.sjc.20210902.12

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@article{10.11648/j.sjc.20210902.12,
  author = {Odum Bismark and Owusu Kwaku Michael and Odoom Kwesi Justice and Ebenezer Otoo and Norgbey Eyram and Kwakye Danso Benjamin},
  title = {Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana},
  journal = {Science Journal of Chemistry},
  volume = {9},
  number = {2},
  pages = {45-53},
  doi = {10.11648/j.sjc.20210902.12},
  url = {https://doi.org/10.11648/j.sjc.20210902.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20210902.12},
  abstract = {The use of acid hydrolysis to convert starch into dextrose can be difficult and time-consuming. The process requires high acidic medium and temperature which tends to contaminate the end-product hydrolysate. Therefore, this research was carried out to obtain optimum conditions necessary to produce a high and quality Dextrose Equivalent by varying the initial starch concentration and acid volume. The mass of corn and cassava starch and the total hydrochloric acid volume used for the hydrolysis ranged from 100 to 400 g and 1-3 liters respectively. The results showed that the optimum conditions for hydrolyzing the two starch types to Dextrose were within a temperature range of 100°C-120°C, 12 w/w% starch concentration, 4 atmospheric pressure and 30 minutes operating time. The optimum conditions produced a Dextrose Equivalent of 79.80% and 78.66% for cassava and corn starch respectively. The amount of dextrose produced in the process is a function of temperature, pressure, acid volume, operating time and initial starch concentration. Experimental results also confirmed an increase in pH of the hydrolysate with a temperature rise, and this influenced the Dextrose quality. The outcomes provided new findings to complement existing outcomes on how initial starch concentration and acid volume affect Dextrose Equivalent by acid-type hydrolysis.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Dextrose Equivalent Analysis of Acid Hydrolysed Corn and Cassava Starch Sourced from Ghana
AU  - Odum Bismark
AU  - Owusu Kwaku Michael
AU  - Odoom Kwesi Justice
AU  - Ebenezer Otoo
AU  - Norgbey Eyram
AU  - Kwakye Danso Benjamin
Y1  - 2021/04/23
PY  - 2021
N1  - https://doi.org/10.11648/j.sjc.20210902.12
DO  - 10.11648/j.sjc.20210902.12
T2  - Science Journal of Chemistry
JF  - Science Journal of Chemistry
JO  - Science Journal of Chemistry
SP  - 45
EP  - 53
PB  - Science Publishing Group
SN  - 2330-099X
UR  - https://doi.org/10.11648/j.sjc.20210902.12
AB  - The use of acid hydrolysis to convert starch into dextrose can be difficult and time-consuming. The process requires high acidic medium and temperature which tends to contaminate the end-product hydrolysate. Therefore, this research was carried out to obtain optimum conditions necessary to produce a high and quality Dextrose Equivalent by varying the initial starch concentration and acid volume. The mass of corn and cassava starch and the total hydrochloric acid volume used for the hydrolysis ranged from 100 to 400 g and 1-3 liters respectively. The results showed that the optimum conditions for hydrolyzing the two starch types to Dextrose were within a temperature range of 100°C-120°C, 12 w/w% starch concentration, 4 atmospheric pressure and 30 minutes operating time. The optimum conditions produced a Dextrose Equivalent of 79.80% and 78.66% for cassava and corn starch respectively. The amount of dextrose produced in the process is a function of temperature, pressure, acid volume, operating time and initial starch concentration. Experimental results also confirmed an increase in pH of the hydrolysate with a temperature rise, and this influenced the Dextrose quality. The outcomes provided new findings to complement existing outcomes on how initial starch concentration and acid volume affect Dextrose Equivalent by acid-type hydrolysis.
VL  - 9
IS  - 2
ER  -

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