Parnian Pezeshki; Abdolmajid Maskooki; Mohammad Elahi; Seyed Ali Mortazavi
Abstract
Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources ...
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Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources may be considered.In this study, the possibility of baker's yeast production in three cultures of date , raisin , enzymatic hydrolyzed whey and molasses as a control was investigated.Also, the total amount of biomass, consumption of sugar, strength of levy and kinetic's parameters of growth in all mediums were determined.For enriching the mediums, yeast extract and pepton were used in order of 3.5 and 7%, respectively. Fermentation process carried out during 12 houres and the temperature is maintained constant to 30 C° .Agitation was of 150 turns per minutes and ventilation fixed at 2 V.V.M .According to the results,maximum and minimum amount of biomass were 93.33 and 81.35 g/l that they related to date and whey, respectively.The consumption of sugar except whey which had the lowest level, in other cultures had no significant difference.The highest yield (0.35g/g) is observed in date but the lowest yield was 0.32 g/g in whey. Also, the baker's yeast which growed in raisin extract, had the highest value in strength of levy.
Mohammad Elahi; Seyed Mohammad Ali Razavi; Zohreh Baratian; Parnian Pezeshki
Abstract
Invert sugar is the result of sucrose of hydrolysis of sucrose by acid or enzyme, that is, the splitting of sucrose molecules into their glucose and fructose components.Invert sugar is used in different industries such as; food industry, soft drinks and Pharmaceutical, due to its special characteristics ...
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Invert sugar is the result of sucrose of hydrolysis of sucrose by acid or enzyme, that is, the splitting of sucrose molecules into their glucose and fructose components.Invert sugar is used in different industries such as; food industry, soft drinks and Pharmaceutical, due to its special characteristics such as; sweetness level, moisture ability’s property, crystallization level and special taste and flavor.The level of inversion sucrose into glucose and fructose during hydrolysis, is effected time, temperature and pH that amount of produced glucose and fructose and as well as residual sucrose, is shown physical properties of sugar solution and quality of final inverted syrup. Experimental assay of hydrolyzed sucrose level along with variable methods such as enzymatic methods, HPAEC, HPLC, need long time for testing and high cost. This paper is applied in two fields, first, usage of variation in physical properties of industrial sucrose solution during inversion process such as physical properties of solution optical action and viscosity for fast determination inversion grade level in duration industrial process. Another field is survey of achieved invert sugar quality control with respect to temperature and time of inversion process to producing this by-product industrially in Iran. Results of this article are indicated amount of residual sucrose purity grade is decrease by inversion time in constant temperature that it measured with polarimetry method for determination inversion level. As result of inversion process, amount of viscosity of solution ratio to industrial sucrose solution had lower differences after initial severe loss. Quality of liquid sugar and produced inverted syrup applied viewpoint color, amount of final invert sugar, microbial characteristics and hydroxyl methyl furfural (HMP) with respect to time (1,2 and 3 hours) and inversion temperature (60,70 and 80 ºC ), had been shown desirable quality of this product was in 60 and 70 ºC .
Keywords: Inversion of sucrose, Inverted liquid sugar, Inverted syrup, Viscosity of inverted syrup
