Liquid Sugar Research Articles

Effect of zeolite concentration and preheating temperature on sorghum [Sorghum bicolor (L.) Moench] juice clarification as liquid sugar manufacturing raw material

Sorghum juice can be used as raw material for producing liquid sugar. Impurity matters are one of the problems in producing liquid sugar that can affect the final product. The goal of clarification is to remove suspended and turbid particles and to allow subsequent concentration in a viable liquid sugar product using standard commercial evaporation technologies. This research aims to determine the optimum concentration of zeolite and the preheating temperature for removing impurities matters in the clarifying process. This study used a Randomized Block Design method with two factors, namely zeolite concentration factor with three levels (1.5%, 3%, 4.5%) and preheating temperature with three levels (60°C, 75°C, 90°C). The results show that the purification process with these two factors manages to clarify sorghum juice well. The best results of the purification process are obtained at 4.5% zeolite concentration and 90°C preheating temperature, with the results of remaining starch content of 0.754 ± 0.041%, protein content of 0.13 ± 0.007%, ash content of 1.198 ± 0.0028%, pH value 5 ± 0.1, turbidity of 9.14 ± 0.21 NTU, total dissolved solids 21.20 ± 0.4 Brix, density of 1.0708 ± 0.0026 gr / ml, brightness (L*) of 46.239 ± 1.16, redness (a*) of -0.694 ± 0.22, and yellowness (b*) of 25.91 ± 0.48.

Impact of the announcement and implementation of the UK Soft Drinks Industry Levy on sugar content, price, product size and number of available soft drinks in the UK, 2015-19: Acontrolled interrupted time series analysis.

Dietary sugar, especially in liquid form, increases risk of dental caries, adiposity, and type 2 diabetes. The United Kingdom Soft Drinks Industry Levy (SDIL) was announced in March 2016 and implemented in April 2018 and charges manufacturers and importers at £0.24 per litre for drinks with over 8 g sugar per 100 mL (high levy category), £0.18 per litre for drinks with 5 to 8 g sugar per 100 mL (low levy category), and no charge for drinks with less than 5 g sugar per 100 mL (no levy category). Fruit juices and milk-based drinks are exempt. We measured the impact of the SDIL on price, product size, number of soft drinks on the marketplace, and the proportion of drinks over the lower levy threshold of 5 g sugar per 100 mL. We analysed data on a total of 209,637 observations of soft drinks over 85 time points between September 2015 and February 2019, collected from the websites of the leading supermarkets in the UK. The data set was structured as a repeat cross-sectional study. We used controlled interrupted time series to assess the impact of the SDIL on changes in level and slope for the 4 outcome variables. Equivalent models were run for potentially levy-eligible drink categories ('intervention' drinks) and levy-exempt fruit juices and milk-based drinks ('control' drinks). Observed results were compared with counterfactual scenarios based on extrapolation of pre-SDIL trends. We found that in February 2019, the proportion of intervention drinks over the lower levy sugar threshold had fallen by 33.8 percentage points (95% CI: 33.3-34.4, p < 0.001). The price of intervention drinks in the high levy category had risen by £0.075 (£0.037-0.115, p < 0.001) per litre-a 31% pass through rate-whilst prices of intervention drinks in the low levy category and no levy category had fallen and risen by smaller amounts, respectively. Whilst the product size of branded high levy and low levy drinks barely changed after implementation of the SDIL (-7 mL [-23 to 11 mL] and 16 mL [6-27ml], respectively), there were large changes to product size of own-brand drinks with an increase of 172 mL (133-214 mL) for high levy drinks and a decrease of 141 mL (111-170 mL) for low levy drinks. The number of available drinks that were in the high levy category when the SDIL was announced was reduced by 3 (-6 to 12) by the implementation of the SDIL. Equivalent models for control drinks provided little evidence of impact of the SDIL. These results are not sales weighted, so do not give an account of how sugar consumption from drinks may have changed over the time period. The results suggest that the SDIL incentivised many manufacturers to reduce sugar in soft drinks. Some of the cost of the levy to manufacturers and importers was passed on to consumers as higher prices but not always on targeted drinks. These changes could reduce population exposure to liquid sugars and associated health risks.

Enzyme powder amylase complex from Aspergillus awamori KT-11 for hydrolysis of cassava (Manihot esculenta)

Glucoamylase is the common enzyme to produce liquid sugar from starch. This enzyme breaks the starch chain randomly. Enzymes that are commonly used are liquid enzymes. Liquid enzymes stored at room temperature are easily damaged. The aim of the present study is to check the ability of the glucoamylase powder enzyme from Aspergillus awamori KT-11 in hydrolyzing starch-based biomass for producing liquid sugar. The produced liquid sugar was analyzed its concentration of reducing sugar, glucose concentration, sweetness level, and micrograph as a result of hydrolysis of biomass by enzyme glucoamylase. Variations concentration of the glucoamylase enzyme with cassava juice substrate was optimized to produce a high concentration of liquid sugar. The optimal time on hydrolysing 30% cassava with the enzyme is at 48 hours with enzyme concentration of 10.0469 U and substrate concentration of 30%. The sweetness level obtained on the refractometer is 4.2 % Brix. Approximately, 4000 ppm of glucose can be produced after 48 hours of reaction.

Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar

Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar

Practical work design based on Science, Technology, Engineering, Mathematics (STEM) on manufacture of liquid sugar from cassava peel waste (Manihot esculenta) to improve student creativity

The aim of this study is to create a practical work design based on science, technology, engineering and mathematics (STEM) on the manufacture of liquid sugar from cassava husks (Manihot esculenta) to improve the creative abilities of students. To achieve this, the question that arises in this study is “How can the characteristics of developing practical design based on science, technology, engineering and mathematics improve students’ creativity?" The researcher used Design-Based Research (DBR) method consisting of 4 phases: Problem identification and analysis, Designing a solution, Repeated cycles in testing and refining designs and Reflection to produce the principles of design and implementation. The Participants in this study were senior high school students, chemistry teacher and 3 observers who understood the STEM approach. Data was collected by interviewing, testing and observing the activities students. The results showed that student creativity increased through STEM-based practice.

Fructose syrup production from Onggok with isomerization process by Mg/Al hydrotalcite catalyst and glucose isomerase enzyme

Onggok, solid waste of tapioca still contains high carbohydrate. This component can be converted to liquid sugar (glucose and fructose). Hydrolysis process convert carbohydrate become glucose syrup while isomerization process would change those glucose become fructose syrup. This study aims to produce fructose from Onggok with isomerization by Mg/Al hydrotalcite catalyst and compare the productivity 500ml Onggok substrate (10.32 percent DS) was hydrolyzed become glucose in liquefaction and saccharification process. Liquefaction took placed in 95 degree C, pH 6.5, for 1 hour, by adding 0.067 percent (v/v) α-amylase while the saccharification was start by adding 0.067 percent (v/v) glucoamylase at 60 degree C, pH 5, for 1 hour. Isomerization with Mg/Al hydrotalcite took placed in 50 ml hydrolysate sugar, 1 percent (b/v) catalyst, and 100 degree C while process with glucose isomerase was at 100 ml substrate, 60 degree C, pH 8.2, and same catalyst ratio (1 percent). Isomerization process for each catalyst would be hold in 3, 5, and 7 hours. The best result of isomerization productivity was 39.29 g/L. h for process with Mg/Al hydrotalcite catalyst, while isomerization yield was 6.18 percent for process with glucose isomerization enzyme.

TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer))

In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.

Isolation of HMG-CoA reductase inhibitors from aronia juice

Daily ingestion of aronia juice is known to reduce serum low density lipoprotein cholesterol levels. However, the mechanism is not clear. In this study, the effect of aronia juice on the activity of human β-hydroxy-β-methylglutaryl-coenzyme A (HMG-CoA) reductase, the enzyme mediating the rate-determining step of cholesterol biosynthesis, was studied. Aronia juice inhibited the reductase activity by 57%. Using reverse-phase chromatography, two fractions (F1 and F2) showing significant inhibitory activity against the reductase were obtained from the juice. Liquid chromatography electrospray ionization tandem mass spectrometry analysis and sugar analysis of these fractions suggested the presence of delphinidin-arabinoside in fraction F1 and petunidin-glycoside-arabinoside in fraction F2, respectively. Since fraction F2 contained only petunidin glycoside as obtained using the total ion chromatogram, petunidin-glycoside-arabinoside seemed to inhibit the activity of HMG-CoA reductase.

Diferensiasi Produk Gula Merah Tebu Menjadi Gula Cair dan Gula Recengan Kombinasi

The community service program aims to solve the problem of sugar cane group in Latellang village, Patimpeng sub-district, South Sulawesi province, about increasing business through product differentiation with a combination of ginger extract and pandan leaf extract. The combination is done to reduce the typical aroma of sugar cane in processed sugar. The distinctive aroma of sugar cane is what causes the lack of consumption of brown sugar from sugar cane, so the selling price is very low compared to brown sugar from sugar palm. The implementation of service includes several stages of preparation, cooking, cooling, and packaging. Through training, partners have been able to process sugar cane sugar into a differentiation product with a combination of ginger extract and pandan leaf extract into liquid sugar and recengan sugar with flavor variants according to the extract added. The selling price is very profitable for partners because liquid sugar can be sold at a price of Rp. 15,000 per bottle (250 ml) and recengan sugar is sold at Rp. 8,000 per pouch (each pouch consists of 6 recengan sugar seeds). This sale is very profitable because brown sugar cane is sold at a price of Rp.10,000 per kg, while to make liquid sugar and recengan sugar, only 500 g of sugar cane is needed. Therefore, this service has succeeded in helping to overcome partner problems and increase partner profits through the differentiation of sugar cane into liquid sugar and recengan sugar with combination.

Rice husk gasification performance to decrease water content in liquid palm sugar

Gasification is a process of changing thermochemical solid fuel into gas. In simple terms, the gasification process can be said as a chemical reaction at high temperatures between biomass and air. The purpose of this study was to determine the effect of AFR on the performance of the TG30-1 gasification engine and compare it with the same engine performance in previous studies. This study uses blowers which are combined with an inverter to vary the frequency of rotation of the motor. From the three tests, the results of different performance analyses were obtained. In this study, experiments on corn cobs biomass for 45Hz motor frequency (90%) produced the best Fire Power and Specific Power at 23.01 kW and 3.71 kW / kg with AFR values of 1.54. Palm shell biomass with 45Hz motor frequency (90%) yields 18.32 kW and 3.24 kW/kg with an AFR value of 1.23. Wood powder biomass with 45Hz motor frequency (90%) produces 22.53 kW and 3.88 kW / kg with an AFR value of 1.36. Rice husk biomass with a 45Hz motor frequency (90%) yields 29.08 kW and 6.39 kW / kg with an AFR value of 1.15.

Quality characteristics and consumer acceptance of soft drinks manufactured by clarified date liquid sugars

Quality characteristics and consumer acceptance of soft drinks manufactured by clarified date liquid sugars

Improving the Fe and vitamin C content of the sago based liquid sugar with Moringa and Katuk leaf extracts

Diversification of processed products based on sago flour has been made, including glucose syrup production, which may be used as a substitute for sucrose sugar in various processed foods. This sago starch-based glucose syrup may be improved its added value by fortifying antioxidant and iron ingredients derived from the extract of Moringa and Katuk leaves. We study the fortification effect of Moringa and Katuk leaf extract on the properties of glucose content, iron, and vitamin C (L-ascorbic acid) of the sago liquid sugar. This study used a Completely Randomized Design with six treatments, which were the combination of the extract of Moringa, Katuk, and liquid sugar. Based on this study, we obtain the fortification of Moringa and Katuk leaf extract had a significant effect on the iron and vitamin C content but had no significant effect on glucose content. The control of G0 had glucose content of 83.70%, and increasing the content of leaves extracts had decreased the glucose content. Iron (Fe) and vitamin C contents had improved, as the leaves extracts were increased. Treatment of G4 had given the highest content of Fe (3.35 mg/100 g), and treatment of G5 had resulted in the highest Vitamin C content (5.26 mg/100 g). This study indicated that sago flour may have a good prospect in producing a variety of nutritional food ingredients, and at the same time its added value may be made.

Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon

Aerobically packaged frozen bacon has significant challenges to flavor and odor properties as storage length advances. Naturally smoked sugar (NSS), a food ingredient made from applying hardwood smoke to liquid sugar, may possess antioxidant functionality that is beneficial in controlling lipid oxidation in bacon. Therefore, the objective of this study was to determine if NSS could be added directly to a bacon formulation to limit the rate of lipid oxidation in frozen, aerobically packaged bacon. Three replications of this experiment were conducted using 5 pork bellies per replication. Individual bellies were cut in half yielding an anterior and posterior section and then randomly assigned to a treatment combination with either the anterior or posterior section receiving the NSS treatment. Treatment brines consisted of a control (CON) brine or a brine with added NSS injected to retain 12% added solution. After injection, smoking, cooking, and slicing, bacon slices were frozen (–17.8 ± 2°C) and stored aerobically for 0, 40, 80, and 120 d for sensory and gas chromatography mass spectrometry (GCMS) analyses or 0, 20, 40, 60, 80, 100, and 120 d for thiobarbituric acid reactive substances (TBARS) analysis. There were significant (P &lt; 0.01) Treatment × Day interactions for oxidized flavor intensity, TBARS, and hexanal concentration. Panelist oxidized flavor intensity scores, TBARS values, and hexanal content increased from d 0 to 120 (P &lt; 0.01) for CON, whereas these measures in bacon manufactured with added NSS did not change (P &gt; 0.16). Sensory ratings for saltiness, smoke intensity, and bacon flavor intensity were higher (P &lt; 0.01) for the NSS treatment compared to CON. The ability of NSS to function as an effective antioxidant in frozen bacon was confirmed by the inhibition of lipid oxidation products and improved sensory panel scores over time.

KARAKTERISTIK GULA CAIR DARI SISA EKSTRAKSI PATI PADA VARIASI JENIS DAN KONSENTRASI ASAM

This study aims to determine the effect of type and concentration of acid on the characteristics and best treatment of liquid sugar from the hydrolysis process. This study used a factorial randomized block design with two factors, namely treatment of type and concentration of acid as the first factor used, namely: 3%, 4%, and 5%. Each treatment is grouped into 2 based on the time of implementation. The second factor consists of 3 types of acids, namely: HNO3, H2SO4, and HCl. Each treatment is grouped into 2 based on the time of implementation. The variables observed were total sugar, Dextrose Equivalent, total dissolved solids, and reducing sugars. The results showed that the type treatment and acid concentration had a significant effect (P &lt;0.05). The results of hydrolysis of the remaining extract of the best taro starch, namely by using the type and 5% HNO3 concentration, namely with the characters namely total sugar (4.94), reducing sugar (4.74%), total dissolved solids (6.13% brix), and DE (96.65%).&#x0D; Keywords: acid hydrolysis, residual extraction of starch, taro, liquid sugar, acid.

Optimization of Liquid Sugar Production Process from Sago (Metroxylon spp.)

The level of sugar consumption will increase along with the population and income increasing. Sago can be used as an alternative raw material of sugar. This study was aimed to determine the characteristics of sago starch. The study were includes several stages: sago starch leaching, characterization and optimization of liquid sugar production from sago starch. Optimation of liquid sugar process was done by starch and water ratio (1: 4, 1: 5, 1: 6). The α- amylase and the amyloglucosidase were comprised of three levels concentration: 0.8 ml kg−1, 1.0 ml kg−1 and 1.2 ml kg−1 starch. The result showed that physical characteristics of sago starch were fine powder, white colour, normal sago taste and normal sago flavor. The results also showed that sago starch did not contain lead, mercury and arsenic, with a total plate count of 4.5x101 CFU/g and did not contain mold. The optimum condition of liquid sugar production was obtained by the starch water ratio 1: 4 with α-amylase 1.2 ml kg−1 starch and amyloglukosidase 1.2 ml kg−1 starch. The liquid sugar produced had physical characteristics of 60° Brix, sweet taste, typical sweet aroma of sugar, and reddish-yellow color.

The growth performance and nonspecific immunity of red swamp crayfish Procambarus clarkia affected by dietary Rhodiola rosea polysaccharide

This study aims to investigate the effects of Rhodiola rosea polysaccharide (RRP) on the growth performance and nonspecific immunity of red swamp crayfish Procambarus clarkia. RRP was prepared by hot water extraction and partly characterised by high-performance liquid chromatography and sugar composition analyses. Three diets supplemented with three different levels of RRP (0.2, 0.6 and 1 g kg diet−1) were formulated and tested for growth performance and nonspecific immunity of red swamp crayfish Procambarus clarkii, while a diet without any RRP supplementation served as control. After 8 weeks of feeding, body weight gain, feed efficiency, survival rate, phenoloxidase activity, superoxide dismutase activity, glutathione peroxidase level, total haemocyte count and number of hyaline cells, semigranular cells and granular cells and resistance to Aeromonas hydrophila were higher than those of the control. Moreover, based on the efficiency of RRP on the growth performance and nonspecific immunity of crayfish, the optimum dose of RRP was found to be 0.6 g kg diet−1. Hence, intake of diets containing RRP could enhance the growth performance, immune responses and improve resistance of crayfish to infection by A. hydrophila.

Co-fermentation of xylose and glucose from ionic liquid pretreated sugar cane bagasse for bioethanol production using engineered xylose assimilating yeast

An efficient method to co-ferment xylose and glucose in ionic liquid was developed via effective simultaneous saccharification and fermentation of sugar cane bagasse. Fermentation of pure xylose to ethanol in ionic liquids by two engineered xylose-assimilating Saccharomyces cerevisiae yeast strains, XR-XDH (Xylose Reductase-Xylitol Dehydrogenase pathway strain) and XI (Xylose isomerase pathway strain) resulted in lower conversion compared to ionic liquid-free medium. The ionic liquids however contributed to a higher saccharification efficiency of sugar cane bagasse. Among the five ionic liquids tested, 1-butyl-3-methylpyridinium chloride ([Bmpy][Cl]) yielded the highest saccharification efficiency resulting in 0.7 g/L xylose and 2.3 g/L glucose which are 5 and 2-folds, respectively, higher than the absence of ionic liquid. The high saccharification efficiency in [Bmpy][Cl] resulted in a more efficient assimilation of xylose from sugar cane bagasse in a simultaneous saccharification and fermentation process leading to 84.0% ethanol yield compared to 26.7% produced by the reference strain in the absence of ionic liquid. This efficient method for co-fermentation of xylose and glucose to ethanol will further enhance the effective utilization of biomass as a resource for bioethanol production.

The hydrolysis of carbohydrate-based local raw materials as natural sweeteners by extract powder enzyme Aspergillus awamori KT-11 from wheat bran

Aspergillus awamori KT-11 is a proven potential mold produces the amylase enzyme complex, particularly amylase and glucosidase. These enzymes hydrolyze the starch being sugar. Food and beverage industry began extensive use of liquid sugar because it has several advantages. Liquid sugar is raw materials of starch in nature Indonesia. This purpose of this research is to extract powder enzyme Aspergillus awamori KT-11 from wheat bran against 4 types of raw material-based local carbohydrate to produce natural sweetener (liquid sugar).The raw material used namely potato, breadfruit, yellow squash, and bananas. Enzyme activity produced from mold Aspergillus awamori KT-11 on wheat bran of 186,9835 U/ml, reducing sugar of 9.775 mg/ml and protein levels is 48.981 mg/ml. The sweetener from natural potato starch, breadfruit, yellow squash, and banana produces different percentages. The highest percentage of banana flour produced at 117.938 mg/ml (concentration of flour 20%, enzyme 15% and incubation time for 3 days ) and lowest on yellow squash (6.563 mg/ml). The result shows that TLC from potato flour, breadfruit and bananas are produced of glucose and lactose, is from flour yellow squash generated fructose.

Life cycle assessment of liquid inverted sugar and high-fructose corn syrup

The aim of this study is to compare the environmental impact of liquid inverted sugar (77°Bx) produced with enzymatic hydrolysis of beet sugar and HFCS (75% DM) produced from corn in a wet milling process. Given the different sweetness equivalents of liquid inverted sugar (77°Bx) and HFCS (75% DM), the reference flows were defined as 900 kg of liquid inverted sugar or 1000 kg HFCS. The analysis was performed with the life cycle assessment (LCA) method focusing on the cradle-to-gate stage. The inventory data of liquid inverted sugar processing were supplied by a producer while the LCA of HFCS relies on secondary data (literature) which describes the material and energy flows associated with glucose production. Life cycle inventory of relevant inputs and outputs were available from the Ecoinvent 3.4 database. Environmental impacts were calculated with the ReCiPe 2016 (H) life cycle impact assessment (LCIA) method. LCA results have revealed that inverted liquid sugar has a lower impact in 14 out of the 18 analysed impact categories. Consumption of inverted liquid sugar (&gt;77°Bx) instead of HFCS (75% DM) could lead to significant reduction in GHG emissions (by 38%), fossil energy (by 31%) and water (by 95%) consumption, and reduces the required land area by 67%.

Microcontroller application for pH and temperature control system in liquid sugar liquefaction process made from cassava (Manihot esculenta Crantz.)

Sugar is a major source of sweetening but the increase of sugar demand is not in line with sugar cane production capacity in Indonesia. Therefore it is necessary to look for alternative other sweeteners as sugar cane substitution. The process of making glucose syrup made from cassava, sweet potato corn, sago is relatively simple and can be done on a small or medium scale industry. But in fact in Indonesia, glucose syrup producers are almost all big industries. This is due to the lack of development of appropriate technology for the manufacture of liquid sugar. Based on preliminary experiments, there is a significant influence of the combination of α-amylase enzyme factor and liquefaction time factor on reducing sugar content. This is by controlling the processing time, temperature (70 to 80) °C by stirring constantly and pH level 5.5. These three parameters are controlled and are being implemented with the design of an industrial liquid sugar processing apparatus. This system is designed with stainless steel material, and arduino microcontroller. Consumption of system power when the standby condition is 4.5 W. When the system is working at 311 W by activating the stirrer motor, gas valve and lighter.