The quality of glucose syrup from cassava hydrolysis by rice malt crude enzymes extract was evaluated. Four syrups were produced using 5% rice malt 95% cassava flour, 10% rice malt 90% cassava flour, 15% rice malt 85% cassava flour and 20% rice malt 80% cassava flour, respectively. The viscosity, brix, refractive index, flavour, colour, taste and overall acceptability of the syrups were determined. The use of the crude enzyme extract for cassava starch hydrolysis resulted in significant (p≤0.05) decrease in viscosities which is advantageous in relation to flow and pumping requirements. The brix and refractive indices values were 65.5° and 1.454° (5% of rice malt 95% cassava flour), 61.0° and 1.445° (10% of rice malt 90% cassava flour), 58.5° and 1.439° (15% of rice malt 85% cassava flour) and 55.5° and 1.432° (20% of rice malt 80% cassava flour), respectively indicating that the substrate concentration was the limiting factor in enzyme hydrolysis of cassava starch. The mean sensory scores were 2.50-4.25 for 5% of rice malt 95% cassava flour, 2.75-3.58 for 10% of rice malt 90% cassava flour, 2.00-4.08 for 15% of rice malt 85% cassava flour and 3.08-4.08 for 20% of rice malt 80% cassava flour, respectively on a 5-point Hedonic scale.
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