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Preparation of glucose and sweet syrups from tapioca starch.

Desikachar, H. S. R. and Bhatia, D. S. and Raghunatha Rao, Y. K. (1953) Preparation of glucose and sweet syrups from tapioca starch. Bulletin of Central Food Technological Research Institute, 2. pp. 180-181.

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Abstract

IN VIEW of the shortage of food-grains in the country, maize or other cereal starches are not available for the production of Glucose. Results of certain preliminary experiments carried out in this laboratory on the standardization of conditions for the acid hydrolysis of tapioca starch are reported in this note. Tapioca has been used as a raw material for the manufacture of dextrose in the United States (Williams 1, 2). Since tapioca is a heavy yielding crop, which can be grown on comparatively poor soils with low rainfall, the use of tapioca for the manufacture of glucose has economic and commercial possibilities.

Item Type: Article
Uncontrolled Keywords: tapioca starch, manufacture of glucose
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Aug 2012 06:43
Last Modified: 16 Aug 2012 06:43
URI: http://ir.cftri.com/id/eprint/4959

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