Production of Local Maize Flour and Syrup

In this research the possibility of producing two types of materials that are included in the industry. Namely the production of maize flour and the production of Glucose Syrup from yellow maize was studied. Three species of local maize were used: the first type. which is derived from the type (corn syrup). known as dent corn. The second type. which is due to the type known as (flour corn). The third species. which is due to the type (maize) known as pop corn. The results showed that 20% moisturizing was best suited to remove embryos. And moisturizing 17% gave the proportions of extraction of flour by 65-80% depending on the difference of moisturizing and maize class. The percentage of protein in the flour was 8-12%. the ash 0.3 - 0.7% and the growth of 65-70% as ranged color between 4-6. Acid analysis. enzymatic analysis and mixed starch analysis were used to produce starch Syrup. hydrochloric. sulfuric or phosphoric acid was used at a concentration of 0.2% of the starch weight. Alpha amylases were extracted from the mullet and the amyloglucosidase source was miniscule. The results showed that the use of hydrochloric acid and the best mixed analysis of glucose Syrup with DE and monoclonal and binary sugars. as well as enzymatic analysis. were similar in physiological qualities with a clear color and good taste.

Anahtar Kelimeler: Maize, corn, flour, starch, glucose syrup

In this research the possibility of producing two types of materials that are included in the industry. Namely the production of maize flour and the production of Glucose Syrup from yellow maize was studied. Three species of local maize were used: the first type. which is derived from the type (corn syrup). known as dent corn. The second type. which is due to the type known as (flour corn). The third species. which is due to the type (maize) known as pop corn. The results showed that 20% moisturizing was best suited to remove embryos. And moisturizing 17% gave the proportions of extraction of flour by 65-80% depending on the difference of moisturizing and maize class. The percentage of protein in the flour was 8-12%. the ash 0.3 - 0.7% and the growth of 65-70% as ranged color between 4-6. Acid analysis. enzymatic analysis and mixed starch analysis were used to produce starch Syrup. hydrochloric. sulfuric or phosphoric acid was used at a concentration of 0.2% of the starch weight. Alpha amylases were extracted from the mullet and the amyloglucosidase source was miniscule. The results showed that the use of hydrochloric acid and the best mixed analysis of glucose Syrup with DE and monoclonal and binary sugars. as well as enzymatic analysis. were similar in physiological qualities with a clear color and good taste.

Keywords: Maize, corn, flour, starch, glucose syrup