SWEETNESS FROM STARCH

A manual for making maltose from starch

Nguyen Khac Quynh
Potato and Vegetable Research Centre
Vandien, Thanh-tri, Hanoi, Viet Nam
and
John Cecil
Agricultural Industries Officer
Food and Agricultural Industries Service
FAO Agricultural Support Systems Division

Cover photo: Maltose syrup, the ingredients used in making it (cassava starch and rice seedlings or maize seeds) and some of the commercially made products in which it is used in Viet Nam

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-81
ISBN 92-5-103780-9

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy.

ACKNOWLEDGEMENT.

The authors wish to thank the Director of the Potato and Vegetable Research Centre, Mr Truong Van Ho, and members of staff of the PVRC, the National Institute of Agricultural Science and FAO, for all their support, co-operation and help.

The authors would also like to thank the people of Que Duong village, particularly the village administrator, Mr Nguyen Duy Dong for authorizing the study and Mrs Pham Thi Vinh for allowing the study of the process in her factory.

FOOD AND AGRICULTURAL INDUSTRIES SERVICE AGRICULTURAL SUPPORT SYSTEMS DIVISION
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, © FAO 1996

Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.

This electronic document has been scanned using optical character recognition (OCR) software. FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.

1. INTRODUCTION

2. MATERIALS NEEDED FOR THE PROCESS

Estimated inputs per 100 kg of product

3. BUILDINGS AND EQUIPMENT REQUIRED

Buildings

Major Pieces of Equipment Needed

Minor equipment, tools etc

4. HOW TO MAKE MALTOSE

Definitions

Preparation of the seedlings

How to make maltose syrup

5. HOW TO RUN THE NECESSARY TESTS

The starch test.

How to select a suitable variety of seeds

6. RECIPES USING MALTOSE

Bread and baked goods

Jam (Jelly)

Sweets and Candy

APPENDICES

Appendix 1. Notes on materials, scales, sizes etc.

Appendix 2. A lay-out for a single pan factory.

Appendix 3. A lay-out for a two pan factory

PREFACE

This working document has been prepared in response to a perceived need for the local manufacture of sweeteners from non-cereal starchy crops.

If readers have any suggestions for improvement of this manual, please will they address them to:

The Chief
Food and Agricultural Industries Service
Agricultural Services Division
FAO of the United Nations
Via delle Terme di Caracalla
00100 Rome, Italy

ACKNOWLEDGEMENT.

TABLE OF CONTENTS

PREFACE