Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization
This study evaluates the process conditions, (enzyme concentration (120-1200 U/g substrate), temperature (30-60 °C), and pH (3-9)) of enzymatic hydrolysis (EH) for sugar recovery from leftover croissants (LC) and leftover doughnut (LD), and characterizing its residue and hydrolysate. The highest sug...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2021
|
| Online Access: | http://journalarticle.ukm.my/18170/ http://journalarticle.ukm.my/18170/1/12.pdf |
| _version_ | 1848814501351129088 |
|---|---|
| author | Nurfatimah Mohd Thani, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Rozita Omar, |
| author_facet | Nurfatimah Mohd Thani, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Rozita Omar, |
| author_sort | Nurfatimah Mohd Thani, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | This study evaluates the process conditions, (enzyme concentration (120-1200 U/g substrate), temperature (30-60 °C), and pH (3-9)) of enzymatic hydrolysis (EH) for sugar recovery from leftover croissants (LC) and leftover doughnut (LD), and characterizing its residue and hydrolysate. The highest sugar yield recovered from LC was 574.21 ± 0.74 mg/g (840 U/g substrate, 49 °C and pH 3) and for LD was 460.53 ± 0.74 mg/g (1176 U/g substrate, 47 °C and pH 3). The highest fructose and glucose yield for LC and LD were 14.47±0.73 mg/g and 11.84±0.21 mg/g, and 13.26±0.63 mg/g and 10.34±0.11 mg/g, respectively. Morphology analysis (SEM) showed that the structure of LC and LD had changes in its starch granules that indicates hydrolysis process occurrence. The presence of monosaccharides and oligosaccharides were detected from FTIR. HMF was also detected from sugar degradation due to EH, (0.043 ± 0.0334 mg/g for LC) and (0.023 ± 0.0124 mg/g for LD). |
| first_indexed | 2025-11-15T00:35:05Z |
| format | Article |
| id | oai:generic.eprints.org:18170 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:35:05Z |
| publishDate | 2021 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:181702022-03-07T03:17:57Z http://journalarticle.ukm.my/18170/ Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization Nurfatimah Mohd Thani, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Rozita Omar, This study evaluates the process conditions, (enzyme concentration (120-1200 U/g substrate), temperature (30-60 °C), and pH (3-9)) of enzymatic hydrolysis (EH) for sugar recovery from leftover croissants (LC) and leftover doughnut (LD), and characterizing its residue and hydrolysate. The highest sugar yield recovered from LC was 574.21 ± 0.74 mg/g (840 U/g substrate, 49 °C and pH 3) and for LD was 460.53 ± 0.74 mg/g (1176 U/g substrate, 47 °C and pH 3). The highest fructose and glucose yield for LC and LD were 14.47±0.73 mg/g and 11.84±0.21 mg/g, and 13.26±0.63 mg/g and 10.34±0.11 mg/g, respectively. Morphology analysis (SEM) showed that the structure of LC and LD had changes in its starch granules that indicates hydrolysis process occurrence. The presence of monosaccharides and oligosaccharides were detected from FTIR. HMF was also detected from sugar degradation due to EH, (0.043 ± 0.0334 mg/g for LC) and (0.023 ± 0.0124 mg/g for LD). Penerbit Universiti Kebangsaan Malaysia 2021-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/18170/1/12.pdf Nurfatimah Mohd Thani, and Siti Mazlina Mustapa Kamal, and Farah Saleena Taip, and Alifdalino Sulaiman, and Rozita Omar, (2021) Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization. Sains Malaysiana, 50 (10). pp. 2977-2991. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid50bil10_2021/KandunganJilid50Bil10_2021.html |
| spellingShingle | Nurfatimah Mohd Thani, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Rozita Omar, Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization |
| title | Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization |
| title_full | Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization |
| title_fullStr | Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization |
| title_full_unstemmed | Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization |
| title_short | Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization |
| title_sort | sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization |
| url | http://journalarticle.ukm.my/18170/ http://journalarticle.ukm.my/18170/ http://journalarticle.ukm.my/18170/1/12.pdf |