Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis
Croissants and doughnuts are among the largest of pastry wastes, which if not properly disposed of might affect the environment due to its biological degradation. Due to high amounts of carbohydrates and sugars in its formulation, croissants and doughnuts are suitable sources for recovery of total r...
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79503/ http://psasir.upm.edu.my/id/eprint/79503/1/Effect%20of%20enzyme%20concentrations%20on%20total%20reducing%20sugar%20from%20leftover%20croissants%20and%20doughnuts%20via%20enzymatic%20hydrolysis%20.pdf |
| _version_ | 1848858695920779264 |
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| author | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita |
| author_facet | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita |
| author_sort | Mohd Thani, Nurfatimah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Croissants and doughnuts are among the largest of pastry wastes, which if not properly disposed of might affect the environment due to its biological degradation. Due to high amounts of carbohydrates and sugars in its formulation, croissants and doughnuts are suitable sources for recovery of total reducing sugar via enzymatic hydrolysis. In this study, the effect of different levels (0.1-1%) of enzyme concentrations (w/w%) were investigated on the leftover of croissants and doughnuts. It was found that as enzyme concentration increased, the yield of total reducing sugar also increased. The enzyme concentration of 1% recorded the highest total reducing sugar (4.71±0.54 g/L) for doughnuts, while the enzyme concentration of 0.7% recovered the highest total sugar yield of 5.30±0.03 g/L. |
| first_indexed | 2025-11-15T12:17:32Z |
| format | Article |
| id | upm-79503 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:17:32Z |
| publishDate | 2019 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-795032021-05-28T22:48:35Z http://psasir.upm.edu.my/id/eprint/79503/ Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita Croissants and doughnuts are among the largest of pastry wastes, which if not properly disposed of might affect the environment due to its biological degradation. Due to high amounts of carbohydrates and sugars in its formulation, croissants and doughnuts are suitable sources for recovery of total reducing sugar via enzymatic hydrolysis. In this study, the effect of different levels (0.1-1%) of enzyme concentrations (w/w%) were investigated on the leftover of croissants and doughnuts. It was found that as enzyme concentration increased, the yield of total reducing sugar also increased. The enzyme concentration of 1% recorded the highest total reducing sugar (4.71±0.54 g/L) for doughnuts, while the enzyme concentration of 0.7% recovered the highest total sugar yield of 5.30±0.03 g/L. Rynnye Lyan Resources 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/79503/1/Effect%20of%20enzyme%20concentrations%20on%20total%20reducing%20sugar%20from%20leftover%20croissants%20and%20doughnuts%20via%20enzymatic%20hydrolysis%20.pdf Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita (2019) Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis. Food Research, 3 (4). pp. 313-316. ISSN 2550-2166 https://www.myfoodresearch.com/vol-39474issue-4.html 10.26656/fr.2017.3(4).140 |
| spellingShingle | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis |
| title | Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis |
| title_full | Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis |
| title_fullStr | Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis |
| title_full_unstemmed | Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis |
| title_short | Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis |
| title_sort | effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis |
| url | http://psasir.upm.edu.my/id/eprint/79503/ http://psasir.upm.edu.my/id/eprint/79503/ http://psasir.upm.edu.my/id/eprint/79503/ http://psasir.upm.edu.my/id/eprint/79503/1/Effect%20of%20enzyme%20concentrations%20on%20total%20reducing%20sugar%20from%20leftover%20croissants%20and%20doughnuts%20via%20enzymatic%20hydrolysis%20.pdf |