Enzymatic modification of dietary fiber from waste cacao (Theobroma cacao) pod husks for use as a potential food ingridient
Date
4-2014
Degree
Bachelor of Science in Chemical Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Catalino G. Alfafara
Co-adviser
Teresita J. Ramirez
Restrictions
Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.
Abstract
Enzymatic modification of dietary fiber from waste cacao pod husks was evaluated in an attempt to produce high value products from these commonly discarded wastes. Pectinase enzyme was used to reduce the hydration properties of the fiber, while retaining anti-oxidant property. Factorial experiments revealed that the effects of the pectinase loading, solids loading and reaction time on the water holding capacity (WHC) oil holding capacity (OHC), swelling capacity (SC) and total phenolic content (TPC) were generally significant at α < 0.05. Box Behnken Design results gave statistically significant quadratic models for all the responses. The experimentally verified optimum conditions were: 344 U pectinase/g pectin, 4.34 %w solids /v solution and 8.00 hours of reaction. Under these conditions, hydration properties of the fiber were significantly reduced (WHCactual = 2.48 mL/g, SCactual = 2.34 mL/g and OHCactual = 2.49 mL/g) while 37.37% of the TPC was retained in the pectinase-treated fiber (TPCsolid,actual = 14.08 mg/g). The reduction in properties were attributed to the decrease in pore area of the fiber shown by the SEM analysis. Good values of proximate and crude fiber analyses, as well as, desirable GDRI were also obtained. Based on the modified properties of the pectinase-treated fiber, it can be used as a potentially low cost ingredient for the production of fiber- and antioxidant-rich breadings, cereals and pasta. Enzymatic modification can obtain a value-added product from waste cacao pod husks, and is a good approach for resource recovery of cacao wastes in a re-emerging Philippine Cacao Industry.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2014 E62 A73
Recommended Citation
Asaytono, Alvin James E., "Enzymatic modification of dietary fiber from waste cacao (Theobroma cacao) pod husks for use as a potential food ingridient" (2014). Undergraduate Theses. 2264.
https://www.ukdr.uplb.edu.ph/etd-undergrad/2264
Document Type
Thesis