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

Document Type

Thesis

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