Enzymatic modification of dietary fiber derived from mango (Mangifera indica L.) peel
Date
6-2016
Degree
Bachelor of Science in Chemical Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Jeanne Michelle T. Valencia
Abstract
With the increasing environmental and economic cost of waste disposal in mango processing industries, a solution of deriving a high value product, dietary fiber from mango peel wastes was developed. Through enzymatic modification at optimum conditions for solids loading (5.62 % w/v), pectinase loading (383.49 U/g pectin and reaction time (5.54 hours), the hydration propeties of mango peel dietary fiber such as water holding capacity (WHC), oil holding capacity (OHC), and swelling capacity (SC) were reduced to values acceptable for food preparations. This was accomplished while at the same time improving the antioxidant capacity of the fiber in terms of the total phenolic content (TPC). After enzymatic treatment, the mango peel dietary fiber has 3.385 g/g WHC, 1.716 g/g OHC, retardation index (GDRI) from 30.77% to 16.61% after enzymatic treatment was observed. These changes in the fiber after enzymatic treatment were due to the differences in the surface structure of the fiber seen through scanning electron microscopy (SEM), and the increase in the proportion of crude protein, crude fat, and crude fiber with the decrease in the carbohydrate proportion as seen in the proximate analyses and crude fiber profiles of the treated and untreated fibers.
Language
English
Location
UPLB College of Engineering and Agro-Industrial Technology (CEAT)
Call Number
LG 993.5 2016 E62 /B87
Recommended Citation
Burata, Laurevel B., "Enzymatic modification of dietary fiber derived from mango (Mangifera indica L.) peel" (2016). Undergraduate Theses. 4444.
https://www.ukdr.uplb.edu.ph/etd-undergrad/4444
Document Type
Thesis