Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization

• Main Authors: Nurfatimah Mohd Thani,, Siti Mazlina Mustapa Kamal,, Farah Saleena Taip,, Alifdalino Sulaiman,, Rozita Omar,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2021
• Online Access: http://journalarticle.ukm.my/18170/1/12.pdf; http://journalarticle.ukm.my/18170/; https://www.ukm.my/jsm/malay_journals/jilid50bil10_2021/KandunganJilid50Bil10_2021.html

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...