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

• Main Authors: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
• Format: Article
• Published: Penerbit Universiti Kebangsaan Malaysia 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/95210/; https://www.ukm.my/jsm/malay_journals/jilid50bil10_2021/Jilid50Bil10_2021ms2977-2991.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...