Chemoenzymatic conversion of biomass for production of value-added products

Dhanalakshmi, Ravikumar; Jeya, Gopal; J, Mary Isabella Sonali; Veenagayathri, Krishnaswamy; Sivamurugan, Vajiravelu

doi:10.1016/b978-0-12-824419-7.00006-6

Cited by 1 publication

(1 citation statement)

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“…Cellulase is a carbohydrase that can be used for the pretreatment of DCCP by hydrolyzing cellulose, an IDF, the main component in plants [ 16 ]. Cellulase has various applications in the food industry, such as enhancing the extraction efficiency of fruit juice and bioactive compound in vegetables and herbs [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Optimized Cellulase-Hydrolyzed Deoiled Coconut Cake Powder as Wheat Flour Substitute in Cookies

Duong

Phan

et al. 2022

Foods

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Deoiled coconut cake powder (DCCP) was hydrolyzed to reduce the ratio of insoluble/soluble dietary fiber (RIS) by partially converting insoluble dietary fiber to soluble using Celluclast 1.5 L, a commercial cellulase preparation in citrate buffer medium. Firstly, the influence of citrate buffer amount, enzyme concentration, pH, and retention time on the enzymatic hydrolysis efficiency was investigated. Then, response surface methodology (RSM) was employed to optimize the process in which the insoluble and soluble dietary fiber contents were the responses. The results revealed that 10.3 g buffer/g of materials, 3.7 U/g of the materials, and 60 min of retention time were the optimal conditions for the enzymatic hydrolysis to obtain the insoluble and soluble contents of 68.21%db and 8.18%db, respectively. Finally, DCCP or hydrolyzed DCCP (HDCCP) was partially substituted for wheat flour at different replacement ratios in a cookie recipe at 0, 10, 20, 30, and 40%. The cookies with a 10% replacement ratio of hydrolyzed deoiled coconut cake powders had a lower RIS by more than two folds those of DCCP and had the same sensorial score as the control sample. This study proposed that Celluclast 1.5 L effectively reduced RIS by partially converting insoluble to soluble dietary fiber, improving the soluble dietary fiber content in fiber-enriched cookies.

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Section: Introductionmentioning

confidence: 99%