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Optimisation of conditions for glucose syrup production from banana ( Musa paradisiaca L.) pulp using response surface methodology
Author(s) -
RendónVillalobos J. Rodolfo,
SolorzaFeria Javier,
AguilarSandoval Alondra
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02544.x
Subject(s) - response surface methodology , pulp (tooth) , starch , food science , chemistry , liquefaction , glucose syrup , central composite design , musa × paradisiaca , hydrolysis , chromatography , biochemistry , organic chemistry , medicine , pathology
Summary A central composite design was applied to assess some basic factors that affect profoundly the production of dextrose equivalent from banana pulp. Optimal conditions for the conversion of starch banana pulp to glucose were found to be a banana pulp concentration of 8.5%, reaction time of 90 min, and α‐amylase concentration of 0.04% for liquefaction and reaction time of 24 h with a glucoamylase concentration of 0.05% for saccharification. Only 16 and 12 experiments, respectively, were needed to assess these conditions. The adequacy of model was highly satisfactory, because the coefficients of determination ( R 2 ) were 0.93 and 0.91, respectively. The glucose syrup (GS) obtained was slightly yellowish with a hint of brown and slightly sweet. The syrup had a protein of 0.63% and an ash content of 0.60%, with a pH of 4.8. The characteristics of the GS produced met all the recommended standards, except for that of colour.