Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha

Pectins are complex carbohydrate molecules found in cell wall and middle lamella of plant. Cocoa husk, a by-product in cocoa processing was investigated as a potential source of pectin. This study examined variables that influence pectin extraction from cocoa husk using citric acid. The variables us...

Full description

Bibliographic Details
Main Author:	Toha, Noor Fatin
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2013
Subjects:	Organic chemistry Food processing and manufacture Cacao. Chocolate. Cocoa. Cocoa processing
Online Access:	http://ir.uitm.edu.my/id/eprint/9664/ http://ir.uitm.edu.my/id/eprint/9664/1/PPb_NOOR%20FATIN%20TOHA%20AS%2013_5%201.pdf

id	uitm-9664
recordtype	eprints
spelling	uitm-96642017-02-24T06:41:20Z http://ir.uitm.edu.my/id/eprint/9664/ Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha Toha, Noor Fatin Organic chemistry Food processing and manufacture Cacao. Chocolate. Cocoa. Cocoa processing Pectins are complex carbohydrate molecules found in cell wall and middle lamella of plant. Cocoa husk, a by-product in cocoa processing was investigated as a potential source of pectin. This study examined variables that influence pectin extraction from cocoa husk using citric acid. The variables used were pH, temperature and time of extraction. Response surface methodology (RSM) was used to determine the optimum condition for pectin extraction from cocoa husk. Results showed that the generated regression model explained the data variation and significantly represented the actual relationship between the test variables and the response. Based on overlaid contour plot obtained, the optimum condition of goal maximum was feasible with the optimum response of 10.067% of pectin yield. The optimum condition obtained was pH 2.35, temperature of 85°C and 50.3 minutes of extraction. The extracted cocoa husk pectin was categorized as low-methoxyl pectin with degree of esterification of 15.1 %. Faculty of Applied Sciences 2013 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/9664/1/PPb_NOOR%20FATIN%20TOHA%20AS%2013_5%201.pdf Toha, Noor Fatin (2013) Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Organic chemistry Food processing and manufacture Cacao. Chocolate. Cocoa. Cocoa processing
spellingShingle	Organic chemistry Food processing and manufacture Cacao. Chocolate. Cocoa. Cocoa processing Toha, Noor Fatin Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha
description	Pectins are complex carbohydrate molecules found in cell wall and middle lamella of plant. Cocoa husk, a by-product in cocoa processing was investigated as a potential source of pectin. This study examined variables that influence pectin extraction from cocoa husk using citric acid. The variables used were pH, temperature and time of extraction. Response surface methodology (RSM) was used to determine the optimum condition for pectin extraction from cocoa husk. Results showed that the generated regression model explained the data variation and significantly represented the actual relationship between the test variables and the response. Based on overlaid contour plot obtained, the optimum condition of goal maximum was feasible with the optimum response of 10.067% of pectin yield. The optimum condition obtained was pH 2.35, temperature of 85°C and 50.3 minutes of extraction. The extracted cocoa husk pectin was categorized as low-methoxyl pectin with degree of esterification of 15.1 %.
format	Student Project
author	Toha, Noor Fatin
author_facet	Toha, Noor Fatin
author_sort	Toha, Noor Fatin
title	Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha
title_short	Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha
title_full	Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha
title_fullStr	Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha
title_full_unstemmed	Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha
title_sort	optimization of pectin extraction from cocoa husk using citric acid by response surface methodology (rsm) / noor fatin toha
publisher	Faculty of Applied Sciences
publishDate	2013
url	http://ir.uitm.edu.my/id/eprint/9664/ http://ir.uitm.edu.my/id/eprint/9664/1/PPb_NOOR%20FATIN%20TOHA%20AS%2013_5%201.pdf
first_indexed	2023-09-18T22:47:45Z
last_indexed	2023-09-18T22:47:45Z
_version_	1777417338351517696

Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha

Similar Items