Process Optimization for Dietary Fiber Production from Cassava Pulp Using Acid Treatment

Abstract

Cassava pulp, the side product of tapioca industry consists of starch and fiber as the major component. Acid treatment was employed in the conversion process of cassava pulp into dietary fiber to remove the starch component, to increase fiber content, and to modify the structure of fiber. This study purposed to obtain optimum process conditions (acid concentration, temperature, and reaction time) in the production of dietary fiber from cassava pulp. Process optimization was conducted using Response Surface Methodology (RSM) for maximizing Total Dietary Fiber (TDF), Water Holding Capacity (WHC) and Oil Holding Capacity (OHC) as the responses. The optimum process was gained at 6% H2SO4 concentration, 127°C, and 45 mins. Prediction values of TDF, WHC, and OHC were 100%, 10.47 g/g, and 3.60 g/g, respectively. Validation was carried out and resulted in TDF 96.95%, WHC 10.47 g/g, and OHC 3.55 g/g. Physicochemical properties of the resulting dietary fiber were significantly improved. The fiber structure has modified which characterized by the changes in morphology and crystallinity.

Comparison of Dietary Fiber Characteristics Prepared from Cassava Pulp Using Acid-Heat Treatment and Extrusion Process

“…The OHC value of the dietary fiber derived from the acid-heat treatment exhibited the greatest value when compared to both the untreated cassava pulp and the dietary fiber acquired through the extrusion. In the acid-heat treatment, almost all of the starch underwent hydrolysis and was subsequently removed from the fiber matrix, so that dietary fiber was obtained with the porous fiber structure and had absorption properties/able to hold large amounts of oil [12]. The value of OHC in dietary fiber from the extrusion process was lesser than OHC of untreated cassava pulp, presumably because the starch component was still high (47.28%) and experienced swelling which makes it easier to absorb water and reject oil (hydrophobic).…”

“…Additionally, this treatment is expected to change the fiber structure from crystalline to more amorphous [12]. Another consideration for selecting acid-catalyzed hydrolysis is that it requires a relatively cheaper cost.…”

Optimization of Peroxidase Activity of Turnip (Brassica rapa) Using Response Surface Methodology

“…It is well known that many factors affect enzymatic activity in fruits and vegetables and which can be reducing the number of required essays (Yim et al, 2012). The RSM is widely used to optimize synthesis of bioactive molecules, extraction of desired compounds, and activity of enzymes (Yamaguchi et al, 2006;Zhang et al, 2017;Pramana et al, 2018). To the best of our knowledge, this work is the first study concerning the enzymatic activity optimization of the peroxidase extracted from the turnip.…”

Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Insoluble Dietary Fiber Extracted from Aronia melanocarpa

“…Chemical methods mainly include acid and alkali methods. 10,11 Physical methods mainly include microwave, ultrasonic, ultramicro-grinding, and high-pressure homogenization. 12,13 Biological methods mainly include enzymatic and fermentation methods.…”

“…Currently, the commonly used DF extraction methods can be classified as chemical, physical, and biological methods. Chemical methods mainly include acid and alkali methods. , Physical methods mainly include microwave, ultrasonic, ultra-micro-grinding, and high-pressure homogenization. , Biological methods mainly include enzymatic and fermentation methods. , Different extraction methods may change the structure and composition of DF, thus affecting its physicochemical properties and functional characteristics. , Therefore, it is important to evaluate the physicochemical properties and functional characteristics of DF obtained by different methods.…”