BIOINFOLET - A Quarterly Journal of Life Sciences
Web of Science
  • Year: 2013
  • Volume: 10
  • Issue: 2a

Saccharification of okara by physical, chemical and biological methods

  • Author:
  • Syed Sajeed Ali, P. P. Thakur, J.Y. Pathan, M. Zakiruddin
  • Total Page Count: 3
  • Page Number: 510 to 512

*Dept of food & Industrial Microbiology, Rajiv Gandhi College of food Technology, Pharbhani, (M.S) INDIA

Dept of Food Science & Technology, Rajiv Gandhi College of food Technology, Pharbhani, (M.S) INDIA

Online published on 6 May, 2013.

Abstract

Physical method of saccharification was significantly effective over chemical and biological methods. The maximum saccharification in physical method was 16.2% and sugar released was 9mg/ml on 180 min of incubation. While in chemical method 8.70 mg/ml sugar was released and percent saccharification was 25.66%, and in biological methods 7mg/ml sugar was released and percent saccharification was 3.1%.

Keywords

Saccharification, Okara, Physical, Chemical, Biological