A Predictive Study on Aqueous Coconut Cream Extraction using α-Amylase
Author : Monterey, Raymond Balanquit
Major Adviser : Chay, Pham Binh; Acda, Reynaldo I.
Committee Members : Movillon, Jovita L.
Year : 1992
Month : October
Type : Thesis
Degree: BS
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Abstract
A study was conducted to determine the effect of the enzyme α-amylase in the extraction of coconut cream and to determine the effects of pH, temperature and enzyme concentration on the extraction process.
Results of analysis of variance (ANOVA) showed that coconut emulsion treated with α-amylase gave a higher yield of cream as compared to the control. It was found out that pH (Pr > F = 0.0012) and temperature (Pr > F = 0.0001) greatly influenced the yield. Enzyme concentration (Pr > F = 0.0394) also posed a significant effect on yield in a lesser extent as compared to pH and temperature. Furthermore, the parameters showed interlinking effects on yield. It was also found out that exposing the coconut emulsion to low parameter levels (pH 4, 40°C, 1% enzyme concentration) do not give desirable results.
Duncan’s Multiple Range Test (DMRT) showed that the coconut emulsion exposed to a pH of 6 at 50°C and 3% enzyme concentration gave the highest yield and is significantly different from among the other treatments. But Multiple Linear Regression Model predicted that a higher yield can be obtained if the coconut emulsion is exposed to a pH of 6 at 60°C and 3% enzyme concentration. However, the model did not show an optimum condition due to some limitations of the study such as the limited range of values of the parameters tested and the frequent power failures that affect the stability of the enzyme.
It is recommended that further study be conducted considering a new range of values of the parameters to be tested, inclusive of the theoretical range of values. It is also recommended that right combinations of the process parameters be chosen with considerable number of replicates.
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