Sugar Recovery from Bakery Leftovers through Enzymatic Hydrolysis: Effect of Process Conditions and Product Characterization

This study evaluates the process conditions, (enzyme concentration (120-1200 U/g substrate), temperature (30-60 °C), and pH (3-9)) of enzymatic hydrolysis (EH) for sugar recovery from leftover croissants (LC) and leftover doughnut (LD), and characterizing its residue and hydrolysate. The highest sugar yield recovered from LC was 574.21 ± 0.74 mg/g (840 U/g substrate, 49 °C and pH 3) and for LD was 460.53 ± 0.74 mg/g (1176 U/g substrate, 47 °C and pH 3). The highest fructose and glucose yield for LC and LD were 14.47±0.73 mg/g and 11.84±0.21 mg/g, and 13.26±0.63 mg/g and 10.34±0.11 mg/g, respectively. Morphology analysis (SEM) showed that the structure of LC and LD had changes in its starch granules that indicates hydrolysis process occurrence. The presence of monosaccharides and oligosaccharides were detected from FTIR. HMF was also detected from sugar degradation due to EH, (0.043 ± 0.0334 mg/g for LC) and (0.023 ± 0.0124 mg/g for LD).

Agro-morphological characteristics and genetic diversity of newly registered sugarcane variety Jitpur-5, Jitpur-6 & Jitpur-7 in Nepal.

The only crop providing raw materials for sugar and jaggery production in Nepal is sugarcane, and its introduction and adaptation is the only route for its development commercially. Therefore, this research was carried out to check its adaptability and yield potential in National sugarcane research Station, Jitpur, Bara, and in different parts of the country, which were tested as Initial evaluation Trial just after the introduction, and then experimented as Advanced Varietal Trial, Coordinated Varietal Trial, and Coordinated Farmers Field trial simultaneously from the year 2012/13 to 2017/18. The method used was RCBD with three replication in every of the trial. Analyzing all the cane yield attributing characters, and ratooning potential and ratoon yield, Co 0232, CoLk 94184 and CoSe 03234 were found superior to all other tested genotypes. Similarly, sugarcane juice quality (sugar recovery, CCS (t/ha) & Sucrose %) were found significantly higher in these three genotypes, so these genotypes Co 0232, CoLk 94184 and CoSe 03234 were registered in gadgets of Nepal Government as variety Jitpur-5, Jitpur-6 and Jitpur-7 respectively.

Impact of tops and green leaves on sugarcane processing: laboratory testing

In Réunion, changes in harvesting practices have led to increased amounts of sugarcane tops and leaves delivered to factories. To anticipate the changes in sugar recovery processing, laboratory trials were undertaken. Samples with known quantities of tops or green leaves were prepared and cane processing was simulated at laboratory scale: juice extraction, clarification and evaporation with operating parameters similar to those in the factory. Juice and syrup were collected and analyzed for sugar quality parameters, as well as parameters that impact sugar recovery or processing quality: ash and reducing sugars contents were monitored to estimate the sucrose loss to molasses, while calcium, phosphate and oxalate contents were monitored to evaluate the risk of fouling in evaporator. Results highlight a degradation of juice composition with increasing quantities of tops and leaves, an increase in lime consumption, and color. An increase in residual calcium in syrup was observed thus increasing the risk of evaporator fouling. The mixed juice, clear juice and syrup qualities declined in the same proportion and the composition of the juice did not get worse with juice treatment.