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Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation

Objective of this study was to produce nutritious and stable oat milk by applying multi-enzyme combination. Oat milk plant-based alternative is made up of suspension particles, which come from insoluble plant materials such as cellulose, hemicellulose and pectin that prone to sedimentation and resul...

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Main Author: Nasrudin, Nurshatila
Format: Monograph
Language:English
Published: Pusat Pengajian Teknologi Industri 2021
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/51861/1/Pages%20from%20Enhancement%20Of%20Oat%20Milk%20Suspension%20Stability%20Via%20Enzyme%20Hydrolysis%20Manipulation.pdf
http://eprints.usm.my/51861/
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spelling my.usm.eprints.51861 http://eprints.usm.my/51861/ Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation Nasrudin, Nurshatila T1-995 Technology(General) Objective of this study was to produce nutritious and stable oat milk by applying multi-enzyme combination. Oat milk plant-based alternative is made up of suspension particles, which come from insoluble plant materials such as cellulose, hemicellulose and pectin that prone to sedimentation and result in instability of oat milk. Viscozyme L contain variety of carbohydrases was used to hydrolyzed suspension particles and reduce its particles size as well as liberated the nutrient incorporated in polysaccharide matrices. Pusat Pengajian Teknologi Industri 2021-07 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/51861/1/Pages%20from%20Enhancement%20Of%20Oat%20Milk%20Suspension%20Stability%20Via%20Enzyme%20Hydrolysis%20Manipulation.pdf Nasrudin, Nurshatila (2021) Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation. Project Report. Pusat Pengajian Teknologi Industri. (Submitted)
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Nasrudin, Nurshatila
Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation
description Objective of this study was to produce nutritious and stable oat milk by applying multi-enzyme combination. Oat milk plant-based alternative is made up of suspension particles, which come from insoluble plant materials such as cellulose, hemicellulose and pectin that prone to sedimentation and result in instability of oat milk. Viscozyme L contain variety of carbohydrases was used to hydrolyzed suspension particles and reduce its particles size as well as liberated the nutrient incorporated in polysaccharide matrices.
format Monograph
author Nasrudin, Nurshatila
author_facet Nasrudin, Nurshatila
author_sort Nasrudin, Nurshatila
title Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation
title_short Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation
title_full Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation
title_fullStr Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation
title_full_unstemmed Enhancement Of Oat Milk Suspension Stability Via Enzyme Hydrolysis Manipulation
title_sort enhancement of oat milk suspension stability via enzyme hydrolysis manipulation
publisher Pusat Pengajian Teknologi Industri
publishDate 2021
url http://eprints.usm.my/51861/1/Pages%20from%20Enhancement%20Of%20Oat%20Milk%20Suspension%20Stability%20Via%20Enzyme%20Hydrolysis%20Manipulation.pdf
http://eprints.usm.my/51861/
_version_ 1728052006688391168
score 13.211869

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