Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis

• Main Authors: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/79503/1/Effect%20of%20enzyme%20concentrations%20on%20total%20reducing%20sugar%20from%20leftover%20croissants%20and%20doughnuts%20via%20enzymatic%20hydrolysis%20.pdf; http://psasir.upm.edu.my/id/eprint/79503/; https://www.myfoodresearch.com/vol-39474issue-4.html
• Institution: Universiti Putra Malaysia

Croissants and doughnuts are among the largest of pastry wastes, which if not properly disposed of might affect the environment due to its biological degradation. Due to high amounts of carbohydrates and sugars in its formulation, croissants and doughnuts are suitable sources for recovery of total r...