Cinnamon Hydrolysis Enzymatic and Acid Treatments for Viscosity Reduction
2017-11
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Cinnamon Hydrolysis Enzymatic and Acid Treatments for Viscosity Reduction
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2017-11
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Cinnamon is a desirable spice in a variety of food products for flavor enhancement; however, it is a problematic ingredient in food processing because viscosity is increased due to large polysaccharides that give cinnamon its unique functionality. To help mitigate viscosity issues that arise during manufacturing food products, such as cereal, different treatment methods to hydrolyze the polysaccharides in cinnamon were conducted. Different treatment methods utilizing a variety of enzymes and acid resulted in viscosity reduction by rapid-visco analyzer (RVA) analysis followed by high pressure liquid chromatography size exclusion chromatography (HPLC-SEC), soluble and insoluble dietary fiber analysis and light microscopy verification methods. A cellulase, xylanase, pectinase in combination and a β-Glucanase were used in the study. Hydrochloric acid treatment resulted in 88% viscosity reduction, β-Glucanase resulted in a 50% viscosity reduction, cellulase, xylanase, and pectinase combined resulted in an 11% viscosity reduction.
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University of Minnesota M.S. thesis.November 2017. Major: Food Science. Advisor: Christine Nowakowski. 1 computer file (PDF); ix, 90 pages.
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Pederson, Pamela. (2017). Cinnamon Hydrolysis Enzymatic and Acid Treatments for Viscosity Reduction. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/193409.
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