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Ferulic acid extraction from sugar cane bagasse as a bitter inhibitor for artificial sweeteners

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The purposes of this thesis are to reuse sugarcane bagasse for ferulic acid source, observe the optimum result of ferulic acid extraction presented by total phenol content, and evaluate the effect of ferulic acid to inhibit the bitter aftertaste of artificial sweeteners. The extraction process was done with alkaline hydrolysis method with variations of temperature and time. Ferulic acid resulted from the extraction was in sodium ferulate form. The analyses include total phenol content and two different sensory tests, namely triangle test and preference test. Data shows that the optimum total phenol content, 2230.214 ┬▒ 186.858 mg GAE/ 100 g sugarcane bagasse is obtained at 50oC and 2 hours extraction time. From the sensory analysis, sodium ferulate significantly gave a different taste to saccharin and acesulfame-K solution. Moreover, it showed an ability to inhibit the bitter aftertaste of the artificial sweeteners. Through this thesis, it is expected that the utilization and ferulic acid extraction of sugarcane bagasse could be improved and optimized for scientifically purpose.

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Availability

B01271

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Detail Information

Series Title

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Call Number

1271

Publisher

: Swiss German University., 2012

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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