Preliminary study on optimizing the thickness and weight of cellulose from Theobroma cacao L. for nata production

Hassan M.R., . and Albert Ling, . (2006) Preliminary study on optimizing the thickness and weight of cellulose from Theobroma cacao L. for nata production. [Proceedings Paper]

Cellulose which is commonly produced through fermentation of coconut juice and coconut milk at low pH is a major ingredient to make nata which is one of the popular dessert in Asia. Instead of coconut cocoa pulp as well as sugar could also be used as fermentation medium to produce cellulose. A response surface experimental design was used to determine the optimum cocoa pulp sugar and starter culture for cellulose production from Theobroma cacao L. A significant relationship was found between cocoa pulp and the response variables of weight and thickness. Cocoa pulp was found to have a positive influence on both of the above response variables. In this study it is likely that starter culture and sugar did not significantly affect on that response variables because the range used in this study ; 50 to 500 and 30 to 300 respectively were on the relatively flat part of the curve. ANOVA test result indicated that the regression model for both response variables were significant P less than 0.05 with a high coefficient of determination R2 0.858. However the curvature effect on both response variables were not significant. Therefore experimental results were fitted to a linear model for both response variables and the following expression was obtained; Yw 177.47 0.018X1-275- 0.116 X2-165 0.259 X3-330 and Yt 5.926 - 0.0013 X1-275 - 0.0035X2-165 0.0094 X3-330 where YwWeight g Yt Thickness mm X1 starter culture X2 sugar and X3 Cocoa pulp. The contour plot corresponding to the linear model indicates that for low sugar and starter culture followed by increasing cocoa juice has increased the weight and thickness of the cellulose. As a conclusion the study successfully identified the effect of the substrates on the weight and thickness of the cellulose. For next study the range for the sugar and starter culture will be revised and the Central Composite Designs will be used to estimate the quadratic equation to characterize any curvature in the response surface for weight and thickness.

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Abstract

Cellulose which is commonly produced through fermentation of coconut juice and coconut milk at low pH is a major ingredient to make nata which is one of the popular dessert in Asia. Instead of coconut cocoa pulp as well as sugar could also be used as fermentation medium to produce cellulose. A response surface experimental design was used to determine the optimum cocoa pulp sugar and starter culture for cellulose production from Theobroma cacao L. A significant relationship was found between cocoa pulp and the response variables of weight and thickness. Cocoa pulp was found to have a positive influence on both of the above response variables. In this study it is likely that starter culture and sugar did not significantly affect on that response variables because the range used in this study ; 50 to 500 and 30 to 300 respectively were on the relatively flat part of the curve. ANOVA test result indicated that the regression model for both response variables were significant P less than 0.05 with a high coefficient of determination R2 0.858. However the curvature effect on both response variables were not significant. Therefore experimental results were fitted to a linear model for both response variables and the following expression was obtained; Yw 177.47 0.018X1-275- 0.116 X2-165 0.259 X3-330 and Yt 5.926 - 0.0013 X1-275 - 0.0035X2-165 0.0094 X3-330 where YwWeight g Yt Thickness mm X1 starter culture X2 sugar and X3 Cocoa pulp. The contour plot corresponding to the linear model indicates that for low sugar and starter culture followed by increasing cocoa juice has increased the weight and thickness of the cellulose. As a conclusion the study successfully identified the effect of the substrates on the weight and thickness of the cellulose. For next study the range for the sugar and starter culture will be revised and the Central Composite Designs will be used to estimate the quadratic equation to characterize any curvature in the response surface for weight and thickness.

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Item Type:	Proceedings Paper
Additional Information:	4 tables
AGROVOC Term:	THEOBROMA CACAO
AGROVOC Term:	CELLULOSE
AGROVOC Term:	THICKNESS
AGROVOC Term:	WEIGHT
AGROVOC Term:	COCONUT OIL
AGROVOC Term:	DESSERTS
AGROVOC Term:	PROCESSED FOODS
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/15665

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