Characterization of extracted carboxymethyl cellulose from oil palm empty fruit bunch stalk fibers for ice cream application
The current extraction of carboxymethyl cellulose (CMC) from wood has created competition with wood industries. Interest in alternative sources is critical to ensure the sustainable production of CMC. Therefore, the extraction of CMC from oil palm empty fruit bunch (OPEFB) stalk fibers was eva...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/75652/1/FK%202018%20127%20-%20IR.pdf |
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| Summary: | The current extraction of carboxymethyl cellulose (CMC) from wood has created
competition with wood industries. Interest in alternative sources is critical to
ensure the sustainable production of CMC. Therefore, the extraction of CMC
from oil palm empty fruit bunch (OPEFB) stalk fibers was evaluated. Based on
previous work, highest cellulose content was obtained from raw stalk fibers with
the least amount of lignin and residual oil as compared to the empty fruit bunch
(EFB) and spikelet. Based on the results, OPEFB stalks fibers is suitable to be
used as the substrate to produce CMC as proven by its cellulose composition
(76.45%), proven morphology images, changes of diffraction patterns and new
functional group occurred throughout the extraction process. Meanwhile,
extracted CMC in powder form shows a good physicochemical properties in
terms of its moisture content (11.18%), densities, flowability, good water
retention capacity (21.55%), approaching desired colour of CMC and good
physical appearance. Extracted CMC in its aqueous form also shows a
comparable viscosity behaviour as it depicts a good shear thinning
characteristics at 4% and the same flow behaviour curve as shown by the
commercial CMC at 1% and 4% concentration.
Prior to the production of the extracted CMC, the potential application of the
extracted CMC from OPEFB stalk fibers were analysed on hard ice cream
properties. Such data are useful in accessing the overall quality during the
production and handling of hard ice cream, as well as in developing a desirable
mouthfeel. The extracted CMC from OPEFB stalks fibers was able to increase the
viscosity of liquid ice cream mixture (129.4cp) and hard ice cream produced by
using the extracted CMC shows a good and comparable melting characteristics as it shows the same melting rate with hard ice cream produced using
commercial CMC, with melting resistance (60.28%), lower overrun (35.2%) and
lower hardness (28.88N) which will make the hard ice cream creamier, smoother
and richer taste and the hard ice cream produced using sCMC shows a
viscoelastic behaviour same as the hard ice cream produced using commercial
CMC. |
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