Effect of H2O2 Catalyst on The Ozonation Process of Sugar Palm Fruit Flour (Arenga pinnata Merr.)

Abstract

Abstract Sugar palm fruit is a functional food ingredient but its utilization is hindered by its high-water content, that affects its shape and color. To address this issue, an innovation solution emerged to process it into flour to extend shelf life. The sugar palm fruit flour exhibiting a brownish color and whiteness degree (L*) below 80 indicate a deviation from flour standards. Hence, bleaching is needed to enhance flour whiteness. This bleaching procedure involves ozonation with varying H2O2 concentrations (2%, 3%, and 4%) over durations of 30, 60, and 90 minutes and the ratio of water:flour used was in the range of 24:1, 27:1, and 30:1 (wt/wt). Following ozonation, the slurry is separated from water using a centrifuge, then dried in a 60°C incubator until dry, followed by grinding and sieving through an 80-mesh sieve to obtain fine flour. Results were assessed for whiteness degree (L*) and analysed using Response Surface Methodology (RSM). The optimal treatment achieved 80.086 whiteness degree (L*), 24.277:1 (wt/wt) ratio of water:flour, and 85.227 minutes ozonation, and 3.841% H2O2 concentration. Proximate analysis showed 65.07% carbohydrate, 2.20% protein, 0.59% fat, 17.40% crude fiber, 13.89% water, and 0.84% ash. The 2nd order polynomial equation is obtained Y = 79,21 − 1,91x1 + 1,38x3.