National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present investigation, sincere efforts have been made to standardize the process for partial hydrolysis of ispaghula husk or psyllium husk by using hydrochloric acid. At the reaction temperature of 37.5°C, ispaghula husk was treated with 0.50 %, 0.55 % and 0.60 % of (34 % to 37 %) hydrochloric acid (HCl) in ethanol as a solvent in three different ispaghula husk : solvent ratios (1:3, 1:5 and 1:7 g/mL). Based on the results of partial hydrolysis on functional properties of ispaghula husk, acid concentration of 0.60 % HCl in the ispaghula husk : solvent ratio of 1:7 was selected to be incorporated in different value added food products.
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