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Glucomannan Isolation from Porang Flour by Thor Mulia is a document available to read on EtoBox.
This study compares the isolation of glucomannan from porang flour using natural deep eutectic solvents (NADESs) and ethanol. The results indicate that NADESs, particularly those with a molar ratio of 1:4, yield glucomannan with comparable content and viscosity to those obtained using ethanol, while also being more environmentally friendly. The findings suggest that NADESs could be a viable alternative to ethanol for glucomannan extraction in food and pharmaceutical applications.
- Author
- Thor Mulia
- Language
- EN