Optimization of condition for liquefaction process
The optimum combination of temperature, dose of
enzyme (α- amylase) and amount of potato flour slurry
was determined as 104 to 105°C, 0.15% v/w of α-amylase enzyme solution (300 U/ml) and 30 g dry-weight
potato mash/100 ml distilled water, respectively with a
68.86% loss in dry weight during the liquefaction process
(Table 2).