Citation
Noor Azwani Z., . and Nur Mahirah S., . and Mohamad R. S., . (2010) The effect of processing parameters on the yield of inulin in sweet potato Ipomoea batatas. [Proceedings Paper]
Abstract
Inulin is a group of oligosaccharide OS that belongs to a class of carbohydrates known as fructan. Inulinn is widely used as food ingredient in food industries due to its unique functionality. In western region inulin is isolated from Jerusalem artichoke chicory and dahlia plants. In Malaysia there are a number of potential sources of inulin. In this research sweet potato was used to obtain inulin. The inulin was extracted from sweet potato using hot water at 65C and 95C followed by fractionation step using ethanol-water at 35 65 and 95 w/w. A series experiments were conducted to determine the effect of temperature and solvent concentration on the yield of inulin. The highest yield of inulin obtained from sweet potato was 6.02 w/w at concentration of 8.85 mg/mL. The optimum temperature for extraction was at 95C followed by using 95 ethanol-water. The results showed that a higher yield of inulin was achieved at the highest extraction temperature permitted using a higher ethanol concentration.
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Abstract
Inulin is a group of oligosaccharide OS that belongs to a class of carbohydrates known as fructan. Inulinn is widely used as food ingredient in food industries due to its unique functionality. In western region inulin is isolated from Jerusalem artichoke chicory and dahlia plants. In Malaysia there are a number of potential sources of inulin. In this research sweet potato was used to obtain inulin. The inulin was extracted from sweet potato using hot water at 65C and 95C followed by fractionation step using ethanol-water at 35 65 and 95 w/w. A series experiments were conducted to determine the effect of temperature and solvent concentration on the yield of inulin. The highest yield of inulin obtained from sweet potato was 6.02 w/w at concentration of 8.85 mg/mL. The optimum temperature for extraction was at 95C followed by using 95 ethanol-water. The results showed that a higher yield of inulin was achieved at the highest extraction temperature permitted using a higher ethanol concentration.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP248.14 I61 2008 Call Number. |
| AGROVOC Term: | Inulin |
| AGROVOC Term: | Extraction in chemical analysis |
| AGROVOC Term: | Fractionation |
| AGROVOC Term: | Temperature |
| AGROVOC Term: | Solvents |
| AGROVOC Term: | Sweet potatoes |
| AGROVOC Term: | Ipomoea batatas |
| AGROVOC Term: | Carbohydrates |
| AGROVOC Term: | Oligosaccharides |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:15 |
| URI: | http://webagris.upm.edu.my/id/eprint/13172 |
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