Yacon Inulin Leaching During Hot Water Blanching

Abstract

Yacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature -time conditions are correctly employed. The aim of this study was to determine the leaching of the sugars inulin, glucose and fructose, present in yacon roots, during hot water blanching under different time/temperature conditions. The samples were cleaned and peeled and cut into geometric forms of 1.75 ± 0.35 mm thick disks. A complete factorial experimental design was used, and the treatments of the samples were compared using the Tukey test. The results indicated that the time and temperature were significant in the dissolution of the sugars. The lowest inulin losses occurred at temperatures and times lower than 60 ºC and 3 minutes. For all temperatures, the lowest glucose and fructose losses were obtained at time lower than 3 and 5 minutes, respectively. Index terms:Glucose; fructose; prebiotic; response surface. RESUMOAs raízes de yacon contém inulina, o qual possui propriedade prebiótica e pode ser usado como substituto de sacarose ou gordura. Entretanto, a inulina é solúvel em água. As perdas desse nutriente durante o branqueamento são causadas, principalmente, por difusão ou lixiviação, o qual pode ser diminuído se as condições de tempo e temperatura são corretamente empregadas. Objetivou-se neste trabalho, foi estudar a lixiviação, durante o branqueamento em água quente em diferentes condições de tempo e temperatura, dos açúcares inulina, glicose e frutose presentes na raiz do yacon. As amostras foram previamente limpas, descascadas e cortadas na forma geométrica de disco de 1,75 ± 0,35 milímetros de espessura. Os resultados indicaram que o tempo e a temperatura foram significativos na dissolução dos açúcares. As menores perdas de inulina ocorreram à temperaturas e tempos menores que 60 ºC e 3 minutos, respectivamente, enquanto que as menores perdas de glicose e frutose, para todas as temperaturas, foram obtidas para tempos menores que 3 e 5 minutos, respectivamente.Termos para indexação: Glicose; frutose; prebiótico; superfície de resposta.

Phytochemical Content and Antioxidant Activity of Lowland Black Potato Peels (Plectranthus Rotundifolius) With Cow Manure Using Ultrasonic Bath Extraction Method

“…In addition, table 2 indicates that the yield produced from black potato peels extract is different and the difference in yield produced from the extraction process is a response of materials and solvents to the treatment that has been applied, such as temperature and length of extraction time. Low temperatures can cause the transfer of a mass to occur slowly so that it takes longer to make a component out of the material (Scher, Brandelli and Noreña, 2015). Therefore, the longer the extraction time, the greater the opportunity for the material to contact the solvent and the results will also increase until the solution saturation point (Handayani, Sriherfyna and Yunianta, 2015).…”