Study of Inulin Content and Extractions Methods in Several Types of Tubers: Review Paper

Autor: Mangguali Mentari, M Meta, Syarifuddin Adiansyah
Jazyk: English<br />French
Rok vydání: 2024
Předmět:
Zdroj: BIO Web of Conferences, Vol 96, p 01031 (2024)
Druh dokumentu: article
ISSN: 2117-4458
DOI: 10.1051/bioconf/20249601031
Popis: Inulin is a source of fiber that can be used as a functional food. Foods that contain inulin can help overcome health problems such as obesity, colon cancer risk, lower blood sugar levels and reduce insulin resistance. The purpose of this paper is to summarize some research results on inulin content in tubers and their extraction methods. The inulin content in dahlia, gembili, uwi, potato, sweet potato, jicama, onion and garlic tubers are 74%; 15%; 12%; 7%; 13%; 41% and 33%, respectively. Extraction methods used include ethanol:water precipitation, microwave-assisted extraction, hot water extraction and ultrasound. In the future, inulin is expected to contribute to the treatment of digestive-related diseases.
Databáze: Directory of Open Access Journals