Optimization of inulin extraction from Jerusalem artichoke (Helianthus tuberosus) | |
| Author | Kanitta Wangdee |
| Call Number | AIT Thesis no.FB-10-20 |
| Subject(s) | Jerusalem artichoke Artichokes Helianthus |
| Note | A thesis submitted in partial fulfillment of the requirements for the Degree of Master of Sciences in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-20 |
| Abstract | Jerusalem artichoke is a native plant in Northeastern regions of Thailand. It contains inulin that is a non-digestible carbohydrate which has been increasingly used more in various foods due to its unique combination of nutrition properties and important technological benefits. Among three levels (45°C, 55°C, and 65 °C) of drying temperatures tested to dry Jerusalem artichoke tubers before use in extraction, 45 °C provided the highest yields of inulin. Three different extraction methods namely, water bath shake extraction, ultrasonic-assisted extraction, and microwave-assisted extraction was compared. For microwave-assisted extraction, there are three conditions were studied for extraction including extraction temperature in three levels (45°C, 55°C, and 65 °C) and the optimum level was 65°C that gave a yield of 40.47 %. The extraction time was studied at three levels (40, 80, and 120 minutes) and the highest amount of inulin was 42.94% at 80 minutes. The last condition was that were solid to solvent ratio consist of 1:7, 1:10, and 1:13 and the optimum level was 1:7 that gave a yield of 42.60% The optimum conditions were determinate using response surface methodology and Box-Benken experimental design. The optimum conditions for extraction of Jerusalem artichoke tubers powder that can provide the highest yields of inulin were 65 °C of extraction temperature, 98 minutes for extraction time and 1:13 solid to solvent ratio. The best yields of inulin that predicted for those optimum conditions were 41.21% The use of inulin as a salad dressing in order to fat replacement which reduced quantity of oil was them studied. A comparison of three properties of salad dressing namely viscosity, pH, and color was made against a contrast. Adding of inulin 2% to replace vegetable oil was found to be nearly the same as the control formula. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-20 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Anal, Anil Kumar; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2010 |