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Study of Inulin Content and Extractions Methods in Several Types of Tubers: Review Paper
- Source :
- BIO Web of Conferences, Vol 96, p 01031 (2024)
- Publication Year :
- 2024
- Publisher :
- EDP Sciences, 2024.
-
Abstract
- 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.
- Subjects :
- Microbiology
QR1-502
Physiology
QP1-981
Zoology
QL1-991
Subjects
Details
- Language :
- English, French
- ISSN :
- 21174458
- Volume :
- 96
- Database :
- Directory of Open Access Journals
- Journal :
- BIO Web of Conferences
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.7c6726a270c646d89d93da38224ff3d6
- Document Type :
- article
- Full Text :
- https://doi.org/10.1051/bioconf/20249601031