| Issue |
BIO Web Conf.
Volume 69, 2023
The 2nd International Conference on Agriculture, Food, and Environment (2nd ICAFE 2023)
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|
|---|---|---|
| Article Number | 03005 | |
| Number of page(s) | 12 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/20236903005 | |
| Published online | 16 October 2023 | |
Make a 5 Keyword, The Application of Natural Deep Eutectic Solvents (Betaine-Glycerol) for Isolating Glucomannan from Porang Flour (Amorphophallus muelleri Blume)
1 Department of Chemical Engi Muliaa neering, Universitas Indonesia, Depok 16424, Indonesia
2 Research Center for Appropriate Technology, National Research and Innovation Agency, Subang 41213, Indonesia
1 Corresponding author: syabiljafa2008@gmail.com
Porang tuber (Amorphophallus muelleri Blume) contains a high amount of glucomannan, an indigestible dietary fiber. Glucomannan is generally isolated using ethanol. To overcome competition with food and feed in the production of bioethanol, it is proposed to use Natural Deep Eutectic Solvents (NADES) for isolating glucomannan. This study evaluated the application of NADES and ethanol to isolate glucomannan from porang flour. The NADES was prepared by mixing betaine and glycerol in different mole ratios. (1:1, 1:2, and 1:3). The result showed that the obtained glucomannan flour ranged from 74.36% to 77.40%. Results indicated that the glucomannan content of glucomannan flour isolated by NADES was lower than that of ethanol. However, glucomannan flour isolated by NADES showed brighter color than that produced by ethanol. The rheological result indicated that the gel of glucomannan flour (1% w/v in water) exhibited pseudoplastic behavior. NADES (betaine and glycerol with a mole ratio of 1:2) was found to be the most effective formula to isolate glucomannan from porang flour compared to the other mole ratios with glucomannan content, viscosity, and whiteness index of 86.78% (dry base), 17,680 cP, and 75.62, respectively.
Key words: Natural deep / Betaine-Glycerol / Isolation method / Glocumanan / Porang Flour
© The Authors, published by EDP Sciences, 2023
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