| Issue |
BIO Web Conf.
Volume 96, 2024
The 2nd Unhas International Conference on Agricultural Technology (UICAT 2023)
|
|
|---|---|---|
| Article Number | 01031 | |
| Number of page(s) | 9 | |
| Section | The Science of Food | |
| DOI | https://doi.org/10.1051/bioconf/20249601031 | |
| Published online | 27 March 2024 | |
Study of Inulin Content and Extractions Methods in Several Types of Tubers: Review Paper
1 Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia
2 Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, Makassar, Indonesia
* Corresponding author: mentarimangguali02@gmail.com
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.
© The Authors, published by EDP Sciences, 2024
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