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Microwave-Assisted Extraction of Inulin from Chicory Roots Using Response Surface Methodology

Shweta, Tewari and Ramalakshmi, K. and Laxmi, Methre and Jagan Mohan Rao, L. (2015) Microwave-Assisted Extraction of Inulin from Chicory Roots Using Response Surface Methodology. Journal of Nutrition and Food Science, 5 (1). pp. 1-7.

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Microwave assisted extraction (MAE) was applied for inulin extraction from chicory and response surface methodology (RSM) was used to optimize the effects of processing parameters of extraction on the yield of inulin. A model equation was proposed to determine effects of solid: liquid ratio, microwave power (W), extraction temperature (°C) and extraction time (min). Conditions were optimised and tri-dimensional response surface plots were determined from the mathematical model. Maximum inulin extraction yield (63%) was obtained under the conditions of solid: liquid ratio (1:40), microwave power (400W), extraction time (30 min) and extraction temperature of 90°C. The yield of inulin content was higher in MAE compared to conventional extraction which resulted 51.20% of inulin. Microwave extraction thus can be used to extract inulin from chicory roots for its use in functional foods.

Item Type: Article
Uncontrolled Keywords: Microwave-Assisted Extraction (MAE); Inulin extraction; Chicory; Response surface methodology
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Feb 2016 07:50
Last Modified: 17 Feb 2016 07:50
URI: http://ir.cftri.com/id/eprint/12104

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