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

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Relation http://ir.cftri.com/12104/
http://dx.doi.org/10.4172/2155-9600.1000342
 
Title Microwave-Assisted Extraction of Inulin from Chicory Roots Using
Response Surface Methodology
 
Creator Shweta, Tewari
Ramalakshmi, K.
Laxmi, Methre
Jagan Mohan Rao, L.
 
Subject 04 Coffee
01 Carbohydrates
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12104/1/microwaveassisted-extraction-of-inulin-from-chicory-roots-using-response-surface-methodology-2155-9600-5-342.pdf
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.