Determinación de las condiciones óptimas para la extracción de inulina a partir de Helianthus Tuberosus (TOPINAMBUR)

ULISES GONZALEZ; SAMUEL HUERTA; JORGE CALENDINO; CARLOS MENÉNDEZ; ANTONIO PÉREZ PADILLA

ALDEQ

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Lugar: San Luis; Año: 2013 vol. 28 p. 183 - 190

0328-087X

Biotechnology has introduced in the world market based prebiotics natural components. When foods are added to generate what is now known generically as "functional foods", which are defined as "a natural food or one that has been added or removed components, via technology or biotechnology. Inulin plays an important role within functional foods. This polysaccharide is present widely in the plant kingdom, such as vegetables, fruits and cereals, including leeks, onions and garlic. Industrially, the inulin derived from chicory roots (Cichoriumintybus), also present in tubers of Helianthus tuberosus, known by several common names, mostly "Jerusalem artichoke". This experimental work was conducted to determine the optimum point of the extraction. The authors analyzed three key variables such as temperature, extraction time and liquid / solid ratio.