Extraction and Powder Product of Fructo-oligosaccharide from Jerusalem Artichoke

作     者：Winus Puminat Chowladda Teangpook 

作者机构：Division of Food Chemistry and Physic Institution of Food Research and Product Development Kasetsart University P.O. box1043 Kasetsart Bangkok 10900 Thailand Division of Food Processing and Preservation Institution of Food Research and Product Development Kasetsart University P.O.box 1043 Kasetsart Bangkok 10900 Thailand 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2013年第3卷第3期

页      面：141-148页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 12[管理学] 120202[管理学-企业管理（含：财务管理、市场营销、人力资源管理）] 1202[管理学-工商管理] 08[工学] 083203[工学-农产品加工及贮藏工程] 

主　　题：Fruto-oligosaccharide fructan Jerusalem artichoke HPLC 

摘      要：Fructo-oligosaccharide （FOS） is a type of dietary fiber. It can not be digested by enzymes in the body. It also helps to improve a digestion in the intestine, an excretion system and prevent the cancer. Jerusalem artichoke is scanned and analyzed by High Performance Liquid Chromatography （HPLC） for quantity of FOS. They are selected for extraction and drying process. Studies on the extraction for a powder making, the conditions are optimum for maximum yield. Experiments manage using a factorial real 2 × 4 × 6 in 2 blocks of Randomized Complete Block Design （RCBD） models. The first factor studies on two types of solvent. The second factor is the four levels of temperature in the extraction with water at 25 ℃, 35 ℃, 50℃ and 60℃ for 30 min. The third factor is the ratio of sample per solvent as 5, 6, 10, 15, 20 and 30 times. The data and comparison of average is analyzed by Duncan＇s New Mutiple Range Test at the significant level 0.05. The concentrated extracts are processed to powder by freeze drying, a hot air and vacuum drying. Optimal conditions control the temperature and time by heating in both vacuum and conventional oven. The results of temperature on the extraction are significantly different at a = 0.05. In drying process with high temperature, the color of product is more yellow （b） and less white （L）. The difference of color value is statistically significant at level a = 0.05. The sensory evaluation of food products are added the extracted powder and attribute by panelist. High level acceptance of product is aspectual about texture and flavor. FOS is the trend of functional foods for health. It is focus on low energy and on obesity including increasing the absorption of calcium.