Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
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.
Shweta T, Kulathooran R, Laxmi M and Lingamallu JMR
For more visit: Journal of Nutrition & Food Sciences
Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi