Effect of temperature and time treatment of Ultrasound-assisted extraction on the properties of bengkoang water-soluble polysaccharides

Zero Hunger as the SDG program aims to prevent global need with innovation to exploit and promote local food uses of all available underutilized food crops. A water-soluble polysaccharide is included in bengkoang ( Pachyrhizus erosus ) soluble fibres. Previous studies reported that ultrasound-assist...

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Bibliographic Details
Published in:E3S web of conferences 2021, Vol.332, p.8004
Main Authors: Hilman, Adrian, Suhaidi, Ismed, Azhari, Keawyok, Kridsada
Format: Article
Language:English
Subjects:
Cracks
Fibers
Food
Food availability
Granular materials
Hunger
Moisture effects
Oligosaccharides
Polysaccharides
Saccharides
Sonication
Starch
Temperature effects
Ultrasonic imaging
Ultrasound
Water absorption
Water chemistry
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Summary:Zero Hunger as the SDG program aims to prevent global need with innovation to exploit and promote local food uses of all available underutilized food crops. A water-soluble polysaccharide is included in bengkoang ( Pachyrhizus erosus ) soluble fibres. Previous studies reported that ultrasound-assisted extraction impacts starch depending on several factors such as temperatures and times. The research aims to obtain bengkoang oligosaccharide compounds by ultrasound-assisted extraction with different treatment of temperatures and times. The results of the moisture degree were decreasing the moisture degree might be attributed to the increasing temperature and time treatment of ultrasound-assisted extraction. It increases the water absorption capacity of the modified starch by sonication and is also related to the size of the starch granules. The results of the FTIR graph test show that some of the granules have cracks and small depressions on the surface that are visible in the middle and corners after being treated with sonication. The results of the morphological observation show that after treatment of sonication in water appear minor cracks and scratches. Some water-soluble polysaccharide granules are transformed into gelatinization form that makes granule shape irregular and has small visible cracks in the central part.
ISSN:2267-1242
2555-0403
2267-1242
DOI:10.1051/e3sconf/202133208004