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EXTRACCIÓN, CRISTALIZACIÓN Y CARACTERIZACIÓN DE INULINA A PARTIR DE YACÓN (Smallanthus sonchifolius (Poepp. & Endl.) PARA SU UTILIZACIÓN EN LA INDUSTRIA ALIMENTARIA Y FARMACÉUTICA  [2008]

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CUARÁN, GINNA PAOLA(Universidad de Nariño Facultad de Ingeniería Agroindustrial Grupo de Investigación: Tecnologías Emergentes en Agroindustria - TEA)
ARANGO BEDOYA, OSCAR(Universidad de Nariño Facultad de Ingeniería Agroindustrial Grupo de Investigación: Tecnologías Emergentes en Agroindustria - TEA)
FAJARDO, JUAN CAMILO(Universidad de Nariño Facultad de Ingeniería Agroindustrial Grupo de Investigación: Tecnologías Emergentes en Agroindustria - TEA)

Abstract:
The tendency toward a healt and balanced feeding, wich include natural and beneficent elements is growing. Was stablished the use of yacon (Smallanthus sonchifolius (Poepp. & Endl.)), an uncultivated plant of the andina región in Nariño, wich for his high level of inulin, fructoligosaccharide use in the food and farmaceutic industry for the edulcorant manufacture for diabetics and as fiber in refined food. This estudy report the optimization of the solid-liquid extraction process, with hot water, of inulin provided by yacon root. The quantification of inulin in the extract is made through refractometry. Several combinations of time, temperature and solvent-raw material relationship were used in the experimental design using a 2³ central compaind design plus star points. Using the response surface methodology is determined that it will be able to gain an excellent output of 20.7% of inulin under extraction conditions of 23 min to 82.2 °C and solvent-raw material relationship of 4.5 l/500 g. The technical for crystal separation starting a solution rich on inulin obtained an output of 17.3% in relation to fresh weight of experimental material. The crystals were characterized under physical, chemical and organoleptic properties.





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