Evaluation of Treatments to Reduce Hardness of Agave americana Core
Agave americana contains inulin as storage carbohydrate. Therefore, agave is interesting to be used for the extraction of inulin by pressing. The yield of the process is low due to the high hardness of the core. The objective of this work was to evaluate pretreatments to reduce the hardness in the p...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/162437 |
| _version_ | 1797426887071367168 |
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| author | José A. Ramírez Rocio C. Gómez-Ayala Cuauhtémoc Jacques-Hernández Manuel Vázquez |
| author_facet | José A. Ramírez Rocio C. Gómez-Ayala Cuauhtémoc Jacques-Hernández Manuel Vázquez |
| author_sort | José A. Ramírez |
| collection | DOAJ |
| description | Agave americana contains inulin as storage carbohydrate. Therefore, agave is interesting to be used for the extraction of inulin by pressing. The yield of the process is low due to the high hardness of the core. The objective of this work was to evaluate pretreatments to reduce the hardness in the process of obtaining inulin by pressing. Treatments with water, sulphuric acid 1 % (by mass) or sodium hydroxide 1 % (by mass) were tested and optimized. The pretreatment of the core of A. americana with sulphuric acid 1 % allowed the reduction of hardness from 30 000 g to 2000 g of breaking force. The mathematical model obtained predicts an optimum processing at 84 °C during 75 min. The treatment with sulphuric acid 1 % also allows white core of A. americana to be obtained, while the other treatments provide yellow core. These results open a good alternative to obtain value added products from this resource. |
| first_indexed | 2024-03-09T08:37:14Z |
| format | Article |
| id | doaj.art-cf3b57e79d9f4cf6b8ac205436d0f643 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:37:14Z |
| publishDate | 2006-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-cf3b57e79d9f4cf6b8ac205436d0f6432023-12-02T18:08:47ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062006-01-01444545551Evaluation of Treatments to Reduce Hardness of Agave americana CoreJosé A. Ramírez0Rocio C. Gómez-Ayala1Cuauhtémoc Jacques-Hernández2Manuel Vázquez3Department of Food Science and Technology, U. A. M. Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, 88700 Reynosa, Tamaulipas, MéxicoDepartment of Food Science and Technology, U. A. M. Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, 88700 Reynosa, Tamaulipas, MéxicoCentro de Biotecnología Genómica, Instituto Politécnico Nacional, 88700 Reynosa, Tamaulipas, MéxicoÁrea de Tecnología de los Alimentos, Departamento Química Analítica, Facultad de Veterinaria, Universidad de Santiago de Compostela – Campus de Lugo, E-27002 Lugo, SpainAgave americana contains inulin as storage carbohydrate. Therefore, agave is interesting to be used for the extraction of inulin by pressing. The yield of the process is low due to the high hardness of the core. The objective of this work was to evaluate pretreatments to reduce the hardness in the process of obtaining inulin by pressing. Treatments with water, sulphuric acid 1 % (by mass) or sodium hydroxide 1 % (by mass) were tested and optimized. The pretreatment of the core of A. americana with sulphuric acid 1 % allowed the reduction of hardness from 30 000 g to 2000 g of breaking force. The mathematical model obtained predicts an optimum processing at 84 °C during 75 min. The treatment with sulphuric acid 1 % also allows white core of A. americana to be obtained, while the other treatments provide yellow core. These results open a good alternative to obtain value added products from this resource.http://hrcak.srce.hr/file/162437Agave americanainulinhardnesscolour |
| spellingShingle | José A. Ramírez Rocio C. Gómez-Ayala Cuauhtémoc Jacques-Hernández Manuel Vázquez Evaluation of Treatments to Reduce Hardness of Agave americana Core Food Technology and Biotechnology Agave americana inulin hardness colour |
| title | Evaluation of Treatments to Reduce Hardness of Agave americana Core |
| title_full | Evaluation of Treatments to Reduce Hardness of Agave americana Core |
| title_fullStr | Evaluation of Treatments to Reduce Hardness of Agave americana Core |
| title_full_unstemmed | Evaluation of Treatments to Reduce Hardness of Agave americana Core |
| title_short | Evaluation of Treatments to Reduce Hardness of Agave americana Core |
| title_sort | evaluation of treatments to reduce hardness of agave americana core |
| topic | Agave americana inulin hardness colour |
| url | http://hrcak.srce.hr/file/162437 |
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