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首页> 外文期刊>Nutrition & Food Science >Carbohydrates in Jerusalem artichoke powder suspension.
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Carbohydrates in Jerusalem artichoke powder suspension.

机译：菊芋粉悬浮液中的碳水化合物。

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Purpose: The aim of this study was to evaluate the influence of temperature and action time on the extraction rate of carbohydrates of Jerusalem artichoke concentrate powder and inactivation of inulin during boiling and sterilization. Design/methodology/approach: Water suspension of Jerusalem artichoke concentrate (5 g/100 ml) at 25, 50 and 100 degrees C was tested after 5, 15, 30 and 60 minutes to determine the content of inulin, glucose, fructose and sucrose and evaluate the extraction rate. The stability of inulin was studied after boiling and sterilization at 120 degrees C during 1, 2 and 3 h. The extraction rate was evaluated by Fourier-Transform Infrared (FT-IR) spectroscopy as well. Findings: It was shown that extraction of soluble carbohydrates - fructose, glucose, sucrose and inulin, from water suspension of Jerusalem artichoke concentrate was practically completed in 5 minutes at 25 degrees C. The extraction rate was not significantly influenced by temperatures lower than 100 degrees C. Inulin was stable during boiling for 1 h but sterilization for 1 h caused significant losses. Infrared spectral analysis of soluble and insoluble fractions showed that inulin was practically fully extracted. Originality/value: The paper shows that inulin can be easily extracted from Jerusalem artichoke concentrate powder even at 25 degrees C and it maintains for 60 minutes at temperatures up to 100 degrees C, nevertheless boiling or sterilization at higher temperatures for longer time causes significant loses of inulin and consequently the functional quality of Jerusalem artichoke powder. These results must be taken into account when applying inulin concentrates as functional food components..
机译：目的：本研究的目的是评估温度和作用时间对菊芋浓缩粉末中碳水化合物的提取率以及煮沸和灭菌过程中菊粉失活的影响。设计/方法/方法：在5、15、30和60分钟后测试25、50和100摄氏度的菊芋浓缩液（5 g / 100 ml）的水悬浮液，以确定菊粉，葡萄糖，果糖和蔗糖的含量并评估提取率。在120℃，1、2和3小时内煮沸和灭菌后，研究了菊粉的稳定性。提取率也通过傅立叶变换红外（FT-IR）光谱进行评估。结果：结果表明，从菊芋浓缩液的水悬浮液中提取可溶性糖类（果糖，葡萄糖，蔗糖和菊粉）实际上是在25摄氏度下在5分钟内完成的。温度低于100摄氏度对提取速率的影响并不明显C.菊粉在煮沸1 h时稳定，但灭菌1 h造成明显损失。可溶性和不溶级分的红外光谱分析表明，菊粉实际上已被完全提取。独创性/价值：该论文表明，即使在25摄氏度下，菊糖也可以很容易地从菊芋浓缩粉中提取，并且在高达100摄氏度的温度下可以保持60分钟，但是在更高的温度下煮沸或灭菌较长时间会导致大量损失菊粉的成分，因此具有菊芋粉的功能品质。当将菊粉浓缩物用作功能性食品成分时，必须考虑这些结果。

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