Chemical properties of Bengkuang (Pachyrhizus erosus L.) water-soluble polysaccharide by ultrasound-assisted extraction

Abstract

Abstract A water-soluble polysaccharide is a part of the soluble food fibers in bengkuang (Pachyrhizus erosus). In previous research, it has been carried out by the methods of fermentation extraction, adding water and precipitation with ethanol on inulin extraction. A recent study was examined the effect of ultrasound-assisted extraction as a new extraction method. This research was conducted to obtain water-soluble polysaccharide of bengkuang for chemical properties by ultrasound-assisted extraction (37 kHz; 60°C; 30 min). Also, compared by Inulin and fructooligosaccharide commercial. This study uses an ultimately randomized design with non-factorial. Such as a water-soluble polysaccharide of bengkuang, Inulin, and fructooligosaccharide. The results showed that the water-soluble polysaccharide of bengkuang had a yield of 1.67%. It had a significantly different (P<0.05) on water content (11.71%); carbohydrate (98.35%); fat content (0.50%); protein content (3.62%); ash content (0.87%); pH (4.96); and white degree (85.18) compared by inulin and fructooligosaccharide commercial. Although ultrasound-assisted extraction still needs to be improved, this technique dissolves ghost particles and clumps of insoluble starch in the filtrate. Thus, it can decrease the protein, fat, and ash content and directly increase the total carbohydrate. It could be concluded that the water-soluble polysaccharide of bengkuang had potential as a prebiotic compound.