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

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