Evaluation of treatments to reduce hardness of agave americana core
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University of Zagreb
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Abstract
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
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Ramírez, José A. ; Góme Ayala, Rocio C. ; Jacques-Hernández, Cuauhtémoc ; Vázquez, Manuel. (2006). Reduction of Hardness of Agave americana Core. "Food Technology Biotechnology", vol. 44, n. 4, p. 545–551
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https://www.ftb.com.hr/75-volume-44-issue-no-4/381-evaluation-of-treatments-to-reduce-hardness-of-agave-americana-coreSponsors
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© 2006 by the authors. Licensee Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)