Effect of temperature and time treatment of Ultrasound-assisted extraction on the properties of bengkoang water-soluble polysaccharides

¹ Department Food Technology, Agricultural Faculty, Universitas Sumatera Utara, Medan, Indonesia
² Physics Department, Mathematics and Natural Sciences Faculty, Universitas Sumatera Utara, Medan, Indonesia
³ Laboratory of Integrated Research, Universitas Sumatera Utara, Medan, Indonesia
⁴ Study of Centre for Tubers and Roots Crop, Agricultural Faculty, Universitas Sumatera Utara, Medan, Indonesia
⁵ Sport and Health Science Faculty, University of Thailand National Sports, Yala Campus, Yala 95000, Thailand

^* Corresponding author: adrian.hilman@usu.ac.id

Abstract

Zero Hunger as the SDG program aims to prevent global need with innovation to exploit and promote local food uses of all available underutilized food crops. A water-soluble polysaccharide is included in bengkoang (Pachyrhizus erosus) soluble fibres. Previous studies reported that ultrasound-assisted extraction impacts starch depending on several factors such as temperatures and times. The research aims to obtain bengkoang oligosaccharide compounds by ultrasound-assisted extraction with different treatment of temperatures and times. The results of the moisture degree were decreasing the moisture degree might be attributed to the increasing temperature and time treatment of ultrasound-assisted extraction. It increases the water absorption capacity of the modified starch by sonication and is also related to the size of the starch granules. The results of the FTIR graph test show that some of the granules have cracks and small depressions on the surface that are visible in the middle and corners after being treated with sonication. The results of the morphological observation show that after treatment of sonication in water appear minor cracks and scratches. Some water-soluble polysaccharide granules are transformed into gelatinization form that makes granule shape irregular and has small visible cracks in the central part.