Proceedings of the 2nd International Conference for Smart Agriculture, Food, and Environment (ICSAFE 2021)

A Review of the Potential of Beneng Taro as Material for Inulin Making and Its Application to Yogurt

Authors
Fitria Riany Eris1, 2, *, Dina Riziani1, Vega Yoesepa Pamela1, 2, Muhammad Rizal Febriansah1, Septariawulan Kusumasari1, 2, Arni Komala Sari1
1Department of Food Technology, University of Sultan Ageng Tirtayasa, Serang, Indonesia
2Center of Excellence Local Food Innovation, University of Sultan Ageng Tirtayasa, Serang, Indonesia
*Corresponding author. Email: fitria.eris@untirta.ac.id
Corresponding Author
Fitria Riany Eris
Available Online 24 December 2022.
DOI
10.2991/978-94-6463-090-9_5How to use a DOI?
Keywords
inulin; beneng taro; yogurt; low caloric sweetener; bulking agent
Abstract

Inulin is a polymer of fructose units that are soluble in water and cannot be digested by enzymes but can be fermented by microflora in the colon. Inulin is commonly used as a food additive for synbiotic benefits. Inulin is generally produced from tubers or plant roots. Beneng taro is an indigenous tuber in Banten Province that contains 84.88% carbohydrates and 75.62% starch, so this taro has potential as an inulin source. Inulin can act as a bulking agent to improve the body, mouthfeel, texture, and taste of yogurt. Inulin has a functional quality that would make that yogurt can provide extra health benefits.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2nd International Conference for Smart Agriculture, Food, and Environment (ICSAFE 2021)
Series
Advances in Biological Sciences Research
Publication Date
24 December 2022
ISBN
978-94-6463-090-9
ISSN
2468-5747
DOI
10.2991/978-94-6463-090-9_5How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

TY  - CONF
AU  - Fitria Riany Eris
AU  - Dina Riziani
AU  - Vega Yoesepa Pamela
AU  - Muhammad Rizal Febriansah
AU  - Septariawulan Kusumasari
AU  - Arni Komala Sari
PY  - 2022
DA  - 2022/12/24
TI  - A Review of the Potential of Beneng Taro as Material for Inulin Making and Its Application to Yogurt
BT  - Proceedings of the 2nd International Conference for Smart Agriculture, Food, and Environment (ICSAFE 2021)
PB  - Atlantis Press
SP  - 37
EP  - 44
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-090-9_5
DO  - 10.2991/978-94-6463-090-9_5
ID  - Eris2022
ER  -