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

Fitria Riany Eris; Dina Riziani; Vega Yoesepa Pamela; Muhammad Rizal Febriansah; Septariawulan Kusumasari; Arni Komala Sari

doi:10.2991/978-94-6463-090-9_5

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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_5 How 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_5 How to use a DOI?
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

ris enw bib

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  -

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