Pegah darjani - Ph.D. Student of Food Science and Technology- Food Technology,Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Marzieh Hosseini Nezhad - Food Biotechnology Dept. Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Rassoul Kadkhodaee - Food Nanotechnology Dept, Research Institute of Food Science and Technology (RIFST),Mashhad, Iran
Elnaz Milani - Food Nanotechnology Dept, Research Institute of Food Science and Technology (RIFST),Mashhad, Iran

Inulin type fructans (inulin and oligofructouse) are among the most studied prebiotics that act in a similar way as dietary fibers and contribute to improve gastrointestinal system conditions. They also can be used as ingredients in the formulation of novel foods for fat or sugar replacement and affects on texture and flavor of products. Among the major sources of inulin, chicory plants are highly regarded due to high amounts of inulin and similar methods of extraction and purification to sugar beet. The method of extraction is important in resulting good extraction yields with high amounts of inulin. In the present study, response surface methodology was used to determine the optimum extraction conditions of fructans from Iranian chicory landraces root. To optimize the conventional method of extraction, independent variables were applied including water to solid ratio (5:1-12:1w/v), temperature (50–80°C) and time of process (20–60min). Results of the experimental data were in agreement with the predicted counterparts, showing that the yield of extraction was increasing by raising the temperature of extraction and water-to-solid ratio. The optimum conditions of extraction were defined as the ratio of water to solid of 12:1w/v in 39/15 min, at 73/72 °C.

fructans, inulin, oligofructouse, extraction, response surface methodology