Comparative Effects of Three Different Drying Methods on Drying Kinetics and Quality of Jerusalem Artichoke (Helianthus tuberosus L.)

2016 ◽  
Vol 41 (3) ◽  
pp. e12971 ◽  
Author(s):  
Tamás Antal ◽  
Mohamed Tarek ◽  
Judit Tarek-Tilistyák ◽  
Benedek Kerekes
Keyword(s):  
Jerusalem Artichoke ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Helianthus Tuberosus

The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

LWT ◽  
2013 ◽  
Vol 54 (1) ◽  
pp. 165-170 ◽  
Author(s):  
Vibe Bach ◽  
Sidsel Jensen ◽  
Ulla Kidmose ◽  
Jørn Nygaard Sørensen ◽  
Merete Edelenbos
Keyword(s):  
Sensory Quality ◽  
Jerusalem Artichoke ◽  
Helianthus Tuberosus ◽  
Carbohydrate Composition

scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) extract as an alternative to fat on the quality of low fat Yoghurt

2018 ◽  
Vol 11 (1) ◽  
pp. 26-34
Author(s):  
T Khudair
Keyword(s):  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Milk Powder ◽  
Control Sample ◽  
Jerusalem Artichoke ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Helianthus Tuberosus ◽  
Low Fat

The effect of adding different concentrations of Jerusalem artichoke (Helianthus tuberosus) extract on the quality of low-fat yoghurt was studied. 10, 15, 20 ml of the Jerusalem artichoke (Helianthus tuberosus) extract was added to the pasteurized liquid milk contain 0.1% milk fat to purpose of giving different levels of inulin/ µg (each milliliter from Jerusalem artichoke (Helianthus tuberosus) extract contains 21 µg of inulin). The yoghurt samples were compared with the control sample produced from whole fat milk. The content of total solids in milk was adjusted to 14% by adding skim milk powder. After storage periods 1, 7, and 15 days, the chemical-physical composition of the yoghurt samples, such as pH, titratable acidity, syneresis (whey separation), the amount of acetaldehyde, and volatile fatty acids. The sensory characteristics of the samples were also evaluated during the same storage periods. It was found that the addition of Jerusalem artichoke extract containing more than 210 µg caused in increased separation of whey and consistency. The values of acetaldehyde, PH and titratable acidity were not affected by adding the Jerusalem artichoke extract. volatile fatty acid levels were affected negative. In the case of sensory evaluation of yogurt. The addition of Jerusalem artichoke extract resulted in the retention of the sensory quality grades, where the treatment control was highest, and the lowest grade was obtained in the yoghurt samples containing 420 μg of inulin. Overall, the quality characteristics of the yoghurt containing 210 μg inulin was similar to the quality characteristics of the control like yoghurt made from whole milk.

scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 17-26
Author(s):  
J. Singthong ◽  
C. Thongkaew
Keyword(s):  
Dietary Fiber ◽  
Jerusalem Artichoke ◽  
Total Phenolic ◽  
Helianthus Tuberosus ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Powder Concentration ◽  
Fiber Protein ◽  
Alginate Concentration

The Jerusalem artichoke (Helianthus tuberosus) tuber is a vegetable with a low caloric value and a high content of inulin, vitamins and minerals. The purpose of this study was to determine the physicochemical properties of Jerusalem artichoke powder (JA powder). The results indicated that moisture, ash, crude fiber, protein, lipid and carbohydrate contents were 6.71, 3.54, 2.83, 7.58, 0.28 and 79.04%, respectively. The Jerusalem artichoke stored carbohydrates in the form of inulin instead of starch. Total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of JA powder were 53.11, 40.07 and 13.04%, respectively. Total sugar, total phenolic compound (TPC) and antioxidant activity by DPPH of JA powder were 0.92 mg fructose/g sample, 6.58 mg GAE/g sample and 93.74 mg TEAC/g sample, respectively. Furthermore, this research reported the design of experimental for optimizing JA powder on the quality of glass noodles using three independent variables: JA powder concentration (0-3%), alginate concentration (1.5-2.5%) and calcium concentration (1-3%). The optimum condition for the glass noodles was 3% JA powder, 2% alginate and 3% calcium. This optimization revealed that glass noodles had more fiber and sugar, as well as good hardness, cohesiveness, springiness and gumminess. The microstructure of glass noodles addition with JA powder was smaller porosity than glass noodles without JA powder (commercially glass noodle).

Drying kinetics and product quality of green soybean under different microwave drying methods

2016 ◽  
Vol 35 (2) ◽  
pp. 240-248 ◽  
Author(s):  
Xiaohuang Cao ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Arun S. Mujumdar ◽  
Hao Jiang ◽  
...  
Keyword(s):  
Product Quality ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Drying Methods

scholarly journals The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil

2021 ◽  
Vol 18 (113) ◽  
pp. 135-146
Author(s):  
Hamed Karami ◽  
Ali Nejat Lorestani ◽  
reza tahvilian ◽  
◽  
◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Essential Oil ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Thyme Essential Oil

Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake

LWT ◽  
2005 ◽  
Vol 38 (6) ◽  
pp. 579-587 ◽  
Author(s):  
Siporn Methakhup ◽  
Naphaporn Chiewchan ◽  
Sakamon Devahastin
Keyword(s):  
Drying Kinetics ◽  
Drying Methods ◽  
Indian Gooseberry
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