Inulin Powder Production from Jerusalem Artichoke (Helianthus tuberosusL.) Tuber Powder and Its Application to Commercial Food Products

2016 ◽  
Vol 41 (4) ◽  
pp. e13097 ◽  
Author(s):  
Krittiya Khuenpet ◽  
Weerachet Jittanit ◽  
Sarote Sirisansaneeyakul ◽  
Warangkana Srichamnong
Keyword(s):  
Jerusalem Artichoke ◽  
Food Products ◽  
Powder Production

The application of purification process for inulin powder production from Jerusalem artichoke (Helianthus tuberosusL.) tuber powder

2018 ◽  
Vol 42 (8) ◽  
pp. e13695
Author(s):  
Krittiya Khuenpet ◽  
Weerachet Jittanit ◽  
Sarote Sirisansaneeyakul ◽  
Warangkana Srichamnong
Keyword(s):  
Jerusalem Artichoke ◽  
Purification Process ◽  
Powder Production

scholarly journals COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
О. Zolovska ◽  
N. Dzyuba
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Experimental Studies ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Raw Material ◽  
Integrated Processing

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

Jerusalem Artichoke Is A Promising Raw Material For The Production Of Dietary Dishes And Flour Confectionery

2020 ◽  
Vol 02 (11) ◽  
pp. 33-41
Author(s):  
Shakhista Ashurovna Ishniyazova ◽  
◽  
Najmiddin Najmiddinovich Muminov ◽  
Abdumalik Abdushukurovich Khudayberdiyev ◽  
Viloyatkhon Jamoliddinovna Jamoliddinova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Low Energy ◽  
Raw Material ◽  
Energy Value ◽  
Confectionery Products

The use of Jerusalem artichoke in food will expand the range of dishes, culinary and confectionery products, promotes the use of local and non-traditional types of raw materials, which make it possible to reduce the mass fraction of sugar and fat in sweet dishes and confectionery products, and create new types of food products with low energy value.

scholarly journals An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada

2017 ◽  
Vol 6 (5) ◽  
pp. 69
Author(s):  
Adil Munim ◽  
Michel Rod ◽  
Hamed Tavakoli ◽  
Farah Hosseinian
Keyword(s):  
Large Intestine ◽  
Health Benefits ◽  
Jerusalem Artichoke ◽  
Weather Conditions ◽  
Food Products ◽  
Market Potential ◽  
Future Market ◽  
Baked Goods ◽  
Potential Market ◽  
Human Digestive System

This article presents an overview of the Jerusalem artichoke and its potential uses in consumer food products. Jerusalem artichoke, native to North America, is characterized by its sunflower-like appearance and carbohydrate-rich tubers. For centuries, Jerusalem artichoke tubers were a food source for Aboriginal Canadians and early European settlers. Today, Jerusalem artichoke is used to obtain inulin for addition into food products. Inulin is a polysaccharide that provides several health benefits when consumed. Due to its unique structure of fructose and glucose molecules, inulin is indigestible by the human digestive system. Its benefits are realized when it enters the large intestine and is fermented by microorganisms. This process stimulates prebiotic and dietary fibre effects that improve the growth of beneficial bacteria and promote greater digestive health. Additionally, inulin can act as a sugar or fat substitute in foods, and even facilitates the absorption of minerals in the large intestine. Currently, the use of Jerusalem artichoke inulin in commercial food products is limited. However, trends focusing on healthy living and supporting local industry indicate that Canadian consumers will positively view products made with Canadian-grown Jerusalem artichoke. The advantage that Jerusalem artichoke has over other inulin-rich products is that it can grow on poor land and is also more resistant to extreme weather conditions relative to corn and/or sugar beet; this is significant in the Canadian context. Given these trends and supplementary market data, the potential market size for Jerusalem artichoke-enriched products has been determined. Additionally, prices of currently available inulin-enriched products have been used as guidelines to determine total market potential. Market potential for baked goods, particularly muffins, was found to be $CAD 8,721,788 while market potential for beverages, namely soda, was found to be $CAD 11,707,098. These numbers, though imperfect, indicate that there is strong potential for Jerusalem artichoke-enriched products to be marketed to Canadian consumers.

scholarly journals TECHNOLOGY OF SEMI-FINISHED PRODUCTS BASED ONJETUSALEM ARTICHOKE AND DOGWOOD

2020 ◽  
Vol 36 (4) ◽  
pp. 82-92
Author(s):  
GNITSEVYCH Victoriya ◽  
VASYLIEVA Olena
Keyword(s):  
High Pressure ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Biologically Active ◽  
Spectrometric Method ◽  
Processing Technologies ◽  
Plant Raw Materials ◽  
Microbiological Parameters ◽  
Local Plants

Background. The production of food products using non-traditional plant raw materials, due to the high content of BAS, minerals and vitamins in their composition, allows significantly increase their nutritional value, rational use of local plants, expand the range of special foods. Such raw materials include Jerusalem artichoke and dogwood. However, the existing processing technologies do not allow to fully realize their general functional and technological potential. The aim of the workis to develop the technology of semi-finished product obtained with the use of Jerusalem artichoke and dogwood puree and to determine the quality and safetyindicatorsof the obtained product. Materials and methods. Jerusalem artichoke tubers of the "Ideal" variety and dog­wood (Cornusmas L.) were used. The total chemical composition of the studied products is determined by standard methods.Toxicological research was performed by atomic absorp­tion method.Radiological parameters were determined by gamma-spectrometric method. Microbiological parameters of the semi-finished product during storage were investigated by sowing method. Results. The technological scheme of the semi-finished product based on Jerusa­lem artichoke is given.The technology involves mechanical cooking of Jerusalem articho­kes and dogwood, their hydrothermal treatment, grinding, mixing in a certain ratio and hyd­rothermal treatment of the mixture. It was found that the addition of dogwood puree allows to increase the total fla­vonoid content by eight times compared to Jerusalem artichoke puree. The main macro­nutrients are Copper, Calcium, Manganese, the number of which predominates. In contrast to background of these elements, the content of Chromium is negligible. In the ash part there are trace elements, among which Ferrum plays an important role. The results of toxi­cological and radiological research showed that the semi-finished product meets the requi­rements of regulatory documentation. The method of preserving the semi-finished product by high pressure is recom­men­ded, which will ensure its microbiological safety for 30 days. Conclusion. According to the results of experimental research, it was determined that the addition of dogwood puree to Jerusalem artichokepuree in the productionof semi-finished products allows to increase the content of biologically active nutrients in the pro­duct, in particular flavonoids. The obtained semi-finished product is toxicologically safe. The use of high pressure as a method of preserving fruit raw materials is effective. The processingat values of pressure 500 MPa, temperature 25 ºC, for 15 ∙ 60 s, at which the semi-finished product meets the medical and biological requirements and sanitary standards of quality of food raw materials and food products for 30 days of storage, is the most effective. Prospects for further research are to determine the possibility of using the semi-finished product for the production of structured dessert and sauce products, especially for the category of special purpose products.

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