Abstract
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).
Highlights
The Jerusalem artichoke (Helianthus tuberosus) is a plant of the Asteraceae family, which is suitable for cultivation in temperate zones and produces a high yield of edible tubers
Inulin is a linear polymer of D-fructose joined by b(2→1) linkages and terminated with a D-glucose molecule linked to fructose by an a(1→2) bond, as in sucrose (Panchev et al, 2011; Abou-Arab et al, 2011)
The objective of this study was to determine the physicochemical properties of Jerusalem artichoke and was to optimize the Jerusalem artichoke on quality of glass noodles
Summary
The Jerusalem artichoke (Helianthus tuberosus) is a plant of the Asteraceae family, which is suitable for cultivation in temperate zones and produces a high yield of edible tubers. The tuber is a high content of inulin, vitamins and minerals, as well as low calories (Saengthongpinit and Sajjaanantakul, 2005; Bach et al, 2012). Inulin in Jerusalem artichoke has been shown to have a prebiotic effect in humans. Inulin has been increasingly used in various foods due to its beneficial nutritional attributes. The inulin and fructooligosaccharides (FOS) are known to provided health benefits like the stimulation of beneficial colon bacteria (prebiotic), reduction in bowel transit time, increasing in mineral absorption, improvement of immune response and prevention of diseases like intestinal infections, colorectal cancers, obesity, cardiovascular diseases and type II diabetes (Rubel et al, 2015). Products of other fructans-containing plants such as Jerusalem artichoke become increasingly interesting for application in food as they do not contain bitter taste compounds and constitute a palatable functional ingredient (Rubel, et al, 2015; Judprasong et al, 2018)
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