Abstract
Jerusalem artichoke tubers are known for their high content of nutrients, high acidity, pleasant taste and smell and beneficial effects on health. Thus, the capitalization of food products such as bread with Jerusalem artichoke flour, could be an opportunity to diversify the range of new products. The aim of this research was to elucidate the impact of added Jerusalem artichoke flour (in a concentration of 2.5%, 5%, 7.5% and 10%) in wheat flour bread on the sensory and physico-chemical properties of the finished product. Jerusalem artichoke flour has a high dry matter content and a high content of essential amino acids such as histidine, isoleucine, methionine, phenylalanine and valine. In the results we recommend the replacement of wheat flour with 5% Jerusalem artichoke flour, to obtain a product rich in micro and macronutrients with better organoleptic properties and a longer shelf life, which positively influences human health.
Highlights
Jerusalem artichoke (Helianthus tuberosus), called "soil apple", "pork turnip", "guli", "potato of the poor", "Jerusalem artichoke" is a plant of the Asteraceae family, belonging, like the flower of the sun, the genus Helianthus
We notice that the flour obtained from the Jerusalem artichoke tubers of the Amicul II variety has a higher content of macro and microelements
The use of Jerusalem artichoke flour in the manufacture of bread leads to improved chemical properties and quality of bread
Summary
Jerusalem artichoke (Helianthus tuberosus), called "soil apple", "pork turnip", "guli", "potato of the poor" (from Hungarian), "Jerusalem artichoke" is a plant of the Asteraceae family, belonging, like the flower of the sun, the genus Helianthus. Jerusalem artichoke (Helianthus tuberosus) is a perennial plant which consists of a stem about 1–3 m tall, small yellow flowers, hairy oval shaped leaves and an underground rhizome system which bears small tubers. It is an Angiosperm plant species of the Composite family, which is commonly referred to as the sunflower or daisy family. The stems are stout and ridged which can become woody overtime. In terms of flower heads, each is 5–7.5 cm wide and formed by small, yellow, tubular disk flowers in the center and surrounded by Journal of Engineering Science
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