USE OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS AS A NATURAL SOURCE OF INULIN IN CAKES

Abstract

ABSTRACT Tubers of Jerusalem artichoke (JA) have been known to store carbohydrates in the form of fructan inulin, an important health functional constituent of JA. In this study, Jerusalem artichoke powder (JAP) was used as a natural source of inulin in cakes, and the effect of JAP addition (5 or 10% in cake formulations) on physical, chemical and sensory properties of cakes and rheological properties of cake batters was determined. Inulin content of JAP was 162.4 mg/g dm while cakes with 5 and 10% JAP contained 10.4 and 23.7 mg inulin/g dm, respectively. Addition of JAP showed a significant effect on cake crust color. A reduction in cake softness was observed when JAP was incorporated into formulations. Panelists liked the crumb cell structure, flavor, chewiness, softness and sweetness of cakes with JAP equally. In conclusion, this study indicated that JAP could be successfully used as a natural source of inulin in cakes. PRACTICAL APPLICATIONS JA has been known as a good source of inulin-like fructans. Inulin can be isolated from many plants like chicory, and the isolation process has a significant effect on the increased cost of inulin in its pure form. The use of JAP is an alternative, inexpensive and natural solution to this problem. Bakery products including cakes are good carriers for JAP but one must be careful about the physical, chemical and sensory characteristics of a final product. The crust color of bakery products, as in the cakes, is highly influenced by the discoloration of JAP, and this problem should be minimized during processing of JA tubers. JAP can be used as a natural source of inulin in many bakery products such as breads, pastas, biscuits and cakes. The consumption of the bakery products containing JAP may help to increase the daily intake of inulin, a health-beneficial constituent of JA tubers for human nutrition.