Jerusalem Artichoke Powder Research Articles

Production of Biscuits With Higher Nutritional Value

Abstract Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is a widespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refining process. Both of these were added to biscuit dough. Biscuits were analyzed for physical and chemical parameters. The results indicate that both materials contain highly valuable ingredients for production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributed to fibre content, and the content of protein and fat changed. Also, the hardness and colour of the biscuits differed compared to the control.

Effect of Lactococcus lactis Immobilized Within Pineapple and Yam Bean Segments, and Jerusalem Artichoke Powder on Its Viability and Quality of Yogurt

Lactococcus lactis cells were immobilized within pineapple segments, yam bean segments, and Jerusalem artichoke (JA) powder, and immobilized cells were used separately as adjuncts in producing probiotic yogurt. In parallel, yogurt with free L. lactis cells and yogurt only from starter cultures were also produced. The resulting yogurt samples were stored at 4 °C. Immobilization of cells increased the viability of L. lactis cells compared to free cells during storage of yogurt within pineapple segments, JA powder, yam bean segments, and free cells (43.77 %, 63.62 %, 80.11 %, and 87.14 %, respectively). The pH values of all yogurt samples decreased during storage; however, the pH values of yogurt supplemented with immobilized cells were higher than samples with free L. lactis cells. The increase in lactic acid content during storage was not different among the yogurt samples with added immobilized cells within segments of pineapple, yam beans, and free cells. However, the lactic acid content increase was greater with samples containing immobilized cells within JA powder. The immobilized cells within pineapple segments resulted in a decrease in b* color values (indicating yellowness) and an increase in a* color values (indicating greenness) whereas immobilized cells within yam bean segments resulted in a decrease in b* color values. Immobilized cells within JA powder resulted in a decrease in L* color values (indicating lightness) and an decrease in a* color values when compared to free cells. During storage, the concentration of γ-aminobutyric acid had a tendency to increase, which was not statistically significant. The sensory test revealed that the overall acceptance scores of yogurt with immobilized cells added were quite similar to those of the samples with free cells and controls throughout the storage period of 28 days.

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

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.

The non–starch polysaccharides quantity changes in pastry products where Jerusalem artichoke (Helianthus tuberosus L.) added

Non-starch polysaccharides (NSP) constitute the main part of dietary fiber (DF). There are two kinds of NSP - insoluble and soluble. Most plant foods contain both types although proportions vary. A good source of NSP/fiber is Jerusalem artichoke (Helianthus tuberosus L.), vegetable - rich in fiber, vitamins and minerals. Jerusalem artichoke (JA) is used for managing cholesterol, lipids in the blood, can also help with weight control, not through better metabolism of fats but through better management of sugars. The addition of Jerusalem artichoke powder (JAP) increases the fiber content of the pastry products, making it a healthier food. Several methods are available for the determination of total dietary fiber in products. The Uppsala method is the most appropriate when information of the DF components is required. Since different DF components have a range of beneficial effects on human health this approach of analyzing DF should become more widely used when characterizing foods. The aim of the study was to determine quantity changes in individual NSP of DF in raw material JAP and such pastry products as cakes, butter biscuits and honey biscuits where JAP was added. The study identified quantity and types of NSP in JAP and pastry products with JAP in concentration 30% and 50% of total amount of flour, but as control are samples without JAP. Results showed that the major NSP monomers of all pastry kinds are, in decreasing manner, glucose, galactose, mannose, arabinose, xylose, rhamnose, and fucose. Additionally, NSP content increases substantially with increasing concentration of JAP in cakes, honey biscuits and butter biscuits.

Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) Powder

Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) Powder

Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) Powder

Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) Powder

Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt

Inulin has become an attractive ingredient in the food industry because of its nutritional and functional characteristics. Extraction of inulin from Jerusalem artichoke and the effects of its enzymatic hydrolyzate on the textural and sensorial characteristics of yogurt were investigated. The extraction yield (98%) of inulin was obtained with dry Jerusalem artichoke powder. The thin-layer chromatography and the ion chromatogram analysis of the enzymatic hydrolyzate revealed that inulinase hydrolyzed inulin into fructooligosaccharides with degrees of polymerization from 2 to 10. Utilization of inulin and hydrolyzate in yogurts improved their textural properties. Sensorial evaluation of yogurts showed that yogurts with inulin or its hydrolyzate had a better body and smoother texture than yogurts with sucrose only. The findings of this study suggest that inulin or its hydrolyzate can partially replace sucrose in formulations in the food industry.

Fermentation of Jerusalem artichoke by Zymomonas and Saccharomyces

PurposeThe aim of this study is to find out the appropriate fermentation conditions of Jerusalem artichoke powder (JAP) based media to obtain light beverage containing inulin.Design/methodology/approachJAP water suspension or filtrate were used for preparation of growth media with or without enzymatic hydrolysis of inulin for fermentation by Zymomonas mobilis 113 “S” or Saccharomyces cerevisiae.FindingsIf enzymatic hydrolysis of inulin was not used significantly higher amount of inulin (7.42 per cent) was unconverted by Z. mobilis than by S. cerevisiae (2.22 per cent) while the ethanol concentration was much higher (2.86 per cent) after S. cerevisiae fermentation than after Z. mobilis fermentation (1.21 per cent). Considerably more ethanol was produced by Z. mobilis during co‐fermentation with Fructozyme L of JAP suspension filtrate (5.98 per cent) and suspension (4.96 per cent). Analyses of volatile components of fermentation broths showed that for production of inulin containing light beverages the best was Z. mobilis fermentation of JAP water suspension or filtrate without enzymatic treatment. FT–IR spectroscopy can be used as a quick semi‐quantitative method for evaluation of inulin content.Originality/valueJAP – containing not only inulin but all tuber ingredients, was used as a media for ethanol fermentations by Z. mobilis 113 “S” or S. cerevisiae with or without hydrolysis of inulin. It was shown that Z. mobilis fermentation broths containing 7.42 per cent of inulin can be used as beverage with prebiotic‐dietary fibre benefits. The taste of this product can be regulated by appropriate fermentation conditions and the concentration of fructose and ethanol.

Production of inulinase by mixed culture of Aspergillus niger and Kluyveromyces marxianus

Inulinase activity produced by a mixed culture of Aspergillus niger and Kluyveromyces marxianus growing on Jerusalem artichoke powder was investigated. Inulinase produced by this mixed culture had a higher invertase-type activity than inulinase from respective monocultures. When hydrolysis was carried out at 50°C with Jerusalem artichoke exctract (total sugar 16% w/v) at pH 5.0, 90% hydrolysis was achieved after 4 h with 5% v/v of crude cell free enzyme preparation.