Jerusalem Artichoke Powder Research Articles

Direct lactic acid production from raw jerusalem artichoke powder by Lacticaseibacillus paracasei NJ and the comparative transcriptomic profiling of inulin and monosaccharide utilization

A feasible fermentation process for the production of lactic acid (LA), one of the most important food additives, from non-crop feedstocks would help alleviate the challenges of food safety. In this study, 215 g/L inulin-rich Jerusalem artichoke powder (JAP) were directly converted into LA without exogenous nitrogen addition under non-sterile conditions via selected Lacticaseibacillus paracasei NJ. The LA concentration, yield, and average productivity reached 144.08 g/L, 0.67 g/g, and 4.37 g/L/h, respectively, which can be scalable from 5 L to 50 L bioreactors. The viable counts of Lacticaseibacillus reached to 142.30–301.50 × 108 CFU/mL, allowing the products a promising probiotic in food additives. Transcriptional analysis revealed that strain NJ utilized inulin mainly via extracellular β-fructosidase and fructose transporters encoded by the fosRABCDXE operon, and the gene expression within the phosphoenolpyruvate (PEP)-dependent phosphotransferase system (PTS), pyruvate metabolism, and fatty acid synthesis was significantly altered. For strain NJ grown on JAP, the expressions of genes related to amino acid biosynthesis and peptide/amino acid relevant ATP-binding cassette (ABC) transport system were upregulated to fit nitrogen limitation. We found the availability of L. paracasei NJ for high-yield lactic acid from raw JAP and explores the inner changes of gene expression by utilizing inulin, which provide both promising food additives and new perspectives on the understanding of inulin metabolism in Lacticaseibacillus.

Enhancing Healthy Salad Dressing Quality with Inulin from Jerusalem Artichoke Powder and Calamondin Peel Essential Oil

Enhancing Healthy Salad Dressing Quality with Inulin from Jerusalem Artichoke Powder and Calamondin Peel Essential Oil

Improving and determining the nutritional technology of minor fish products

The work provides basic information about the functional properties of fish culinary products developed on the basis of fresh pike perch and catfish with the addition of powders of plant origin: Jerusalem artichoke flour. Suggestions and recommendations are given for determining the nutritional value of minced fish products by improving the technology for preparing fish cutlets. The effect of herbal supplements from Jerusalem artichoke on the functional and technological characteristics of minced fish cutlets. The nutritional value, amino acid composition of finished products prepared on the basis of fish raw materials with the addition of Jerusalem artichoke powder, flavoring additives and vegetable raw materials were studied. Developments have been developed to introduce new specialized dietary products enriched with high-quality natural food additives. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized fish culinary products for rational and specialized nutrition are substantiated.

Identification of potential risks in ensuring the sustainable quality of dietary breads

Relevance. The implementation of the HACCP principles is considered as a universal component of preventing possible hazards or reducing the risk to an acceptable level. Structuring the safety management system for small enterprises producing bakery products and using non-waste technologies presents certain difficulties, in connection with which the proposed model can find practical significance.Methods. The object of the study was dietary loaves based on a mixture of wheat flour, wholemeal rye, peeled rye, bread crumbs and Jerusalem artichoke powder. When performing the work, quality tools were used: the method of expert scoring to assess the likelihood and severity of identified hazards in the production of dietary bread; decision tree method for determining critical control points that affect the safety of diet crisps.Results. To manage risks in the production of dietary breads, critical control points are identified, a description of the CCP is given, and the distinctive features of the HACCP plan are presented. The proposed organization of quality and safety control can be applied in technologies for the production of bread with the inclusion of bread crumbs or other ingredients similar in properties to crumbs in the recipe.

Microwave irradiation, evolutionary algorithm and ultrafiltration can be exploited in process intensification for high-purity and advanced inulin powder production

This study investigated the effect of microwave-assisted aqueous extraction followed by ultrafiltration protocols on Jerusalem artichoke inulin powder's yield and functional properties. The standard inulin production method was also practiced, and the effectiveness of process parameters for two different techniques was investigated through response surface methodology as well as genetic algorithm. The proposed parameters of the genetic algorithm further increased the extraction yields, and the inulin contents reached 94 – 95% after applying the 5 kDa cut-off ultrafiltration. Microwave-assisted extraction significantly improved lyophilized inulin powder's physical and chemical properties, such as Carr index, Hausner ratio, wettability, viscosity, dispersibility, and solubility. The water-holding capacity of inulin powder produced by conventional and microwave-assisted methods were 9% and 11%, respectively, while it was 7.2% for untreated Jerusalem artichoke powder. As for oil binding capacity, the value of 12.9% in the raw material increased to 14.1% and 13.3%, respectively. The loss modulus (G″) values were dominant over storage modulus (G′) values, and microwave treatment resulted in lower modulus values. The Fourier transform infrared spectroscopy (FTIR) spectra and scanning electron microscope (SEM) images clearly depicted the chemical and structural modifications in the powders. Results showed that microwave application could significantly enhance inulin powder's yield and physicochemical properties. Genetic programming was beneficial in promoting the extraction parameters. Sequentially applying microwave-assisted extraction and ultrafiltration could be a convenient process for inulin powder as a functional ingredient for the food, pharmaceutical, and chemical industries.

Development of the recipe and technology of flour confectionery with the addition of jerusalem artichoke concentrate

This article provides information about the production of cookies with the addition of Jerusalem artichoke powder. According to research, it is known that vegetables of the tuber family, that is, Jerusalem artichoke, due to its rich chemical composition, including the presence of inulin in its composition, can have functional properties, and it can be used as a food additive in the composition of flour confectionery. The main directions of innovative transformations of confectionery enterprises of the Sughd region are the use of unconventional raw materials in the production of confectionery products in order to increase the content of the most important nutrients, improve the balance of the main essential nutrients, improve the quality and increase the shelf life of finished products, as well as the provision of functional products, which generally corresponds to global trends. Currently, consumers of confectionery products want to see something bol in these products. Currently, consumers of confectionery products want to see in these products something more than sweetness, taste and aroma, they need confidence that the products will not harm their health, so one of the tasks set for technologists is the development of innovative confectionery products not only to expand the range, but also to improve their nutritional value. The lack of complete information from manufacturers about the latest developments, as a consequence of the underdevelopment of information support, affects all aspects of the innovation process in the industry. In these studies, a recipe for functional flour confectionery products was developed with the introduction of various percentages of the total mass of topinambur concentrate wheat flour in the form of powder. The amount of powder added was: in sample No. 1 – control without the addition of topinambur concentrate, in sample No. 2 – 5% of topinambur concentrate was added by weight of flour, in sample No3.

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum.

The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)-pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)-pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals-hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer-fermented SP; II-fermented BC and JAP; III-ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.

자색 돼지감자 분말 첨가한 쌀쿠키의 품질특성 및 항산화활성

This study evaluated the quality characteristics and antioxidant activity of rice cookies supplemented with purple Jerusalem artichoke powder at various concentrations (0, 1, 3, 5 and 7%). Significantly increased values of crude protein, crude ash, crude fibre, total polyphenol, total flavonoid and anthocyanin contents, the DPPH and ABTS free radical scavenging activities, the a value, hardness of the cookies, and the density of dough were obtained with increasing supplementation of the purple Jerusalem artichoke powder, whereas the pH of the dough, moisture and crude fat contents, the L and b values, and spread ratio of the cookies were determined to decrease significantly. Sensory evaluation revealed that cookies prepared with 3% purple Jerusalem artichoke powder were significantly different from the other groups in terms of taste, flavour, texture, and overall acceptability. The texture scores for the 3% purple Jerusalem artichoke powder groups were significantly higher than values obtained for other groups. Taken together, our results suggest that supplementation of cookie dough with 3% purple Jerusalem artichoke powder produces rice cookies with suitable antioxidant activity, quality, and overall preference.

Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder

Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may promote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different incorporation levels (2, 2.5, 5, 7.5 and 10 %). Furthermore, the physicochemical, rheological, and organoleptic characteristics have been evaluated for the fortified dumplings and developing a novel and functional an inulin-rich dumplings' dough. Jerusalem artichoke showed a fiber content (21.4 ± 0.26 %) with high content of inulin and pectin (38.70 ± 0.19 % and 13.5 ± 0.36 % out of total carbohydrates respectively). JAP containing calcium, potassium and iron (3.9, 2.75 and 7.48 times respectively) more than wheat flour. Thiamin, riboflavin and niacin showed a content 4.47, 84.5 and 5.7 times higher than wheat flour. JAP is containing an ascorbic acid (23.57 ± 2.15 mg/100) and β-carotene (57.14 ± 1.45 mg/100 g) which are not existing in wheat flour. Adding up to 7.5 % of Jerusalem artichoke powder improved the rheological and organoleptic properties of dough. The fortified dumplings' dough prepared with 7.5 % of JAP recorded the highest sensory score (∼8 out of 9) and preferred by the panelists. In conclusion the fortification of dumpling's dough with up to 7.5 % JAP has improved the nutritional, rheological and organoleptic properties of the product which is promising for a wider application in different functional bakery products.

Rheological, Textural, and Sensorial Characterization of Walnut Butter

The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% w/w xanthan gum, maple syrup, and Jerusalem artichoke powder were characterized using the Mars 40 rheometer (Thermo Haake, Karlsruhe, Germany). The butter samples’ textural behavior and color parameters (CIE L*, a*, and b*) were analyzed. Sensory evaluation and consumer acceptance were also analyzed. Walnut kernels were roasted at an optimized temperature (120 °C) and time (30 min) and subsequently made into walnut butter (WB). Maple syrup has an appreciable influence on the rheological properties of walnut butter. The prepared butter exhibited non-Newtonian shear thinning behavior and showed excellent stability. The results showed that sample S3 (3% maple syrup and 2% xanthan gum) had a bright color with the highest L* values (47.31 ± 0.32), the lowest a* values (2.72 ± 0.04) and the highest b* values (20.54 ± 0.08). In comparison, sample S6 (5% Jerusalem artichoke powder and 2.0% xanthan gum) had a darker color, with the following mean values obtained: 44.67 ± 0.05 for L*, 6.70 ± 0.09 for a* and 18.34 ± 0.07 for b*. The addition of maple syrup even in combination with xanthan gum (2%) S3 to the walnut butter led to a decrease in the viscosity of the butter samples. The hardness and firmness of the walnut butter samples were affected by the type of sweetener used; thus, the nut butter with xanthan gum and Jerusalem artichoke powder had significantly higher hardness values than the samples with added maple syrup. Therefore, based on consumer preferences, we obtained new formulations of walnut butter with a high sensory quality, suitable for those with allergies to peanut butter.

Functional fish products with jerusalem artichoke

The article provides basic information about the functional properties of fish culinary products developed on the basis of freshly frozen pollock fish with additives of vegetable powders: jerusalem artichoke powder, basil, tomato, paprika, dill, and onion and carrot were used as vegetable raw materials. The influence of the duration of heat treatment of products from pollock cutlet mass on sensory characteristics, the value of moisture-retaining ability, the size of the particles of crushed muscle tissue of model samples of minced meat is considered. Rational parameters of heat treatment of functional minced fish products have been established. The influence of a vegetable additive from Jerusalem artichoke on the functional and technological characteristics of minced fish systems has been studied. The safety indicators of finished products prepared on the basis of heat-treated fish raw materials with the addition of jerusalem artichoke powder, flavoring additives and vegetable raw materials are investigated. This determines the main task of research and is relevant and promising. The purpose of the development of new specialized products is to obtain enriched model compositions for the manufacture of high-quality functional minced products in an industrial way. The article presents data on the optimization of the ingredient composition of fish culinary products, taking into account the technological properties of raw materials and storage conditions. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized fish culinary products for rational and specialized nutrition is scientifically substantiated. Optimization was carried out using modern programs that provide mathematical modeling of product formulations in the realized range of parameter changes. The qualitative and quantitative prescription composition is modeled in accordance with sanitary norms and requirements of the SanPiN 2.3/2.4.3590–20 requirements for food products of the population.

Storage Stability of High Fiber Snack Bar

Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consumption when considering the daily recommended intake. To increase dietary fiber intake, dietary fiber fortified foods are recommended. This study aimed to develop a high fiber snack bar (HFSB) using a combination of Jerusalem artichoke powder (JAP) and low-fat desiccated coconut (LFDC) as sources of dietary fiber. Methods: The changes in physicochemical and microbiological properties, and sensory acceptability were measured during storage at 35 oC and 45 oC for 12 weeks. Therefore, the shelf-life of the products was calculated by Q10 test. Results: The HFSB had a higher L* value (lightness) than control (C) due to the addition of LFDC. Total dietary fiber of the HFSB was approximately 3.7 times higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were statistically significant different (p<0.05) after storage. The total color different (ï¿¿E) values of the HFSB were higher than those of the C formula due to inulin from JAP, which participated in the Maillard reaction. During storage, the moisture content (MC) and water activity (aw) of the HFSB remained more stable compared to those of the C due to the water-holding capacity of the fiber used. The aw of the C and HFSB during storage were in the range of 0.57 to 0.60 and 0.53 to 0.57, respectively. Those ranges should be stable against microbial growth. Higher storage temperature would increase the TBARS values and decrease the pH (p<0.05) of the C and HFSB due to deterioration. In terms of shelf-life calculation, the C and HFSB snack bar could be kept in metalized polyester at 30 oC for 11 weeks. Conclusion: The JAP and LFDC exhibited great potential for use as fiber ingredients. Although the JAP and LFDC influenced the physicochemical properties and sensory acceptability, the shelf-life of both C and HFSB was comparable. Therefore, further studies should be conducted to extend the shelf-life of the formulated snack bar. Keywords: Snack bar, High fiber, Jerusalem artichoke, Low-fat desiccated coconut, Shelf-life Received: 8 May 2019 Reviewed: 14 June 2019 Revised: 26 June 2019 Accepted: 19 July 2019 DOI: 10.35898/ghmj-33585

When Incorporated into Fruit Sorbet Matrix, Are the Fructans in Natural Raw Materials More Beneficial for Bone Health than Commercial Formulation Added Alone?

Simple SummaryBecause of the serious consequences of osteoporosis, the prevention of this disease, which is also known as “the Silent Epidemic”, is considered essential to the maintenance of human health. It is crucial to maximize bone mass and strength during childhood and adolescence to reduce the risk of osteoporosis in later periods of life. The optimization of nutrition is one of the most important factors. Special attention should be paid to ensuring sufficient calcium intake, which is a problem in several population groups, and its bioavailability. We assessed the effect of fructans, taking into consideration their source (Jerusalem artichoke, yacon, commercial preparation) and the form of their addition to the diet (alone or as an ingredient of strawberry sorbet). A growing-female-rat model was used to assess the potential functional properties of these non-digestible carbohydrates in/without the “fruit matrix”, during calcium hypoalimentation. We showed that fructans have a protective effect during the inadequate supply of Ca, but their action is related to their source as well as the dietary matrix. It is important to look for new preventive strategies, and our paper gives an insight into various fructan sources, depicting their action and how these natural dietary components can be exploited.We assessed the extent to which fructans from various sources and added in various forms (raw materials in diet alone or incorporated into a strawberry matrix) differ in their effectiveness towards selected parameters related to bone health under calcium hypoalimentation in growing female Wistar rats. The aim of this study was to evaluate the levels of selected parameters involved in calcium metabolism, in response to a 12-week restriction of Ca intake: serum ions (Ca, Mg, P); the activity of alkaline phosphatase—using a BS 120 analyzer; the markers of bone turnover (osteocalcin, CTX; using a Rat-MidTMOsteocalcinEIA Kit and RatLapsTMEIA, respectively); and the bone mineral content (BMC) and density (BMD), using a Norland Excell Plus Densitometer. Among the examined markers, the CTX concentration increased dramatically under calcium hypoalimentation. The presence of Jerusalem artichoke (independently of the form of addition) and yacon root powder (with strawberry sorbet matrix) in the rats’ diet led to a significantly lower CTX concentration than was observed in the low-calcium control group. The type of fructan influenced the bone mass content. When fructan was added to the low-calcium diet as an ingredient of sorbet, it exerted more pronounced effects on the biochemical parameters of bone metabolism than when added alone, in the growing-female-rat model.

Determination of shelf life for minced meat semi-finished products enriched with Jerusalem artichoke powder

Determination of shelf life for minced meat semi-finished products enriched with Jerusalem artichoke powder

Factors affecting the production of synbiotic fermented milk tablets containing jerusalem artichoke powder and Lacticaseibacillus casei TISTR 1463

Factors affecting the production of synbiotic fermented milk tablets containing jerusalem artichoke powder and <i>Lacticaseibacillus casei</i> TISTR 1463

Prebiotic and synbiotic effect on rumen papilla length development and rumen pH in 12-week-old calves.

Background and Aim:Europe and the USA have banned antibiotics use as growth promoters. There is a need for alternative products that can ensure production and health protection. Prebiotics has been proposed as alternatives because these materials have wide-ranging physiological effects on gut function, activity of the large intestinal microflora, mineral absorption, and immunity. The aim of this study was to determine the effect of three different doses of inulin, a prebiotic, in combination with probiotic Enterococcus faecium (a new synbiotic) on postnatal rumen development by comparing rumen papilla length, width, muscle layer thickness, and content pH level.Materials and Methods:Randomly selected 23 (±5)-days-old healthy male Holstein crossbreed calves, weighing 50 kg (±5 kg), were randomly allocated to seven groups, ten in each group. The calves were kept in a pen of 5, under the same conditions and were fed twice a day, ~3.5 liters of whole milk per feeding. Control group (C n=10) was fed with whole milk only (no additives were added). The six other groups (three prebiotics and three synbiotics) received food additives with their morning milk feeding. The source of prebiotics, Jerusalem artichoke powder concentrate (JAPC) contained 50% of inulin. JAPC in doses of 6 g, 12 g, or 24 g were added to the milk. Formed prebiotic groups were denoted as PreG6, PreG12, and PreG24. To evaluate if the addition of the probiotic E. faecium 2×109 colony forming unit g−1 to manufacturer recommended dose of 0.25 g improves inulin effect on rumen, it was added to all their JAPC doses. The new content synbiotic groups were denoted as SynG6, SynG12, and SynG24. On day 57 of the study, when all calves were approximately 12 weeks old, they were slaughtered in a certified slaughterhouse. Tissue cultures for histological analysis were obtained from Saccus dorsalis and Saccus ventralis of the rumen. Tissue culture staining for histology was carried out using hematoxylin and eosin staining method. Rumen histological samples were used to measure papilla length, width, and muscle layer thickness. Each sample was used to make five measurements on the present rumen papilla.Results:The results showed that by adding 12 g of inulin to whole milk when feeding calves improves rumen papilla development, which is seen by increased length and width of papilla, especially in the Saccus ventralis region. By combing this dose of inulin with 0.25 g of E. faecium, a significant increase of papilla is achieved. Saccus ventralis muscle layer in the rumen is thicker than it is in Saccus dorsalis regardless of addition of prebiotics or synbiotics.Conclusion:The addition of inulin to whole milk can influence the pH of the rumen by making it more alkaline. The addition of prebiotic inulin and a novel synbiotic (inulin combined with E. faecium) can accelerate postnatal rumen development and improve its functionality.

Improvement of recipe of pastille confectionery with the use of chicory and jerusalem artichoke

It is proposed to strengthen the position of pastille products in the domestic market by expanding the range and increasing the production of dietary and diabetic products. The range of dietary and diabetic confectionery sweets on the Ukrainian market has been studied. The data of the research on violations of dietary norms among the population and the consequences of these violations are analyzed. The functional-technological potential of sugar substitution for inulin-containing raw materials to pastille masses in order to create a functional product has been revealed. A comparative characterization of the chemical composition of chicory and Jerusalem artichoke powders is carried out. The choice of Jerusalem artichoke powder due to the content of slowly digestible carbohydrates that do not cause hyperglycemia in patients with type 2 diabetes is justified. The recipe for the preparation of fruit-based pastille confectionery with the use of chicory and Jerusalem artichoke powders has been improved in order to obtain dietary and diabetic products with increased nutritional and biological value. Rational ratios of prescription ingredients for creating pastille fruit-based confectionery products with satisfactory, organoleptic quality indicators have been established. The recipe uses prescription ingredients: banana, apple, pear and Jerusalem artichoke powder. Organoleptic indicators of the quality of a new product, namely odor, taste, color, shape, surface, were determined by the method of scoring. The optimal prescription ratios of the system (prescription ingredients) "apple - banana - Jerusalem artichoke powder" 23: 73: 4 were experimentally established. A study of the effect of improved pastry powder pastille confectionery on blood sugar in patients with type 2 diabetes is made. There was a decrease in blood sugar in patients with type 2 diabetes. A new fruit-based food product with Jerusalem artichoke powder was obtained with the following advantages - providing diabetics with a safe product that does not raise blood sugar levels in the short term and lowers it in the long term.

Ultrasound affects physical and chemical properties of Jerusalem artichoke and chicory inulin.

Jerusalem artichoke (Helianthus tuberosus L.) and Chicory (Cichorium intybus L.) have a heterogeneous collection of fructose polymers, known as inulin. This study was aimed to explore the effects of ultrasound (US) and autoclave (AC) on inulin physico-chemical properties as well as investigate structural characterizations and relationships with inulin physico-chemical properties. More specifically, Jerusalem artichoke powder (JA, 69.99% inulin in dry basis), purified inulin from Jerusalem artichoke (PJAI) and chicory inulin (CI) were studied to determine the effects of both treatments on reducing sugar contents, degree of polymerization (DP), water-holding capacity (WHC) and particle size. US (90W, 20 KHZ) treatments had increased reducing sugar content up to 12.27% for PJAI, 10.86% for JA powder and 2.18% for CI. HPLC analysis showed that the DP of inulin decreased for PJAI after 2min US treatment. WHC analysis showed that both treatments did not have significant effects (p>.05) on WHC for JA powder. This study suggests that US can be a preferable treatment for reducing the DP of inulin from JA for designing variety of food formulations. PRACTICAL APPLICATIONS: Ultrasound treatments could result in more inulin breaking down into reducing sugars, and in the decrease of inulin DP. This research suggested that the DP of inulin might be a very important factor in ultrasound treatment for their affect in the absorption of energy from ultrasound. Therefore, ultrasound can be a desirable treatment for changing the degree of polymerization of inulin from JA for designing different food products. Future studies need to investigate the relationship between the viscosity of inulin solution and the de-polymerization of inulin caused by ultrasound treatment.

Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder

This study aims to determine the effects of Jerusalem artichoke powder (JAP) utilization on the physical quality and nutritional characteristics of sourdough bread. JAP was applied to both sourdough fermentation medium and bread formulation. The increasing rates of JAP had deteriorated effects on the physical properties (specific volume, color, and texture profile) of bread. JAP decreased significantly in vitro starch digestion rate in sourdough bread. The glycemic index value of 20% JAP-containing sourdough bread was detected to be 75.12. Additionally, total dietary fiber content increased from 2.62 to 5.30/100 g, by JAP incorporation. The total phenolic content and antioxidant activity of control were determined as 43.72 mg GA/100 g and 48.78 µmol TE/100 g, respectively. In comparison, these values were 80.60 mg GA/100 g and 130.77 µmol TE/100 g in samples supplemented with 20% JAP. According to the sensory analysis, utilization of JAP, over 10% resulted in quite low points. Practical applications Inulin is generally used to increase dietary fiber content and decrease the glycemic index of foods. On the other hand, the utilization of foods with inulin-rich JAP not only increases the dietary fiber content but also enriches it with bioactive components and phytochemicals. However, the high addition levels of JAP can deteriorative effects on the sensory features of foods. In this study, due to the specific aroma and sour taste of sourdough bread, JAP was used above the levels stated in the literature without creating a negative effect on the sensory.

Вплив борошна з макухи олійних культур на вміст цукрів у житньому хлібі

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.