Impact of planting date and tuber packaging on two Jerusalem artichoke cultivars and Its flour fortification on Diabetic-bakery products | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 68, Issue 9, September 2025, Page 729-748 PDF (2.19 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2025.366410.11417 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Gamal Saad EL-Hadidy 1; Mona Elabd  2; Naglaa H. Hussien3
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| 1Bread and Pastry Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| 2Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Cen-ter, Giza, Egypt | ||||
| 3Department of Potato and Vegetatively Propagated Vegetables, Horticulture Research Institute, Agricultural Research Center, Giza 12619, Egypt | ||||
| Abstract | ||||
| Jerusalem Artichoke, a versatile vegetable with a high inulin content and an unique taste, is gaining popularity due to its adaptability, simple cultivation, and functional food benefits. The current study evaluated two varie-ties (Local and Fuseau) and planting dates (15th April and 15th May) under North Delta conditions over two sea-sons (2021 and 2022). The influence of different packaging materials (High-density polyethylene (HDPE) and Polypropylene (PP)) on the postharvest quality and storability of such two Jerusalem Artichoke varieties was also studied for five months at 4°C and 90-95% RHThe results showed that the Fuseau cultivar thrived under two planting schedules, particularly in April being the optimal planting time regarding growth, tuber yield, and chemi-cal components. Tubers wrapped in perforated HDPE and PP showed market quality improvements by reducing weight loss, decay, and microbial counts. The Local cultivar performed better in most attributes except inulin, where Fuseau excelled. Perforated PP effectively reduced weight loss and decay, while HDPE better preserved inulin and minimized microbial loads. Both varieties maintained a good appearance for five months, making them suitable for diabetic bakery products preparing. The study identified the Fuseau variety as the most suita-ble for its investigation. It aimed to evaluate the plant's potential in lowering blood sugar, triglycerides, cholester-ol, and LDL cholesterol. The study was conducted on fortified shamy bread with Jerusalem artichoke at varying levels (10–40%) and fed to diabetic rats for five weeks. Results showed a significant reduction in serum glucose and improved lipid profiles, including triglycerides, the worse cholesterol profile, i.e., LDL, and VLDL cholesterol, while the healthy cholesterol, i.e., HDL cholesterol increased across all treated groups. | ||||
| Keywords | ||||
| Jerusalem Artichoke; tuber packaging; Diabetic-bakery | ||||
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