Inulin in Some Artichoke By-Products :Determination and Effects of Some Technological Processes Thereon | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 1, Volume 8, Issue 1, June 2011, Page 1-8 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2011.20182 | ||||
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| Abstract | ||||
| The present study was conducted to determine the inulin content in some artichoke by - products (biomass) such as leaves, outer and inner bracts and floral stalk beside the edible part of the artichoke head named receptacle in two artichoke cultivars ( Balady and French Hyrious) with two sizes from each cultivar ( small and large). Generally, French Hyrious cultivar, contained more inulin content as compared to Balady. Data indicated that there were significant differences in inulin content among the different parts of the head in both cultivars and sizes. Meanwhile, Data revealed that the receptacle of artichoke head had the highest percentage of inulin content than the other parts in artichoke head amounted to 41.11% and 52.54% (on dry weight basis) in Balady and French Hyrious, respectively. Blanching in boiling water for different periods (5,10 and 15 min) caused considerable decline in inulin content of artichoke. Cold storage at 5°C decreased the inulin loss of artichoke samples and could not completely inactive the enzyme activity in artichoke. Artichoke samples were frozen at – 22°C and stored for 4 months at –18°C to determine the effect of freezing on inulin content of edible part of artichoke (receptacle). Saoking of artichoke receptacle in 1% citric acid before freezing without any heat treatment could reduce inulin loss during freezing. | ||||
| Keywords | ||||
| inulin; Globe artichoke; Polysaccharides; processing; Cynara scolymus | ||||
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