Effect of varieties and harvesting time on yield, chemical composition, and quality of a product similar to chips produced from Jerusalem artichoke | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 19, Volume 101, Issue 1, March 2023, Page 186-199 PDF (645.68 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2023.174166.1298 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hassan I. Abd El-hakim Ahmed   1; Fatma S.S. Alian2
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| 1Department of Horticultural Crops Technology Research, Food Technology Research Institute, Agriculture Research Center, Egypt. | ||||
| 2Potato and Vegetatively Propagated Vegetables Department, Horticulture Research Institute, Agriculture Research Center, Egypt. | ||||
| Abstract | ||||
| Jerusalem artichoke is grown in different regions and is widely consumed as food. It has a distinct flavor, and, it is an excellent source of inulin, plant, phytochemicals, and some functional nutritional ingredients including dietary fiber and minerals. This study was conducted to assess the effect of varieties and harvest time at 240 and 270 days after planting (December 15 and January 15) respectively, on the total yield of tubers ton /fed as well as kg/plant, average tubers weight, and chemical composition. Also, to test the possibility of producing chips from two varieties of Jerusalem artichoke at two harvest times, frying at different temperatures degrees (170°C, 180°C) and using some technological treatments. The chemical composition of raw materials, processed chips, organoleptic changes, color parameters, and hardness values of the final product were studied. The obtained results showed that the Fuseau variety and the second harvest time were better in terms of the total yield of tubers, the average tuber weight, chemical components, and the production of chips than the Balady variety. It can also be concluded that treatment No. 4 (in which the slices were soaked in a solution containing 2% acetic acid and 1% citric acid), especially, at a temperature of 180 °C, was the best in preserving many important components, as well as imparting distinctive color properties. In addition, this treatment led to improve sensory quality characteristics based on the sensory evaluation of the majority of panelists. Hence, Jerusalem artichoke chips are recommended as snack foods. | ||||
| Keywords | ||||
| Jerusalem artichoke; chips; Physico-chemical properties | ||||
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