Improvement of chips quality using Jerusalem artichoke (Helianthus tuberosus) tuber as a source of inulin | ||||
| Journal of Sustainable Agricultural Sciences | ||||
| Article 1, Volume 49, Issue 3, September 2023, Page 31-39 PDF (469.7 K) | ||||
| Document Type: Review Article | ||||
| DOI: 10.21608/jsas.2023.210484.1412 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
waleed Z badawy  1; Elsayed H. Bakr2; Alla S, Mohamed3
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| 1Food Tech. Depart., Fac. of Agric., Kafrelsheikh Univ., Egypt. | ||||
| 2Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia | ||||
| 3Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt | ||||
| Abstract | ||||
| Inulin is best found in the tubers of Jerusalem artichokes (JAT) (Helianthus tuberosus). Inulin has useful, nutritive, and functional traits. JAT was identified based on its chemical analysis, mineral content, and inulin concentration. In addition, inulin extracted from JAT was determined to have certain physiochemical properties. The sensory attributes, qualitative characteristics, mineral content, and quality attributes of chips substituted with various levels of JAT (3, 6 and 9%) were evaluated. The JAT comprised 85.25% moisture, 15.96% protein, and 4.23% ash. The JAT-produced powders were a rich source of K, Ca, Mg, Fe, and P minerals. The optimum sample to the solvent ratio for recovering the greatest amount of inulin (73.82%) was 1 g of sample to 9 mL of water at 540 W for 7 min. Inulin from JAT may hold 1.57 g/g water and 2.93 g/g oil. In addition, the sensory evaluation of the 3 and 6% JAT-enriched chips revealed excellent features. The amount of moisture and salt in the chips produced by adding JAT was lower than that of the control chips. Finally, JAT-enriched chips might be a beneficial ingredient that could be added to food products, particularly chips, to boost their nutritional value and act as a sweetener for diabetic products, particularly those marketed to children. | ||||
| Keywords | ||||
| Functional; food; children; diabetes; nutrients; sensory; characteristics | ||||
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