Effect of some treatments of Jerusalem artichoke tubers on the resulted powder for food process uses

Other Title(s)

تأثير بعض المعاملات على درنات الطرطوفة بهدف إنتاج مسحوق للاستخدام الصناعي الغذائي

Joint Authors

al-Fakhrani, Ala al-Din Mahmud
Mustafa, Mustafa Kamal
Abbas, Muhammad Nur al-Din

Source

Fayoum Journal of Agricultural Research and Development

Issue

Vol. 35, Issue 2 (31 Aug. 2021), pp.274-290, 17 p.

Publisher

Fayoum University Faculty of Agriculture

Publication Date

2021-08-31

Country of Publication

Egypt

No. of Pages

17

Main Subjects

Agriculture

Topics

Abstract EN

In this study the Jerusalem artichoke tubers (Helianthus tuberosus L) are used for the production of powder suitable to be added to the bakery products either from the color or near the flour granules size.

The Jerusalem artichoke tubers were treated by soaking for 5 minutes with citric acid after being cut to slices thickness of 2 mm and blanched or hot steam at 100 ° C for 2 minutes and the drying on trays in an air oven drier at 65 ºC (overnight).

Then grinding in two stages using a miller in order to reach to the small particle size of 300 microns, through sifting by an automatic vibrating sifter.

Several treatments were carried out before drying on the slices of the Jerusalem artichoke tubers to improve the color and size of the resulting powder particles size.

The treatments were done with citric acid 0.5% and blanching or hot steam treatment at 100 ºC in addition to soaking in sodium meta-bisulfate as a source of SO2 at concentrations of (0.5% -1.0% -1.5% and 2.0%).

The chemical determinations of the resulted Jerusalem artichoke powder (JAP) were studied with peels or without peeling.

The comparison between the two treatments show that the ash and fiber content the flour with peel appeared higher amount than the flour obtained from tubers without peeling.

The external appearance of the strips and the produced powder showed the best when tubers not peeled before blanching or citric acid treatment.

The study follows the effect of storage JAP for a period of three and six months of storage on the chemical properties and showed no marked changes during this period.

The JAP obtained has been studied to reduce the aggregation caused by the presence of inulin sugar by using addition of wheat flour.

The finding referred to the possibility of using wheat flour at rates of 10% up to 50% to enhance this character.

American Psychological Association (APA)

Mustafa, Mustafa Kamal& al-Fakhrani, Ala al-Din Mahmud& Abbas, Muhammad Nur al-Din. 2021. Effect of some treatments of Jerusalem artichoke tubers on the resulted powder for food process uses. Fayoum Journal of Agricultural Research and Development،Vol. 35, no. 2, pp.274-290.
https://search.emarefa.net/detail/BIM-1274029

Modern Language Association (MLA)

Abbas, Muhammad Nur al-Din…[et al.]. Effect of some treatments of Jerusalem artichoke tubers on the resulted powder for food process uses. Fayoum Journal of Agricultural Research and Development Vol. 35, no. 2 (2021), pp.274-290.
https://search.emarefa.net/detail/BIM-1274029

American Medical Association (AMA)

Mustafa, Mustafa Kamal& al-Fakhrani, Ala al-Din Mahmud& Abbas, Muhammad Nur al-Din. Effect of some treatments of Jerusalem artichoke tubers on the resulted powder for food process uses. Fayoum Journal of Agricultural Research and Development. 2021. Vol. 35, no. 2, pp.274-290.
https://search.emarefa.net/detail/BIM-1274029

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references : p. 287-289

Record ID

BIM-1274029