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

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Food Science and Technology Dept., Faculty of Agriculture, Fayoum University

Abstract

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.
 

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