Abu-Salem, F., Abou-Arab, A. (2008). CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS. Journal of Food and Dairy Sciences, 33(11), 7905-7921. doi: 10.21608/jfds.2008.125173
Ferial M. Abu-Salem; Azza A. Abou-Arab. "CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS". Journal of Food and Dairy Sciences, 33, 11, 2008, 7905-7921. doi: 10.21608/jfds.2008.125173
Abu-Salem, F., Abou-Arab, A. (2008). 'CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS', Journal of Food and Dairy Sciences, 33(11), pp. 7905-7921. doi: 10.21608/jfds.2008.125173
Abu-Salem, F., Abou-Arab, A. CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS. Journal of Food and Dairy Sciences, 2008; 33(11): 7905-7921. doi: 10.21608/jfds.2008.125173
CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS
Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt
Abstract
Chemical composition of Jerusalem artichoke tubers collected from Egypt contained moisture, fat, reducing sugars, protein, total carbohydrates, fiber and ash at levels of 70.72, 0.42, 3.98, 7.25, 18.89, 3.81 and 2.52 % on dry weight basis, respectively. The tubers a good source rich source of K (4377.0 mg/kg) and contained moderate levels of P (790.30), Ca (424.12), Mg (168.19), and Na (32.10 mg/kg). However, Zn (11.97), Fe (11.15), and Cu (7.9 mg/kg) were detected at lower levels. In most cases compounds of the plant increased with drying process. Flour made from the tuber of the plant produced by different drying methods (sun, oven and microwave drying) in most cases chemical composition not affected among the three methods of drying, i.e. sun-drying method (at 40 ºC/72 hr, 50 ºC/50 hr and 60 ºC/36 hr), oven- drying method (at 40 ºC/12 hr, 50 ºC/9 hr and 60 ºC/7 hr), and microwave method (at a medium power level 60 ºC/7 min). Functional groups of Jerusalem artichoke flour were known were in terms of (%) Transmittance and wave numbers (cm-1) by FT-IR- Spectrum. Qualitative and quantitive analysis of trace elements in the Jerusalem artichoke flour by X-ray Fluorescence were studied. Trace elements detected as oxides were, K, Ca, P, and S. So we can storage the plant as flour by using any of dried methods in this study and the flour made from Jerusalem artichokes can be used as a low-calorie, bulking agent in pasta, baked goods and other processed foods.
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