Khalil, M., Abd El-Hameed, A., El-Gammal, R., Abd El-Razek, S. (2014). PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES. Journal of Food and Dairy Sciences, 5(12), 849-869. doi: 10.21608/jfds.2014.53243
Mona M. Khalil; Azza K. Abd El-Hameed; Rania El-Gammal; Samah M. Abd El-Razek. "PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES". Journal of Food and Dairy Sciences, 5, 12, 2014, 849-869. doi: 10.21608/jfds.2014.53243
Khalil, M., Abd El-Hameed, A., El-Gammal, R., Abd El-Razek, S. (2014). 'PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES', Journal of Food and Dairy Sciences, 5(12), pp. 849-869. doi: 10.21608/jfds.2014.53243
Khalil, M., Abd El-Hameed, A., El-Gammal, R., Abd El-Razek, S. PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES. Journal of Food and Dairy Sciences, 2014; 5(12): 849-869. doi: 10.21608/jfds.2014.53243
PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES
Tartufi (Jerusalem artichoke) (J.A)is considered as a tuber crops ,rich in carbohydrates specially inulin which analyzed to fructose. Eight mixtures were prepared from tartufi powder and roasted flour from wheat, chickpeas, lentils and broad beans in addition to the powder of carrot, fenugreek, peas, sesame seeds , dried orange , sucrose beside some spices and herbs. Chemical composition, minerals, phenolic compounds, flavonoids compounds and the nutritional value were determined for different mixtures before and after storage at ambient temperature. Results , showed high increase in moisture in formula F6 (10.30%), protein in formula F5 (17.74%), inulin in formula F7 (9.33%), carbohydrates in formula F2 (65.45%) and free amino acids in formula F6 (3488 mg/100gm), the highest percentage in phosphorus and potassium exhibited in formula F1 and F2 which recorded 683.48 and 377.21 mg/100gm respectively, also results for phenolic and flavonoids compounds indicated that there were an observed increase and decrease at zero time and after 8 months . Three new products were processed from the previous mixtures namely bars, drinks and cream soup as follow: bars was processed from formula F1 to F8 and drinks was processed from formula F1 to formula F5 while cream soup prepared from formula F6,7 and F8 , these all mixtures were organoleptically evaluated and the results showed that the best acceptability being for formula F3 when compared with the others, while after storage for 8 months all mixtures have a moderate degrees of acceptability except mixture 5 and 7 .All drinks had a good degree of acceptability except mixture 5 after processing while after storage for 8 months both of mixture 2,3 and 4 had a high degree of acceptability, also cream soup had a high degree of acceptability. Obtained results showed that 100 gm of each formulated tartufi mixtures provides children about 32 to 36% of energy, from 49 to 93% of protein, 71 to 147.84% of phosphorus , 7.83 to 10.32% of potassium for children, 17 to 19.39% of calcium and 108.5 to 208.3% of iron. Also provides male about 16 to 19% and female about 18 to 21% of energy daily requirements, provides male and female with protein level ranged from 16 to 31% and 20 to 38% respectively of daily requirement, provides male and female with about 50 to 100% of phosphorus requirements, 18 and 23% of potassium for male and female, 16.74 to 20.24% of calcium for male and female , 135.62 to 260.37% of iron for male and female from 60.27 to 115.72% of daily requirements respectively .
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