Publication: Inulin Powder Production from Jerusalem Artichoke (Helianthus tuberosus L.) Tuber Powder and Its Application to Commercial Food Products
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Issued Date
2017-08-01
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ISSN
17454549
01458892
01458892
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2-s2.0-84992502940
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food Processing and Preservation. Vol.41, No.4 (2017)
Suggested Citation
Krittiya Khuenpet, Weerachet Jittanit, Sarote Sirisansaneeyakul, Warangkana Srichamnong Inulin Powder Production from Jerusalem Artichoke (Helianthus tuberosus L.) Tuber Powder and Its Application to Commercial Food Products. Journal of Food Processing and Preservation. Vol.41, No.4 (2017). doi:10.1111/jfpp.13097 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/41413
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Inulin Powder Production from Jerusalem Artichoke (Helianthus tuberosus L.) Tuber Powder and Its Application to Commercial Food Products
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Abstract
© 2016 Wiley Periodicals, Inc. The objectives of this study were to (1) determine sugars, fructo-oligosaccharides (FOS) and inulin-type fructans of Jerusalem artichoke tuber (JAT) powder and JAT inulin extract; (2) compare the chemical compositions of JAT powder and JAT inulin powder; and (3) investigate the effect of fortifying JAT inulin powder into various commercial products on the sensorial characteristics of products. The result showed that after hot water extraction, the amounts of sugars, FOS and inulin-type fructans in JAT inulin extract significantly increased (P < 0.05) when compared with those of JAT powder. Protein and total dietary fiber contents in JAT inulin powder decreased around 1.6 and 5.7 times comparing with JAT powder. The result of fortifying JAT inulin powder into four commercial products such as rice porridge, instant cereal drink, ready mixed soya powder and chocolate malt mixed beverage showed that the addition of inulin lessened the sensorial scores of all products. Practical Applications: JAT contains health promoting compounds such as inulin and FOS which can be applied in food as dietary fiber supplement and prebiotics. The process of inulin production from JAT was developed and might be applied in the food industry. The consumption of inulin and FOS of 5–15 g/day has been reported to be beneficial to human health and showed evidence of prebiotic activity. At present, inulin was fortified in various kinds of commercial food products in Thailand. Therefore, it was interesting to fortify minimum recommended inulin daily intake of 5 g per serving size of commercial products. The sensorial evaluation results of samples fortified with JAT inulin in this study provided useful information for product development to be realized before commercially launching these JAT inulin fortified products to the market. Moreover, the JAT powder produced from grinding dried JAT could be sold as a food supplement due to its inulin and other nutrient contents.