Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.)

BACKGROUND: The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. RESULTS: Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi‐trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber. CONCLUSION: A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable. © 2012 Society of Chemical Industry     

Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties

Jerusalem artichoke (Helianthus tuberosus L.) has recently attracted interest as a cheap form of biomass. As a food, tubers of the plant have a characteristic flavour and functional ingredients. For convenience of consumption and to prevent degradation of the high molecular weight moiety of inulin, we examined methods of preparing dried tuber chips. Chips contained inulin, other dietary fibres, and a small amount of polyphenol. The high activity of polyphenol oxidase in raw tubers suggested that blanching for more than 2 min would be required to maintain the paleness of the tubers while drying. Dried tubers had considerable water-holding capacity at low temperatures and viscosity-lowering activity on potato starch paste while heating. These results suggest that Jerusalem artichoke tubers could be more widely utilised in the food industry as a functional modifier of other materials.     

Composition and digestion in the pig gastrointestinal tract of Jerusalem artichoke tubers

The digestion in the pig gastrointestinal tract of fructans from Jerusalem artichoke (Helianthus tuberosus L.) tubers was investigated. The tuber sample, and duodenal and ileal digesta and faeces from pigs fed the tubers, were analysed for chemical composition, and the gel filtration profiles of fructans from tubers and duodenal and ileal digesta examined.The tuber sample contained, on a dry matter basis, 60 g kg⁻¹ ash, 122 g kg⁻¹ crude protein, 7 g kg⁻¹ crude fat, 654 g kg⁻¹ soluble sugars (glucose, fructose, sucrose and fructans), 6 g kg⁻¹ starch, 6 g kg⁻¹ permanganate lignin and 147 g kg⁻¹ non-fructans, non-starch polysaccharides. Sucrose (319 g kg⁻¹) and fructans (288 g kg⁻¹) were the main components.About 50% of the fructans were degraded anterior to the duodenum, but little further degradation occurred during passage through the small intestine. The gel filtration profiles established that the molecular weight of the fructans did not significantly change between the diet and terminal ileum.     

Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

BACKGROUND: In the tubers of Jerusalem artichoke (Helianthus tuberosus L.) the main carbohydrate is the well‐known prebiotic inulin, which is a good growth substrate for gut microorganisms. Jerusalem artichoke tuber is traditionally consumed boiled or pickled rather than in fermented form. Lactic acid bacteria are traditionally used in the production of fermented foods; nevertheless their behavior and metabolite production are considerably influenced by the substrate. The purpose of this study was to investigate the growth and production of the most important sensorically and antimicrobially active metabolites of different Lactobacillus strains on Jerusalem artichoke juice. RESULTS: All investigated strains grew well (in the range 10⁹ cfu mL^?1) in the media. The organic acids (lactic acid, 110–337 mmol L^?1; acetic acid, 0–180 mmol L^?1; and succinic acid, 0–79 mmol L^?1), hydrogen peroxide (0.25–1.77 mg L^?1), mannitol (0.06–3.24 g L^?1), acetoin and diacetyl production of strains varies not only according to the species but also from strain to strain, which will be demonstrated and discussed in the paper. CONCLUSION: Our results showed that lactobacilli can be used for the fermentation of Jerusalem artichoke, which in this form could be used, alone or mixed with other raw food material, as a new synbiotic functional food. Copyright © 2011 Society of Chemical Industry     

菊芋资源的开发利用

根据国内外近期研究成果,简要介绍了菊芋的生长习性及菊芋块茎的主要成分,比较系统地介绍了菊芋资源的开发现状,其中包括菊芋粉、菊芋汁、菊糖、果糖和低聚果糖等主要菊芋制品的生产、功能性及其在食品工业中的应用。     

固定化菊粉酶的研究

报道了克鲁维酵母突变株（ｋｌｕｙｖｅｒｏｍｙｃｅｓ－ＵＶ－Ｇ－４０－３）所产菊粉酶的固定化及固定化酶的性质，并用固定化菊粉酶酶解洋姜提取液生产果糖，在分批式反应器中，当底物和固定化酶体积比为３．５∶１时，２．５ｈ水解率达到９２．４％，产率为２８．７ｇ／Ｌｈ，在连续填充床反应器中，在稀释率为０．５ｈ－１，转化率达９３．６％，产率为１５．７ｇ／Ｌｈ，半衰期达１１０ｄ以上。     

Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.)

Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical parameters investigated could explain the discolouration of the Jerusalem artichoke tubers.     

A simplified spectrophotometric method for the determination of inulin in Jerusalem artichoke (<Emphasis Type="Italic">Helianthus tuberosus</Emphasis> L.) tubers

A simple spectrophotometric method was developed for the analysis of inulin in Jerusalem artichoke tubers. The inulin was extracted from the artichoke tuber samples using accelerated solvent extraction method, before subsequent hydrolysis in acid condition. The hydrolysates were then analyzed for fructose using spectrophotometry. The spectrophotometric method is based on oxidation of fructose by periodate and evaluation of the remaining periodate by measuring the absorbance at 350 nm of the tri-iodide complex formed, upon addition of potassium iodide. The optimum conditions for the detection of fructose were 0.1 mmol L⁻¹ periodate and 1.5 mmol L⁻¹ potassium iodide at pH 6.0. The proposed method was validated for its analytical performance parameters including accuracy, precision, and recovery. The method was applied to the determination of inulin in ten varieties of Jerusalem artichoke grown in the northeastern part of Thailand. The inulin content in the samples was found to be in the range of 63–75.5% dry weight, and the degree of polymerization was in the range of 14–20. The inulin contents obtained from the proposed spectrophotometry were not significantly different (p = 0.05) from those obtained from high-performance anion-exchange chromatography coupled with pulsed amperometric detection. The results indicated that the present spectrophotometric method can be used as an alternative to chromatographic analysis for the determination of inulin in plant samples.     

Norwegian‐grown Jerusalem artichoke (Helianthus tuberosus L.): morphology and content of sugars and fructo‐oligosaccharides in stems and tubers

BACKGROUND: Two field trials growing Jerusalem artichoke (Helianthus tuberosus L.) are discussed. Twenty genetic variants were compared in order to find genotypes suitable for Norwegian production. A second trial investigated the above‐ground part of early and late variants. RESULTS: The highest yield (28.7 t ha^?1) and highest amount of tubers per plant was obtained in early variants, e.g. the white Tysnes gave 1.72 kg tubers plant^?1. Early variants had a markedly lower portion of smooth tubers. Late variants gave the most preferable tuber shape, but low yield. Only a weak correlation was found between dry matter content and total content of fructo‐oligosaccharides (FOS) (r = 0.255) in the tubers. The mean content of FOS including sucrose through all variants was found to be 116 g kg^?1 fresh weight (FW) or 550 g kg^?1 dry weight (DW). The average chain length of FOS in the tubers was found to be DP3.9. There was no difference in tuber FOS content between early and late variants. The highest above‐ground amount biomass was found for the late variants when harvested in September. The content of soluble carbohydrates was found to be highest in stalks in August (sucrose and FOS major compounds). CONCLUSION: Early variants give the highest tuber yield under Norwegian growing conditions. Late variants give highest above‐ground biomass. Copyright © 2010 Society of Chemical Industry     

Feeding differently processed soya bean Part 1. Effect on performance,protein utilization,relative organ weights,carcass traits and economics of producing broiler-chickens

The comparative utilization of differently processed (roasted, cooked and oil cake) soya bean base diets and groundnut cake diet were evaluated in a feeding trial using 100 day-old Anak broiler-chicks. The response criteria included performance, protein utilization, relative organ weights, carcass traits and economy of production. At the end of the feeding trial, the average weight gains of chicks fed processed soya bean diets were significantly (P < 0.05) higher than those fed groundnut cake and raw soya bean diets. Both feed consumption and efficiency were significantly (P < 0.05) enhanced by processing. For example, feed consumption was highest in the chicks fed soya bean oil cake and least in those fed raw bean. Feed efficiency was best in chicks fed roasted soya bean. The relative weights [g/100g body wt.] of the liver, kidneys, lungs, heart, gizzard and bursa were not significantly affected by the differently processed soya bean while the raw bean (unprocessed) significantly (P < 0.01) increased pancreas weight. The dressed weight [%], eviscerated weight [%] and the relative weight of the thigh, drumsticks, chest, back and head were not significantly influenced by the dietary treatments. However, the relative weights of the shank and belly fat were significantly (P < 0.05) affected. Cost-benefit analysis showed that the processed soya bean gave higher profit than groundnut cake diet. Among the soya bean diets, profit was in the order: roasted > cooked > oil cake > raw bean.     

生物型洋姜饮料的研制

利用廉价的洋姜为原料,经过脱皮、护色、切片、过滤、生物水解、调配等工艺,研制出一种色泽、风味和口感都很好的洋姜饮料,从而为洋姜的精深加工提供一定的思路和方法。     

Changes in physicochemical characteristics and antioxidant activities of Jerusalem artichoke tea infusions resulting from different production processes

The physicochemical properties of Jerusalem artichoke (Helianthus tuberosus L.) tea infusions produced using drying, roasting, puffing, and extrusion methods were investigated. The surfaces of puffed and extruded artichokes were more porous than the surfaces of dried and roasted artichokes. The water solubility index was highest for tea infusions of extruded and puffed artichokes. The total phenolic contents and antioxidant activities of artichoke tea infusions were in the order of puffed>extruded> roasted>hot air dried. Moderate and fine particle sizes used for tea infusions had the highest browning degrees and antioxidant activities, similar to total phenolic contents. Basic data are provided with implications for further development of processed food products, including tea bags using Jerusalem artichoke.     

Scale‐up batch fermentation of bioethanol production from the dry powder of Jerusalem artichoke (Helianthus tuberosus L.) tubers by recombinant Saccharomyces cerevisiae

This study is a first exploration of industrial bioethanol production from the dry powder of Jerusalem artichoke (Helianthus tuberosus L.) tubers by recombinant S. cerevisiae 6525. Scale‐up fermentation of bioethanol production from the dry powder of Jerusalem artichoke tubers by recombinant Saccharomyces cerevisiae 6525 was carried out at the scale of 50 and 500 L agitating fermentors. For the 50 L fermentor, 85.67 g/L of ethanol was obtained within 72 h of fermentation, and the ethanol yield was 90.1%. For the 500 L fermentor, the highest ethanol concentration of 77.00 g/L was achieved at 84 h, and the ethanol yield was 81.01%. These results indicated that a relatively high yield of ethanol could also be obtained from a scaled‐up fermentation of Jerusalem artichoke powder. Thus, it may be feasible to use a Jerusalem artichoke tuber feedstock to carry out ethanol fermentations using the recombinant S. cerevisiae 6525 for industrial production. Copyright © 2016 The Institute of Brewing & Distilling     

菊芋酸乳饮料的研制

以菊芋、牛奶为主要原料,将菊芋酶法水解,选取嗜热链球菌和保加利亚乳杆菌(1∶1)的混合菌种为发酵剂进行乳酸发酵生产酸乳饮料。通过L9(34)正交试验优化了发酵工艺参数,即蔗糖用量6%,菊芋水解液与牛奶配比为1∶5(w/w),菊芋水解液还原糖含量12%,发酵时间12h。制成的菊芋乳酸饮料滋味独特,香气浓郁,价格低廉,具有较高的营养和保健价值。     

Feeding differently processed soya bean. Part 1. Effect on performance, protein utilization, relative organ weights, carcass traits and economics of producing broiler-chickens.

The comparative utilization of differently processed (roasted, cooked and oil cake) soya bean base diets and groundnut cake diet were evaluated in a feeding trial using 100 day-old Anak broiler-chicks. The response criteria included performance, protein utilization, relative organ weights, carcass traits and economy of production. At the end of the feeding trial, the average weight gains of chicks fed processed soya bean diets were significantly (P less than 0.05) higher than those fed groundnut cake and raw soya bean diets. Both feed consumption and efficiency were significantly (P less than 0.05) enhanced by processing. For example, feed consumption was highest in the chicks fed soya bean oil cake and least in those fed raw bean. Feed efficiency was best in chicks fed roasted soya bean. The relative weights [g/100 g body wt.] of the liver, kidneys, lungs, heart, gizzard and bursa were not significantly affected by the differently processed soya bean while the raw bean (unprocessed) significantly (P less than 0.01) increased pancreas weight. The dressed weight [%], eviscerated weight [%] and the relative weight of the thigh, drumsticks, chest, back and head were not significantly influenced by the dietary treatments. However, the relative weights of the shank and belly fat were significantly (P less than 0.05) affected. Cost-benefit analysis showed that the processed soya bean gave higher profit than groundnut cake diet. Among the soya bean diets, profit was in the order: roasted greater than cooked greater than oil cake greater than raw bean.     

菊芋花盘酚类物质提取和体外抗氧化活性研究

目的:明确不同的提取剂对菊芋(Helianthus tuberosus)花盘中次生代谢物质含量和体外抗氧化活性的影响,并探究花盘中的主要的酚类物质。方法:以菊芋花盘干粉为实验材料,使用了不同体积分数的乙醇、甲醇、丙酮等有机溶剂对材料进行提取,测定了总酚、总黄酮含量,并使用FRAP、DPPH、ABTS三种抗氧化方法测定样品的抗氧化活性。通过超效液相色谱的方法测定菊芋花盘中主要的酚类物质。结果:60%乙醇提取的情况下总酚含量最高,70%丙酮提取的情况下总黄酮含量最高,菊芋花盘的抗氧化活性较强并且液相分析结果表明槲皮素是其最主要酚类物质。结论:不同的提取液对菊芋花盘的次生代谢物提取含量影响显著,不同的抗氧化方法均表明菊芋花盘有较强的抗氧化活性,槲皮素作为菊芋花盘的主要酚类物质可以进一步开发利用。      

菊芋酶解制备低聚果糖糖浆的工艺优化及功能评价

菊芋块茎富含菊糖,是制备低聚果糖（Fructooligosaccharides,FOS）的主要原料之一,新鲜菊芋块茎直接酶法加工用于功能性糖浆的制备可以丰富菊芋综合加工的应用。本研究以新鲜菊芋块茎为原料,通过系统研究菊芋内源酶、菊粉内切酶、葡聚糖内切酶、木聚糖酶、聚半乳糖醛酸酶和单宁酶在鲜菊芋酶法加工制备低聚果糖糖浆中的作用规律和酶解效果,建立并优化了酶法制备低聚果糖糖浆的工艺。结果表明,最优酶解工艺如下：菊芋浆在50℃和pH5.0条件下,加入0.08 U/g单宁酶酶解4 h,再加入0.08 U/g葡聚糖内切酶、0.08 U/g木聚糖酶、0.07 U/g聚半乳糖醛酸酶和12 U/g菊糖内切酶组合酶解8 h,酶解液浓缩2倍后获得低聚果糖糖浆成品。成品中低聚果糖和单宁的含量分别为53.72和3.11 g/L,DPPH自由基清除率、羟基自由基清除率和总抗氧化能力分别为82.23%、30.47%和2.78μmol/mL。以制备的低聚果糖糖浆为唯一碳源替代MRS培养基中的葡萄糖,植物乳杆菌、嗜热链球菌和副干酪乳杆菌的生长速率较未经酶解的菊芋原浆作为MRS培养基的唯一碳源时,分别提高了33.33%...     

菊芋低聚果糖抗运动疲劳作用研究

目的 探究菊芋低聚果糖抗运动疲劳作用.方法 利用C2C12细胞和SD大鼠作为研究对象,通过大鼠跑步耐力试验,测定不同剂量组和对照组糖原、血清氨、无机磷酸盐、乳酸含量,以及肌肉乳酸脱氢酶(lactate dehydrogenase,LDH)和血清肌酸激酶(creatine kinase,CK)活性、血浆丙二醛(malon...     

Polyamines content in plant derived food: A comparison between soybean and Jerusalem artichoke

This paper aims to compare the dietary polyamine intake coming from foods derived from two different plants: soybean (Glycine max L.) well known and universally utilised both fresh and processed, and Jerusalem artichoke (Helianthus tuberosus L.) tuber, not yet well known and scarcely utilised in the everyday diet. Free, soluble and insoluble conjugated polyamines were determined in different soy-derived foodstuffs such as milk, tofu and fermented soy sauce, and in soybeans coming from two different organic experimental fields (Imola and Altedo, Bologna, Italy). Results show that free polyamines (in particular putrescine and spermidine) were present in relevant amounts especially in tofu and soy sauce. Conversely, the Helianthus parenchymatous medulla tissue, which is the only edible part of the tuber, contains very low levels of polyamines, which are instead preferentially accumulated in the buds. These data could suggest a preferential utilisation of Helianthus tuber in the diet of people with special needs, such as patients treated by chemotherapy and patients with diabetes.