Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

Abstract

In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products.

Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

“…In contrast, Jerusalem artichoke and cauliflower have very low other total carbohydrates compared to wheat flour ( Table 2 ), which positively affects the caloric value of the total soup formula when the JACF mixture replaces wheat flour 5-20%. The effect of mushroom, Jerusalem artichoke , and cauliflower on the chemical composition of the total soup mixtures agrees with Roncero-Ramos et al, Ahmed and Ali; Yaseen et al, and Öztürk and Serdaroğlu [ 5 , 12 , 26 , 27 ] who reported the proximate compositions of the above plants.…”