Chips Production from Jerusalem Artichoke (<i>Helianthus tuberosus</i> L.)

Abstract

Jerusalem artichoke has been cultivated in various regions without any special breeding technique. As a food, Jerusalem artichoke has a characteristic flavour and functional ingredients including inulin, other dietary fibers, minerals and traces of polyphenol. The production of chips from Jerusalem artichoke was examined in this study because it contains high amount of inulin. Inulin gives health promoting effects especially for the people suffering from diabetes. Firstly,chips production from Jerusalem artichoke was studied in the scope of properties like moisture, oil, color, texture, sensory. After cleaning, tubers prepared in specified size and slices were cooked in the deep fat fryer or microwave oven. The best results obtained for frying and microwave oven application of Jerusalem artichoke were obtained at 180℃ for 240s treatment time and at 600 W for105s, respectively

Innovative Modification of Traditional Burger

“…However, the blends containing 10, 20 and 30% red radish scored highest in overall acceptability, but it was significantly differences compared to which contain 40 and 50% artichoke . In general, the beef burger blends showed that the high consumer acceptable with respect to all sensory properties these results agreement with those obtained by Baltacıoğlu and Esin,(2012) who reported that the cooking methods were used for chips production from artichoke.…”

“…Data in table(3) showed that potassium represented the highest value of mineral content while manganese and cupper constituted the lowest value of both raw and cooked samples of red radish and artichoke . These results are in agreement with those obtained byLópez et.…”

The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage

“…It can be suggested that frying (stronger processing conditions) led at the same time to greater darkness (L*) and to the generation of redness via Maillard reaction and caramelisation reactions that was previously described by Ngadi et al [29] and Kerr [30]. Similar observation was made in case of frying and microwave cooking of Jerusalem Artichoke chips [31].…”

Physico‐chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

“…Yüksel (2014) observed that wheat and corn chips showed 21.48–34.02% and 22.51–28.28% oil absorption, respectively. Baltacıoğlu & Esin (2012) reported that the fat contents of commercial fried corn chips, commercial fried potato chips and commercial baked potato chips were determined as 25.0%, 31.0% and 15.89%, respectively. Similarly, corn chips were reported to contain 24.90% fat (Sayaslan et al ., 2016).…”

“…Yüksel (2014) observed that L* , a* and b* were 64.53, 9.39 and 30.21 for wheat chips fried for 60 s at 180 °C and 54.84, 16.41 and 41.22 for corn chips fried for 60 s at 180 °C, respectively. It was also observed that addition of spices and cooking method (baking or frying) significantly affected colour characteristics of chips containing Jerusalem artichoke (Baltacıoğlu & Esin, 2012). The Maillard reaction between amino acids and reducing sugars results in non‐enzymatic browning, which reduces the brightness of the product.…”