BibTex RIS Cite

Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters

Year 2013, Volume: 11 Issue: 2, 14 - 20, 01.06.2013

Abstract

Jerusalem artichoke has been grown 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, and minerals. The production of crisp from Jerusalem artichoke was investigated in this study because it contains high amount of inulin. Inulin may provide health promoting effects especially for the people suffering from diabetes. Crisp production from Jerusalem artichoke was studied in the scope of properties such as moisture, oil, color, texture and sensory. After cleaning, tubers were boiled and given shape in the form of slices. Slices were cooked in the bench top deep fat fryer or microwave oven. For crisps with Jerusalem artichoke, best results for frying and microwave oven applications were obtained at 180°C for 180s and at 900W for 60s, respectively

References

  • Slimestad, R., Seljasen, R., Meijer, K., Skar, S.L., 2010. Norwegian-grown Jerusalem artichoke (Helianthus tuberosus L.): Morphology and content of sugars and fructo-oligosaccharides in stems and tubers. Journal of the Science of Food and Agriculture 90: 956–964.
  • Marx, S.P., Nosberger, J., Frehner, M., 1997. Seasonal variation of fructan-bfructosidase (FEH) activity and characterization of a β-(2 1)-linkage specific FEH from tubers of Jerusalem artichoke (Helianthus tuberosus). New Phytologist 135: 267– 277.
  • Luo, J., Rizkalla, S.W., Alamowitch, C., Boussairi, A., Blayo, A., Barry, J.L., Laffitte, A., Guyon, F., Bornet, F.R., Slama, G., 1996. consumption of short-chain fructooligosaccharides by healthy subjects decreased basal hepatic glucose production but had no effect on insulin- stimulated glucose metabolism. American Journal of Clinical Nutrition 63: 939–945.
  • Yamashita, K., Kawai, K., Itakura, M., 1984. Effect of fructo-oligosaccharides on blood glucose and serum lipids in diabetic subjects. Nutrition Research 4: 961–966.
  • Kaur, N., Gupta, A.K., 2002. Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences 27:703–714.
  • Niness, K.R., 1999. Inulin and oligofructose: What are they? Journal of Nutrition 129: 1402–1406.
  • Pan, L., Sinden, M.R., Kennedy, A.H., Chai, H., Watson, L.E., Graham, T.L., 2009. Bioactive constituents of Helianthus tuberosus (Jerusalem artichoke). Phytochemistry Letters 2: 15–18.
  • Righetti, L., Tassoni, A., Bagni, N., 2008. Polyamines content in plant derived food: A comparison between soybean and Jerusalem artichoke. Food Chemistry 111: 852–856.
  • Gazmuri, A.M., Bouchon, P., 2009, Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chemistry 115(3): 999–1005.
  • Oztop, M.H., Sahin, S., Sumnu, G., 2009. Optimization of microwave frying of potato chips by using Taguchi Technique. Journal of Food Engineering 79: 83-91.
  • Dogan, S., Dogan, M., 2004. Determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp. chaubardii var. chaubardii). Food Chemistry 88:69-77.
  • Mazzafera, P., Robinson, S.P., 2000. Characterization of polyphenol oxidase in coffee. Phytochemistry 55: 285–296.
  • Colak, A., Sahin, E.,Yildirim, M., Sesli, E., 2006. Polyphenol oxidase potentials of three wild mushroom species harvested from Liser High Plateau, Trabzon. Food Chemistry 103:1426-1433.
  • Krokida, M.K., Maroulis, Z.B., 2001. Quality changes during drying of food materials. In: Drying Technoogy in Agriculture and Food Sciences (Mujumdar A S, ed). Delhi, India.
  • Lin, T.M., Durance, T.D., Scaman, C.H., 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International 31(2): 111–117.
  • Arocas, A., Sanz, T., Fiszman, S.M., 2009. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches. Food Hydrocollids 23: 2478-2484.
  • Whistle, R.L., Bemiller, J.N., 1994. Starch: Chemistry and technology. 2rd ed. USA: Academic Press.
  • Speers, R.A., Tung, M.A., 1986. Concentration and temperature dependence of flow behavior of xanthan gum dispersions. Journal of Food Science 51: 96–98.
  • Urlacher, B., Noble, O., 1997. Xanthan Gum. Thickening and gelling agents for food. A. Imeson ed. London: Chapman & Hall.
  • Official Methods of Analysis.1995. Association of Official Washington. 16th edition.
  • James, C.S., 1995. Analytical Chemistry of Foods. London: Blackie Academic and Professional.
  • McGuire, R.G., 1992. Reporting of objective color measurements. Hortscience 27(12): 1254-1255.
  • Meilgraad, M., Civille, G.V., Carr, B.T., 1991. Sensory Evaluation Tehniques. 4th ed. Boca Raton: CRC Press.
  • Kays, S.J., Nottingham, S.F., 2008. Biology and Chemistry of Jeruslaem Artichoke: Helianthus tuberosus L. Boca Raton: CRC Press.
  • Ni, H., Datta, A.K., 1999. Moisture, oil and energy transport during deep fat frying of food materials. Food and Bioproducts Processing 77(3): 194-204.
  • Krokida, M. K., Oreopoulou, V., Maroulis, Z.B., 2000. Water loss and oil uptake as a function of frying time. Journal of Food Engineering 44(1): 39- 46.
  • Southern, C.R., Chen, X.D., Farid, M.M., Howard, B., Eyres, L., 2000. Determining internal oil uptake and water content of fried thin potato crisps. Food and Bioproducts Processing 78(3): 119-125.
  • Baixauli, R., Salvador, A., Fiszman, S.M., Calvo, C., 2002. Effect of addition of corn flour and colorants on the color of fried, battered squid rings. European Food Research and Technol. 215:457–461.
  • Pedreschi, F., Aguilera, J.M., Pyle, L., 2001. Textural characterization and kinetics of potato strips during frying. Journal of Food Science 66: 314–318.
  • Krokida, M.K., Oreopoulou, V., Maroulis, Z.B., Kouris-Marinos, D., 2001. Colour changes during deep fat frying. Journal of Food Engineering 48: 219-225.
  • Oduro I. Clarke, B., 1999. The quality assessment of gari produced by using microwave energy. International Journal of Food Science and Technology 34(4):365–370.
  • Vadivambal, R., Jayas, D.S., 2007. Changes in quality of microwave-treated agricultural products— a review. Biosystem Enginnering 98: 1-16.
  • Segnini, S., Dejmek, P., Öste, R., 1999. Reproducible texture analysis of potato chips. Journal of Food Science 64(2): 309-312.
  • Pedreschi, F., Moyano P., Kaack, K., Granby, K., 2005. Color changes and acrylamide formation in fried potato slices. Food Research International 38: 1–9.
  • Garayo, J., Moreira, R., 2002. Vacuum frying of potato chips. Journal of Food Engineering 55: 181– 191.

Yer Elmasından Helianthus tuberosus L. Cips Üretimi ve Kalite Parametrelerinin İncelenmesi

Year 2013, Volume: 11 Issue: 2, 14 - 20, 01.06.2013

Abstract

Yer elması özel yetiştirme teknikleri olmadan birçok bölgede yetiştirilmektedir. Bir gıda olarak yer elması kendine özgü karakteristik lezzet ve fonksiyonel bileşen olarak inulin ve diğer lif ve mineralleri içermektedir. Yüksek oranda inulin içerdiğinden dolayı bu çalışmada yer elmasından cips üretimi araştırılmıştır. İnulinin özellikle diyabet hastası kişilerde sağlığa yararlı etkileri bulunmaktadır. Yer elmasından cips üretimi nem, yağ, renk, tekstür ve duyusal özellikler açısından incelenmiştir. Temizlenen yumrular, haşlanmış ve dilim formunda şekillendirilmiş ve tezgah üstü derin yağ kızartma makinesinde veya mikrodalga fırından pişirilmiştir. Yer elmasında mikrodalga fırın uygulamasında ve kızartmada en iyi sonuçlar sırasıyla 180°C’de 180 saniye ve 900W’ta 60 saniye uygulama süresinde elde edilmiştir

References

  • Slimestad, R., Seljasen, R., Meijer, K., Skar, S.L., 2010. Norwegian-grown Jerusalem artichoke (Helianthus tuberosus L.): Morphology and content of sugars and fructo-oligosaccharides in stems and tubers. Journal of the Science of Food and Agriculture 90: 956–964.
  • Marx, S.P., Nosberger, J., Frehner, M., 1997. Seasonal variation of fructan-bfructosidase (FEH) activity and characterization of a β-(2 1)-linkage specific FEH from tubers of Jerusalem artichoke (Helianthus tuberosus). New Phytologist 135: 267– 277.
  • Luo, J., Rizkalla, S.W., Alamowitch, C., Boussairi, A., Blayo, A., Barry, J.L., Laffitte, A., Guyon, F., Bornet, F.R., Slama, G., 1996. consumption of short-chain fructooligosaccharides by healthy subjects decreased basal hepatic glucose production but had no effect on insulin- stimulated glucose metabolism. American Journal of Clinical Nutrition 63: 939–945.
  • Yamashita, K., Kawai, K., Itakura, M., 1984. Effect of fructo-oligosaccharides on blood glucose and serum lipids in diabetic subjects. Nutrition Research 4: 961–966.
  • Kaur, N., Gupta, A.K., 2002. Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences 27:703–714.
  • Niness, K.R., 1999. Inulin and oligofructose: What are they? Journal of Nutrition 129: 1402–1406.
  • Pan, L., Sinden, M.R., Kennedy, A.H., Chai, H., Watson, L.E., Graham, T.L., 2009. Bioactive constituents of Helianthus tuberosus (Jerusalem artichoke). Phytochemistry Letters 2: 15–18.
  • Righetti, L., Tassoni, A., Bagni, N., 2008. Polyamines content in plant derived food: A comparison between soybean and Jerusalem artichoke. Food Chemistry 111: 852–856.
  • Gazmuri, A.M., Bouchon, P., 2009, Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chemistry 115(3): 999–1005.
  • Oztop, M.H., Sahin, S., Sumnu, G., 2009. Optimization of microwave frying of potato chips by using Taguchi Technique. Journal of Food Engineering 79: 83-91.
  • Dogan, S., Dogan, M., 2004. Determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp. chaubardii var. chaubardii). Food Chemistry 88:69-77.
  • Mazzafera, P., Robinson, S.P., 2000. Characterization of polyphenol oxidase in coffee. Phytochemistry 55: 285–296.
  • Colak, A., Sahin, E.,Yildirim, M., Sesli, E., 2006. Polyphenol oxidase potentials of three wild mushroom species harvested from Liser High Plateau, Trabzon. Food Chemistry 103:1426-1433.
  • Krokida, M.K., Maroulis, Z.B., 2001. Quality changes during drying of food materials. In: Drying Technoogy in Agriculture and Food Sciences (Mujumdar A S, ed). Delhi, India.
  • Lin, T.M., Durance, T.D., Scaman, C.H., 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International 31(2): 111–117.
  • Arocas, A., Sanz, T., Fiszman, S.M., 2009. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches. Food Hydrocollids 23: 2478-2484.
  • Whistle, R.L., Bemiller, J.N., 1994. Starch: Chemistry and technology. 2rd ed. USA: Academic Press.
  • Speers, R.A., Tung, M.A., 1986. Concentration and temperature dependence of flow behavior of xanthan gum dispersions. Journal of Food Science 51: 96–98.
  • Urlacher, B., Noble, O., 1997. Xanthan Gum. Thickening and gelling agents for food. A. Imeson ed. London: Chapman & Hall.
  • Official Methods of Analysis.1995. Association of Official Washington. 16th edition.
  • James, C.S., 1995. Analytical Chemistry of Foods. London: Blackie Academic and Professional.
  • McGuire, R.G., 1992. Reporting of objective color measurements. Hortscience 27(12): 1254-1255.
  • Meilgraad, M., Civille, G.V., Carr, B.T., 1991. Sensory Evaluation Tehniques. 4th ed. Boca Raton: CRC Press.
  • Kays, S.J., Nottingham, S.F., 2008. Biology and Chemistry of Jeruslaem Artichoke: Helianthus tuberosus L. Boca Raton: CRC Press.
  • Ni, H., Datta, A.K., 1999. Moisture, oil and energy transport during deep fat frying of food materials. Food and Bioproducts Processing 77(3): 194-204.
  • Krokida, M. K., Oreopoulou, V., Maroulis, Z.B., 2000. Water loss and oil uptake as a function of frying time. Journal of Food Engineering 44(1): 39- 46.
  • Southern, C.R., Chen, X.D., Farid, M.M., Howard, B., Eyres, L., 2000. Determining internal oil uptake and water content of fried thin potato crisps. Food and Bioproducts Processing 78(3): 119-125.
  • Baixauli, R., Salvador, A., Fiszman, S.M., Calvo, C., 2002. Effect of addition of corn flour and colorants on the color of fried, battered squid rings. European Food Research and Technol. 215:457–461.
  • Pedreschi, F., Aguilera, J.M., Pyle, L., 2001. Textural characterization and kinetics of potato strips during frying. Journal of Food Science 66: 314–318.
  • Krokida, M.K., Oreopoulou, V., Maroulis, Z.B., Kouris-Marinos, D., 2001. Colour changes during deep fat frying. Journal of Food Engineering 48: 219-225.
  • Oduro I. Clarke, B., 1999. The quality assessment of gari produced by using microwave energy. International Journal of Food Science and Technology 34(4):365–370.
  • Vadivambal, R., Jayas, D.S., 2007. Changes in quality of microwave-treated agricultural products— a review. Biosystem Enginnering 98: 1-16.
  • Segnini, S., Dejmek, P., Öste, R., 1999. Reproducible texture analysis of potato chips. Journal of Food Science 64(2): 309-312.
  • Pedreschi, F., Moyano P., Kaack, K., Granby, K., 2005. Color changes and acrylamide formation in fried potato slices. Food Research International 38: 1–9.
  • Garayo, J., Moreira, R., 2002. Vacuum frying of potato chips. Journal of Food Engineering 55: 181– 191.
There are 35 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Cem Baltacıoğlu This is me

Ali Esin This is me

Publication Date June 1, 2013
Published in Issue Year 2013 Volume: 11 Issue: 2

Cite

APA Baltacıoğlu, C., & Esin, A. (2013). Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters. Akademik Gıda, 11(2), 14-20.
AMA Baltacıoğlu C, Esin A. Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters. Akademik Gıda. June 2013;11(2):14-20.
Chicago Baltacıoğlu, Cem, and Ali Esin. “Crisp Production from Jerusalem Artichoke Helianthus Tuberosus L. and Investigation of Quality Parameters”. Akademik Gıda 11, no. 2 (June 2013): 14-20.
EndNote Baltacıoğlu C, Esin A (June 1, 2013) Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters. Akademik Gıda 11 2 14–20.
IEEE C. Baltacıoğlu and A. Esin, “Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters”, Akademik Gıda, vol. 11, no. 2, pp. 14–20, 2013.
ISNAD Baltacıoğlu, Cem - Esin, Ali. “Crisp Production from Jerusalem Artichoke Helianthus Tuberosus L. and Investigation of Quality Parameters”. Akademik Gıda 11/2 (June 2013), 14-20.
JAMA Baltacıoğlu C, Esin A. Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters. Akademik Gıda. 2013;11:14–20.
MLA Baltacıoğlu, Cem and Ali Esin. “Crisp Production from Jerusalem Artichoke Helianthus Tuberosus L. and Investigation of Quality Parameters”. Akademik Gıda, vol. 11, no. 2, 2013, pp. 14-20.
Vancouver Baltacıoğlu C, Esin A. Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters. Akademik Gıda. 2013;11(2):14-20.

25964   25965    25966      25968   25967


88x31.png

Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.

Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).