Chips Production from Jerusalem Artichoke (Helianthus tuberosus L.)

Cem Baltacıoğlu, Ali Esin

Department of Food Engineering of Faculty of Engineering, Middle East Technical University, Ankara, Turkey.

DOI: 10.4236/fns.2012.39174                

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.

Keywords

Jerusalem Artichoke; Chips; Frying; Microwave Cooking

Conflicts of Interest

The authors declare no conflicts of interest.

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