• Title/Summary/Keyword: Jerusalem artichoke

Search Result 87, Processing Time 0.254 seconds

Physiochemical Characteristics of Raw and Dried Jerusalem Artichoke Jangachi (생돼지감자와 건조돼지감자 장아찌의 이화학적 특성)

  • Kang, Kyoung Kyu;Choi, Songyi;Kim, Jin Sook;Kim, Gi Chang;Kim, Kyung Mi
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.25 no.5
    • /
    • pp.887-892
    • /
    • 2015
  • Jerusalem artichoke is often stored poorly after harvesting due to its delicate skin. For this reason, Jerusalem artichoke is mainly distributed in the market as a dried material. In order to improve utilization of dried Jerusalem artichoke, we made Jangachi and analyzed physiochemical characteristics with raw Jerusalem artichoke Jangachi during storage. Raw Jerusalem artichoke was sliced into 7 and 10 mm slices and dried in hot air. After aging, we analyzed rehydration capacity, pH, hardness, salinity, sugar content, and fructan content of both. Dried Jerusalem artichoke sliced into 10 mm slices took over twice as long (420 min) to be rehydrated over 90% than 7 mm sliced (200 min) Jerusalem artichoke. In the case of raw Jerusalem artichoke, hardness showed a tendency to decline. Relatively, hardness of dried Jerusalem artichoke was measured consistently. After 4 weeks, salinity and sugar content were 3.63% and $41.23^{\circ}Brix$ in raw Jerusalem artichoke Jangachi, 3.47% and $37.05^{\circ}Brix$ in 7 mm dried Jerusalem artichoke, and 3.77% and $39.15^{\circ}Brix$ in 10 mm dried sample, respectively. As a result of this study, the possibility of dried Jerusalem artichoke as a pickle was confirmed.

Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface Methodology (돼지감자 분말과 올리고당을 첨가한 머핀 제조의 최적화)

  • Park, Geum-Soon
    • Journal of the Korean Society of Food Culture
    • /
    • v.29 no.1
    • /
    • pp.101-110
    • /
    • 2014
  • This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

Physicochemical Analysis and Quality Characteristics of Jerusalem Artichoke and Mook Prepared with Jerusalem Artichoke Powder (돼지감자 분말 첨가 묵의 생리활성성분 분석 및 품질평가)

  • Kim, Mi-Hye;Kim, Hye-Yeon;Han, Jung-Soon;Ji, Eun-Hee;Kim, Ae-Jung
    • The Korean Journal of Food And Nutrition
    • /
    • v.28 no.4
    • /
    • pp.635-642
    • /
    • 2015
  • This study was performed to investigate the physiological functionality of jerusalem artichokes and to define its antioxidant potential. The study also evaluated mook prepared with jerusalem artichokes powder as a new functional food for ameliorating Diabetes Mellitus. Regarding the chromaticity of mook prepared with jerusalem artichoke, lightness decreased as the amount of jerusalem artichoke increased (p < 0.05), while the redness and yellowness values increased significantly (p < 0.05). Regarding the mechanical properties, hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly as the amount of jerusalem artichoke increased (p < 0.05). The total polyphenol and flavonoid contents of JA30 were 7.36 mg TAE/g and 2.15 mg RE/g, respectively, which were higher than those of the control group(3.50 mg TAE/g and 0.76 mg RE/g, respectively). The DPPH and ABTS scavenging abilities ($IC_{50}$) for JA30 were 4.40 and 5.70 mg/mL, respectively, indicating a higher radical scavenging ability than the control group (7.59 and 7.24 mg/mL, respectively). The ${\alpha}-glucosidase$ inhibitory effect ($IC_{50}$) of JA30 and the control group was 18.91 and 24.01 mg/mL, respectively. Based on the above-described results, mook containing jerusalem artichoke powder is expected to ameliorate diabetes with antioxidant activity, ${\alpha}-glucosidase$ inhibitory effect, and sensory factor. Also, it is believed that this functional material has the potential to improve health.

Antioxidant, Anti-inflammatory and Cytotoxicity on Human Lung Epithelial A549 Cells of Jerusalem artichoke (Helianthus tuberosus L.) Tuber

  • Zhang, Qin;Kim, Hye-Young
    • Korean Journal of Plant Resources
    • /
    • v.28 no.3
    • /
    • pp.305-311
    • /
    • 2015
  • This study investigated in vitro antioxidant, anti-inflammatory and cytotoxicity on human lung epithelial A549 cells of different solvent extracts from Jerusalem artichoke (Helianthus tuberosus L.) tuber. The EtOH extract contained amounts of phenolics (22.20 tannic acid equivalent ㎎/ɡ) and exhibited the highest antioxidant activity and anti-inflammatory activity. Several methods were employed for measure the antioxidant activity: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (IC50 = 206.79 ㎍/㎖), reducing power activity (21.26 ascorbic acid equivalent ㎎/ɡ) and total antioxidant activity (19.05 ascorbic acid equivalent ㎎/ɡ). Meantime, the EtOH extract inhibited the NO production completely with a concentration of 800 ㎍/㎖. Besides, the H2O extract exhibited more potent effect on human lung epithelial A549 cells. This study suggested that Jerusalem artichoke tuber had antioxidant, anti-inflammatory and cytotoxicity on human lung epithelial A549 cells.

Yield of Jerusalem artichoke associated with different soil water content

  • Jong, Cheol;Han, Sangjun
    • Proceedings of the Korean Society of Crop Science Conference
    • /
    • /
    • pp.223-223
    • /
    • 2017
  • This study aimed to determine the effect of organic matter content and water condition in soil on yield, carbohydrate, and inulin contents of two varieties of Jerusalem artichoke. The plants were grown with high and low organic soil either under irrigation or no irrigation in a randomized complete block design (RCBD) with three replications. In result, the yield of Jerusalem artichoke was higher about 7 kg in soil with high organic matter than in soil with low organic matter, while it was higher about 11 kg under the irrigation than under no irrigation. The yield of white variety was higher about 9 kg than that of purple variety. Under the irrigation, a 12 kg and 9 kg of higher yields were observed in the soil with high and low organic matter content, respectively, than under no irrigation.

  • PDF

Screenig and Indentification of Wild Strains for the Production of High Concentration of Alcohol from Jerusalem artichoke Tubers (돼지감자를 이용한 고농도 알코올발효 균주의 탐색)

  • Hong, Yeun;Choi, Eon-Ho
    • Microbiology and Biotechnology Letters
    • /
    • v.22 no.6
    • /
    • pp.707-712
    • /
    • 1994
  • Yeast screening for effective production of alcohol from Jerusalem artichoke tubers as an alternative energy source was performed. Inulin assimilative strains with high alcohol tolera- nce were isolated from wild sources and cultured in the liquid media of Jerusalem artichoke powder varying its concentraion from 15 to 30%. As a result, four strains of 2,445 isolates showing the inulin assimilation were selected as alcohol fermentative and alcohol tolerant yeasts. These strains were assignated to be Kluyveromyces marxianus F043 and Kluyveromyces sp. F173, E040, and F334, respectively, by their cultural and physiological characteristics. The F043 strain produced ethanol of 98.1 g/l in the 25% Jerusalem artichoke medium for 3 days.

  • PDF

Organic Acids, Free Sugars, and Volatile Flavor Compounds by Type of Jerusalem Artichoke (돼지감자의 품종별 유기산, 유리당 및 휘발성 향기성분)

  • Jung, Bok-Mi;Shin, Tai-Sun
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.46 no.7
    • /
    • pp.822-832
    • /
    • 2017
  • This study analyzed contents of organic acids, free sugars, and volatile flavor compounds by type of Jerusalem artichoke (Helianthus tuberosus L.). Organic acids in dried Jerusalem artichoke were mainly composed of malic acid, citric acid, and succinic acid. Sucrose, fructose, and glucose were the major sugar components of dried Jerusalem artichoke. Free sugars were more abundant in the white colored sample than in the purple colored sample. In contrast, purple colored sample contained more organic acids than the white colored one. Volatile compounds in Jerusalem artichoke were investigated using the solid-phase micro-extraction method of gas chromatography/mass spectrometry. A total of 117 volatile compounds were identified in Jerusalem artichoke, and chemical classification was as follows: 5 acids, 13 alcohols, 19 aldehydes, 12 hydrocarbons, 15 ketones, 8 miscellaneous, 27 pyrazines, and 18 terpenes in all samples. Terpene was the most abundant in Jerusalem artichoke, and ${\beta}$-bisabolene was the main component in terpenes. The second most common compound was aldehyde, and hexanal was the highest. Pyrazines were the most abundant in the roasted samples, and 2,5-dimethyl-3-ethylpyrazine was present at the highest level, followed by 2,5-dimethylpyrazine. Compared with purple samples, main compounds contained in white samples were aldehydes and hydrocarbons, whereas the major compounds in purple samples were terpenes and alcohols.

Noodle Characteristics of Jerusalem Artichoke Added Wheat Flour and Improving Effect of Texture Modifying Agents (돼지감자가루 복합분 국수의 제조와 품질개량제의 첨가효과)

  • Shin, Ji-Young;Byun, Myung-Woo;Noh, Bong-Soo;Choi, Eon-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.23 no.5
    • /
    • pp.538-545
    • /
    • 1991
  • In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of $0.5{\sim}1.0%$ solution alginate, 1.0% Fremol or mixure of 0.5% ${\alpha}-Polygel$, 0.5% Alcalin and 1.5% fremol for $25{\sim}30%$ substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with $25{\sim}30%$ of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.

  • PDF

Analysis of Nutritional Components and Physicochemical Properties of Hot-air Dried Jerusalem Artichoke (Helianthus tuberosus L.) Powder (열풍 건조한 돼지감자 분말의 영양성분 및 이화학적 특성 분석)

  • Kim, Ha-Neul;Yu, Seok-Yeong;Yoon, Won-Byong;Jang, Sun-Min;Jang, Yong-Jin;Lee, Ok-Hwan
    • Korean Journal of Food Science and Technology
    • /
    • v.46 no.1
    • /
    • pp.73-78
    • /
    • 2014
  • This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.

Changes of Catbohydrate and Tuber Production on Red and White Skinned Tubers of Jerusalem Artichoke (Helianthus tuberosus L.)

  • Kim, Sang-Kuk;Park, Shin-Young;Lim, Jae-Ha;Choi, Hong-Jib;Lee, Sang-Chul
    • Korean Journal of Plant Resources
    • /
    • v.21 no.6
    • /
    • pp.440-443
    • /
    • 2008
  • This study was aimed to investigate the difference for carbohydrate accumulation in both the red skinned tuber and white skinned tuber of Jerusalem artichoke (Helianthus tuberosus L.), and to evaluate their tuber yield of seven lines collected from Korea. Jerusalem artichoke tubers were divided into two groups regarding to their skinned colors. Red skinned tuber collected from Euisung region showed the lowest tuber yield as 3,100 kg per 10a, otherwise white skinned tuber collected from Imdong region resulted in the highest tuber production as 6,300 kg per 10a among the six kinds of white skinned tubers. Yield of white skinned tuber was higher than that of red skinned tuber. It was inferred from the result that carbohydrate accumulation in white skinned tuber was highly increased compared to red skinned tuber since after early tuber enlargement.