Improvement of chips quality using Jerusalem artichoke (Helianthus tuberosus) tuber as a source of inulin

Abstract

NULIN is best found in the tubers of Jerusalem artichokes (JAT) ( Helianthus tuberosus ). Inulin has useful, nutritive, and functional traits. JAT was identified based on its chemical analysis, mineral content, and inulin concentration. In addition, inulin extracted from JAT was determined to have certain physiochemical properties. The sensory characteristics, qualitative characteristics, mineral content, and quality characteristics of chips with adding various levels of JAT (3, 6 and 9%) were evaluated. The JAT included 91.72% moisture, 9.09% protein, and 5.13% ash. The JAT-produced powders were a rich source of K, Ca, Mg, Fe, and P minerals. The optimum sample to solvent ratio for recovering the greatest amount of inulin (73.82%) was 1 g of sample to 9 mL of water at 540 W for 7 min. In addition, the sensory evaluation of the 3 and 6% JAT-enriched chips revealed excellent features. The amount of moisture and salt in the chips prepared by adding JAT was lower than that of the control chips. Finally, chips prepared with JAT might be a beneficial ingredient that could be added to food products, particularly chips, to boost their nutritional value and act as a sweetener for diabetic products, particularly those marketed to children.