|
KMID : 0380620140460010073
|
|
Korean Journal of Food Science and Technology
2014 Volume.46 No. 1 p.73 ~ p.78
|
|
|
Analysis of Nutritional Components and Physicochemical Properties of Hot-air Dried Jerusalem Artichoke (Helianthus tuberosus L.) Powder
|
|
Kim Ha-Neul
Yu Seok-Yeong
Yoon Won-Byong
Jang Sun-Min
Jang Yong-Jin
Lee Ok-Hwan
|
|
|
Abstract
|
|
|
|
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±0.08,8.30±0.26, 0.70±0.16, 5.04±0.03, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was 50.48±1.11mg/g, and the Hunter color space coordinates were L=94.16±0.03, a=0.32±0.01 and b=0.30±0.01. The water bindingcapacity and water activity of the Jerusalem artichoke were 4.06±0.16 g/g and 0.245±0.005, respectively. The total aminoacidcontent of the Jerusalem artichoke was 1.337×104 mg/kg, and essential amino acid was 2,737 mg/kg. The total freesugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalemartichoke. 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±0.07 mg GAE/g and 1.89±0.03 mg QE/g, respectively. The vitamin Ccontent of the Jerusalem artichoke was 3.43±0.07 mg%.
|
|
|
KEYWORD
|
|
|
Jerusalem artichoke, nutritional component, physicochemical characteristics, total phenol content, total flavonoid content
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|