Effects of harvest time and variety on sensory quality and chemical composition of Jerusalem artichoke (Helianthus tuberosus) tubers

2012 ◽  
Vol 133 (1) ◽  
pp. 82-89 ◽  
Author(s):  
Vibe Bach ◽  
Ulla Kidmose ◽  
Gitte Kjeldsen Bjørn ◽  
Merete Edelenbos
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Jerusalem Artichoke ◽  
Helianthus Tuberosus ◽  
Harvest Time

The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

LWT ◽  
2013 ◽  
Vol 54 (1) ◽  
pp. 165-170 ◽  
Author(s):  
Vibe Bach ◽  
Sidsel Jensen ◽  
Ulla Kidmose ◽  
Jørn Nygaard Sørensen ◽  
Merete Edelenbos
Keyword(s):  
Sensory Quality ◽  
Jerusalem Artichoke ◽  
Helianthus Tuberosus ◽  
Carbohydrate Composition

scholarly journals Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

2019 ◽  
Vol 70 (6) ◽  
pp. 2048-2053 ◽  
Author(s):  
Livia Apostol ◽  
Nastasia Belc ◽  
Liviu Gaceu ◽  
Valentin Vladut ◽  
Oana Bianca Oprea
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Jerusalem Artichoke ◽  
Rheological Behaviour ◽  
Point Of View ◽  
Rheological Parameters ◽  
Optimum Dose ◽  
Bakery Products ◽  
Helianthus Tuberosus ◽  
Functional Potential

The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. It was found that incorporation up to a 5% into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved nutritional and functional properties.

Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.)

2012 ◽  
Vol 93 (5) ◽  
pp. 1211-1218 ◽  
Author(s):  
Vibe Bach ◽  
Ulla Kidmose ◽  
Anette K Thybo ◽  
Merete Edelenbos
Keyword(s):  
Sensory Quality ◽  
Jerusalem Artichoke ◽  
Helianthus Tuberosus

scholarly journals Impact of Foliar Application of Various Forms of Silicon on the Chemical Composition of Sugar Beet Plants

Sugar Tech ◽  
2021 ◽  
Author(s):  
Arkadiusz Artyszak ◽  
Małgorzata Kondracka ◽  
Dariusz Gozdowski ◽  
Alicja Siuda ◽  
Magda Litwińczuk-Bis
Keyword(s):  
Chemical Composition ◽  
Sugar Beet ◽  
Foliar Application ◽  
Foliar Spray ◽  
Water Shortage ◽  
Sugar Yield ◽  
Orthosilicic Acid ◽  
Harvest Time ◽  
Polysilicic Acid ◽  
Critical Phase

AbstractThe effect of marine calcite, a mixture of ortho- and polysilicic acid as well as orthosilicic acid applied as a foliar spray on the chemical composition of sugar beet leaves in the critical phase of nutrient supply (beginning of July) but also leaves and roots during harvest time in 2015–2016, was studied. The content of silicon in the leaves ranged from 1.24 to 2.36 g kg−1 d.m. at the beginning of July, 3.85–5.34 g kg−1 d.m. during harvest and 2.91–4.20 g kg−1 d.m. in the roots. The foliar application of silicon caused a significant increase in the content of magnesium and calcium in leaves (in July) as compared to the control. The sugar beet consumes approx. 75 kg Si ha−1, which is almost 3.5 times more than P and 20% more than Mg thus proving its importance for its species. About 70% of the silicon taken up by sugar beet is stored in roots and 30% in leaves. The pure sugar yield is most favorably influenced by two- and threefold foliar application of the product containing silicon in the form of orthosilicic acid stabilized with choline, and a threefold mixture of ortho- and polysilicic acid. The increase in the pure sugar yield is not the result of a change in the chemical composition of sugar beet plants, but their more efficient functioning after foliar application of silicon under stress conditions caused by water shortage.

scholarly journals VARIABILTY AND STABILTY OF TUBER YIELD OF JERUSALEM ARTICHOKE (Helianthus tuberosus L.) / VARIABILIDAD Y ESTABILIDAD DEL RENDIMIENTO DE TUBERCULOS DEL TOPINAMBO / VARIABILITÉ ET STABILITÉ DU RENDEMENT DU TUBERCULE DE TOPINAMBUR

Helia ◽  
2001 ◽  
Vol 24 (35) ◽  
pp. 25-32 ◽  
Author(s):  
Janoš Berenji ◽  
Vladimir Sikora
Keyword(s):  
Tuber Yield ◽  
Jerusalem Artichoke ◽  
Tuber Size ◽  
Yield Stability ◽  
Tuber Number ◽  
High Yield ◽  
Helianthus Tuberosus ◽  
Variety Trial ◽  
Stable Performance ◽  
The Stability

SUMMARYThe objective of this paper was to estimate the genetic and ecological variation as well as the stability of tuber yield per plant, tuber number per plant and tuber size of Jerusalem artichoke based on the results of a variety trial carried out with 20 different Jerusalem artichoke varieties during the period of 1994-2000. Significant genetic as well as ecologycal variation was observed for all of the traits studied. The most promissing varieties showing high tuber yield combined with high yield stability were “BT-4”, “Violet Rennes” and “UKR 4/ 82”. It is encouraging that the highest yielding varieties exibited a rather stable performance over environments.

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