Chemical composition and storability of Jerusalem artichoke tubers

2007 ◽  
Vol 36 (2) ◽  
pp. 257-267 ◽  
Author(s):  
J. Barta ◽  
Gy. Pátkai
Keyword(s):  
Chemical Composition ◽  
Jerusalem Artichoke

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

scholarly journals GAS CHROMATOGRAPHIC ANALYSIS OF THE CHEMICAL COMPOSITION OF ETHYL ALCOHOL OBTAINED FROM PLANTS OF THE GENUS ASTERACEAE

2021 ◽  
Vol 2 (446) ◽  
pp. 6-13
Author(s):  
G.E. Azimbayeva ◽  
A.K. Kamysbayeva ◽  
Abdigali Bakibaev
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Ethyl Alcohol ◽  
Chromatographic Analysis ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Chromatography Method ◽  
Impurity Composition ◽  
Plant Raw Materials ◽  
Gas Chromatographic Analysis

In recent years, serious attention has been paid around the world to the chemical and biotechnological processing of biomass of easily renewable plant raw materials. One of the most mass-produced aliphatic alcohols is ethyl alcohol. The aim of this work was gas chromatographic analysis of the chemical composition of ethyl alcohol obtained from plants of the genus Asteraceae (dahlia and jerusalem artichoke tubers, chicory and big burdock roots) growing on the territory of Kazakhstan. The article discusses the methods of obtaining and application of ethyl alcohol. The results of the analysis of the chemical composition of ethyl alcohol obtained from plants of the genus Asteraceae are presented. As a result of the study, alcohols were obtained in different concentrations. The chemical composition of ethyl alcohol was determined by gas chromatography. The impurity composition of ethyl alcohol obtained from various types of raw materials is also shown. The composition of impurities in various samples of ethanol and alcohol-containing products is considered in detail. The results of the study were discussed, and the peculiarities of using the gas chromatography method were shown.

scholarly journals Chemical composition and potential ethanol yield of Jerusalem artichoke in a semi-arid region of China

2015 ◽  
Vol 10 (1) ◽  
pp. 34 ◽  
Author(s):  
Zu Xin Liu ◽  
Yosef Steinberger ◽  
Xu Chen ◽  
Ji Shi Wang ◽  
Guang Hui Xie
Keyword(s):  
Chemical Composition ◽  
Arid Region ◽  
Ethanol Yield ◽  
Jerusalem Artichoke ◽  
Semi Arid Region ◽  
Semi Arid

scholarly journals Impact of Using Jerusalem Artichoke Tubers Powder and Probiotic Strains on some Properties of Labneh

2021 ◽  
pp. 1-7
Author(s):  
Ashraf Sh T Bakr ◽  
◽  
Wael F Elkot ◽  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Acidophilus ◽  
Jerusalem Artichoke ◽  
Storage Period ◽  
Viable Count ◽  
Cow’S Milk ◽  
Organoleptic Properties ◽  
Cow's Milk ◽  
Probiotic Strains ◽  
Viable Bacteria

Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties and the growth, and activity of Lactobacillus acidophilus LA-5 were investigated. Significant differences were observed in the chemical composition and counts of viable bacteria between treatments either in fresh or stored Labneh. Acidity % in all treatments was significantly increased and pH was decreased with increasing storage period. The viable count of Lactobacillus acidophilus was also increased through the first 7 days then decreased gradually during the storage period. Generally, using JATP in manufacturing bio-Labneh had acceptable with 1% JATP, while 3% JATP received the highest total scores and the growth of Lactobacillus acidophilus LA-5.

scholarly journals The impact of the agrochemical properties of soil on the chemical composition of Jerusalem artichoke flowers

2019 ◽  
Vol 26 (3) ◽  
Author(s):  
Ieva Stočkutė ◽  
Elvyra Jarienė
Keyword(s):  
Chemical Composition ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Complex Mixture ◽  
Jerusalem Artichoke ◽  
Quality Analysis ◽  
Volatile Organic ◽  
Ray Florets ◽  
The Impact ◽  
Different Parts

The objective of this research was to investigate and to evaluate the chemical composition of Jerusalem artichoke flowers grown in different soils. Quality analysis was carried out in the laboratories of the Institute of Agricultural and Food Science of Vytautas Magnus University. The following agrochemical parameters of the soil were determined using standardized methods: pHKCl, the amount of soil humus, mineral nitrogen, mobile phosphorus (P) and potassium (K). The chemical composition of different parts of Jerusalem artichoke flowers (disk florets and ray florets) were evaluated by the standard method: the content of carbohydrates (inulin and total saccharides content), minerals (N, P, K, Ca, Fe, Na, Zn, Mg). Electronic nose (Alpha M. O. S.) measurement technologies were used to recognize and identify the flower fragrance (volatile organic compounds). Processing of the research data was carried out through the application of the analysis of variance (ANOVA), using the computer software Statistica 10. The research results showed that the substantially highest amount of inulin was determined in the disk florets (0.339%, D. M.) of Jerusalem artichoke grown in the soil with the medium humus and medium available potassium amount. The content of total soluble saccharides of different parts of Jerusalem artichoke flowers varied from 2.54 to 4.11% of disk florets and from 0.55 to 0.81% of ray florets. The highest amount of macroelement potassium (3.1%, D. M.) was detected in Jerusalem artichoke flowers grown in the soil with the medium amount of humus and the medium amount of mobile potassium. Volatile organic compounds in Jerusalem artichoke flowers were determined as a complex mixture of esters, alcohols, terpenes, sulphur and other compounds. Esters as volatile compounds prevailed in Jerusalem artichoke flowers. Methyl acetate and ethyl 2-methylbutyrate with fruity, grape odour were the predominant esters group compounds as well as dimethyl trisulfide – sulfur compound in Jerusalem artichoke flowers. The investigated aroma profile of flowers shows that they have fruity-like odour.

scholarly journals The use of artichoke pulp and probiotic preparation in the composition of complete granular feed for rabbits

2021 ◽  
Vol 83 (1) ◽  
pp. 169-178
Author(s):  
A. A. Derkanosova ◽  
E. E. Kurchaeva ◽  
A. V. Vostroilov ◽  
R. N. Zvyagin ◽  
A. N. Zvyagin ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Jerusalem Artichoke ◽  
Control Group ◽  
Physiological Status ◽  
Industrial Complex ◽  
Organoleptic Characteristics ◽  
Intestinal Infections ◽  
Probiotic Preparation ◽  
Rabbit Meat ◽  
Meat Productivity

The aim of the work is the scientific and practical substantiation rabbits productivity increasing while using Jerusalem artichoke pulp and the probiotic complex "Sporothermin" in the composition of biologically valuable compound feed. The introduction of intensive breeding technologies in the rabbit breeding industry, as well as an increase in the number of livestock, led to a significant increase in the technogenic and microbiological load on the rabbits' body, which in turn causes disruption of digestion, metabolism, a decrease in productivity and the occurrence of intestinal infections. The solution to this problem can be innovative developments on the application of herbal supplements and probiotic complexes in feed rations. They help to improve the bioavailability of nutrients in compound feed and increase the safety of livestock without the use of antibiotics for therapeutic and prophylactic purposes. The influence of the probiotic additive "Sporothermin" together with Jerusalem artichoke pulp on the safety, productivity, physiological status and chemical composition of rabbit meat was studied in the work. 30 rabbits aged 45 days were selected to study the effect of probiotic complexes - Jerusalem artichoke pulp. The control group of rabbits received the main diet, consisting of compound feed PK-90, the rabbits of the experimental groups received compound feed PK-90, which included the probiotic complex "Sporothermin" (0.6 g / kg and 1.0 g / kg) - Jerusalem artichoke pulp 10% by weight of compound feed. The analysis of the chemical composition of muscle tissue showed that the application of the probiotic preparation "Sporothermin" at a dosage of 1.0 g / kg and Jerusalem artichoke pulp at a dosage of 10% to the mass of compound feed increases the average daily gains and, as a result, meat productivity, improves the balance of the chemical composition. This is confirmed by the approbation of the data obtained in the industrial complex of Lipetsk Rabbit LLC and the assessment of the physicochemical, functional, technological and organoleptic characteristics of the raw meat obtained.

scholarly journals Effect of harvesting frequency and maturity stage of Jerusalem artichoke forage on yield, chemical composition and in vitro fermentation of the tubers and forage

2020 ◽  
Vol 18 (2) ◽  
pp. e0602
Author(s):  
Somayeh Farzinmehr ◽  
Javad Rezaei ◽  
Hassan Fazaeli
Keyword(s):  
Chemical Composition ◽  
Biomass Production ◽  
Nutritive Value ◽  
Jerusalem Artichoke ◽  
Growing Season ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
In Vitro Digestibility ◽  
Maturity Stage

Aim of study: To evaluate the effect of maturity stage and harvesting frequency of Jerusalem artichoke (JA) forage on the nutritional quality of the tubers and forages.Area of study: The plant cultivation and laboratory experiments were carried out in Karaj (Alborz, Iran) and Tehran (Tehran, Iran), respectively.Material and methods: Forages were harvested every 60, 90 and 120 days during the growing season (four, three and two harvests per year, respectively). Tubers were harvested just once, at the end of the growing season, from plots with four, three and two forage cuts per year. Biomass production, chemical composition and in vitro ruminal fermentation of the forages and tubers were assessed.Main results: Compared to 90 and 120 days, the forages harvested every 60 days contained the highest (p<0.05) yearly dry matter (DM) biomass (27.16 t/ha), crude protein (98.6 to 145 g/kg DM), organic matter digestibility (0.607 to 0.691) and microbial biomass production (350 to 369 g/kg DM). Compared to 60 and 90 days, harvesting JA forage every 120 days caused the tubers with the higher (p<0.05) water-soluble carbohydrates (WSC), in vitro digestibility and DM yield (7.63 t/ha). Jerusalem artichoke forages and tubers contained the low phenolics (4.93 to 13.2 g/kg DM) and nitrate (1.12 to 3.19 g/kg DM). Overall, the best harvesting interval of JA forage to achieve tubers with the highest yearly yield, WSC and digestibility was every 120 days, while the highest nutritive value and yield of the forages were observed with harvesting JA every 60 days.Research highlights: The best harvesting interval of JA forage to obtain the highest yearly DM, protein and energy biomass from both tubers and forage was every 60 days.

scholarly journals PEROXIDE DELIGNIFICATION OF THE VEGETATIVE PART OF JERUSALEM ARTICHOKE IN THE MEDIUM ACETIC ACID-WATER

2020 ◽  
pp. 351-358
Author(s):  
Tat'yana Vasil'yevna Ryazanova ◽  
Vladimir Sergeyevich Fedorov ◽  
Ekaterina Vyacheslavovna Kharyanova ◽  
Sergey Redzhinal'dovich Loskutov ◽  
Aleksandra Vasil'yevna Kournikova
Keyword(s):  
Chemical Composition ◽  
Jerusalem Artichoke ◽  
Dicarboxylic Acids ◽  
Raw Material ◽  
High Yield ◽  
Residual Lignin ◽  
Technological Parameters ◽  
Vegetative Part ◽  
Acetic Acid Water ◽  
Peroxide Delignification

The purpose of this work was to evaluate the vegetative part of Jerusalem artichoke as a raw material for the production of cellulose using redox-organosolvent delignification in the medium "CH3СOOН – H2O2 – H2O". The chemical composition of the vegetative part of Jerusalem artichoke and the influence of technological parameters of the delignification process on the yield and properties of the cellulose product were studied. It was found that the vegetative part of Jerusalem artichoke collected in October (stems without leaves) with a chemical composition of more than 50 wt.% of polysaccharides in which presented the Kurshner-Hoffer cellulose more than 90 wt.% was more promising for processing. Experimental methods have been used to determine the parameters of the process of delignification of the vegetative part of Jerusalem artichoke, which provide a high yield of cellulose (42.1 wt.%) with a low content of residual lignin (1.1 wt.%): content of H2O2 – 6.5 wt.%, CH3COOH – 23.4 wt.%, GM 15, duration – 2.5 h, catalyst H2SO4 – 0.2 wt.%. It is shown that pre-extraction of the vegetative part of Jerusalem artichoke with a 0.3% solution of dicarboxylic acids at a temperature of 80 °C with a liquid modulus of 10 for 3 hours reduces the content of residual lignin in the cellulose product to 0.5 wt.% and obtain an extract whose yield is – 7.8 wt.%, including a PB of 4.2 wt.%, which makes it promising for biochemical processing. The obtained results expand the areas of use of the vegetative part of Jerusalem artichoke and show the prospects for further more depth research to optimize the process of delignification and study the properties of the cellulose product.

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.

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