Effect of Drying Methods on Chemical and Functional Properties of Jerusalem Artichoke (Helianthus tuberosus L.) Powders
This paper presents the effect of drying methods on chemical and functional properties of Jerusalem artichoke (Helianthus tuberosus L.) powders. To prepare the Jerusalem artichoke powders, the slices of Jerusalem artichoke were dried in hot-air oven at 60°C, in microwave oven with 200 W, under open-air sun and under shade until moisture content of approximately 10% (dry basis) was reached. In addition, blanching was used in order to investigate the influence of pre-treatment. The contents of total phenolic, total sugar, reducing sugar and water-holding capacity of Jerusalem artichoke powders prepared by different drying methods were analyzed. The results showed that both blanching and drying method affected these properties of Jerusalem artichoke powders significantly (p<0.005).