scholarly journals The Determination of Planting Density on Herbage Yield and Silage Quality of Jerusalem Artichoke (Helianthus tuberosus L.) Green Mass

2009 ◽  
Author(s):  
M. Akif KARSLI ◽  
N. Tuğba BİNGÖL
Keyword(s):  
Jerusalem Artichoke ◽  
Planting Density ◽  
Helianthus Tuberosus ◽  
Green Mass ◽  
Herbage Yield ◽  
Silage Quality

THE QUALITY OF RABBIT MEAT WHEN FED GREEN MASS OF JERUSALEM ARTICHOKE AND PROBIOTIC COMPLEXES

2019 ◽  
Vol 12 (2) ◽  
pp. 34-41
Author(s):  
E.E. Kurchaeva ◽  
◽  
A.V. Vostroilov ◽  
I.V. Maksimov ◽  
◽  
...  
Keyword(s):  
Jerusalem Artichoke ◽  
Green Mass ◽  
Rabbit Meat

A simplified spectrophotometric method for the determination of inulin in Jerusalem artichoke (Helianthus tuberosus L.) tubers

2011 ◽  
Vol 233 (4) ◽  
pp. 609-616 ◽  
Author(s):  
Araya Saengkanuk ◽  
Suporn Nuchadomrong ◽  
Sanun Jogloy ◽  
Aran Patanothai ◽  
Supalax Srijaranai
Keyword(s):  
Spectrophotometric Method ◽  
Jerusalem Artichoke ◽  
Helianthus Tuberosus

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 Determination of the Use ofLactobacillus plantarumandPropionibacterium freudenreichiiApplication on Fermentation Profile and Chemical Composition of Corn Silage

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Norafizah Abdul Rahman ◽  
Mohd Ridzwan Abd Halim ◽  
Noraniza Mahawi ◽  
Hazira Hasnudin ◽  
Jameel R. Al-Obaidi ◽  
...  
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Bacterial Culture ◽  
Corn Silage ◽  
Propionibacterium Freudenreichii ◽  
Fermentation Profile ◽  
Silage Quality ◽  
Better Than

Corn was inoculated withLactobacillus plantarumandPropionibacterium freudenreichiisubsp.shermaniieither independently or as a mixture at ensiling, in order to determine the effect of bacterial additives on corn silage quality. Grain corn was harvested at 32–37% of dry matter and ensiled in a 4 L laboratory silo. Forage was treated as follows: bacterial types: B0 (without bacteria-control), B1(L. plantarum), B2 (P. freudenreichiisubsp.shermanii), and B3 (combination ofL. plantarumandP. freudenreichiisubsp.shermanii). Each 2 kg of chopped forage was treated with 10 mL of bacterial culture and allowed to ferment for 27 days. The first experiment determined the most suitable wavelength for detection of bacteria (490 nm and 419 nm for B1 and B2, resp.) and the preferable inoculation size (1 × 105 cfu/g). The second experiment analysed the effect of B1 and B2 applied singly or as a mixture on the fermentation characteristics and quality of corn silage.L. plantarumalone increased crude protein (CP) and reduced pH rapidly. In a mixture withP. freudenreichii, the final pH was the lowest compared to other treatments. As a mixture, inclusion of bacteria resulted in silage with lower digestibility than control. Corn silage treated withL. plantarumorP. freudenreichiieither alone or mixed together produced desirable silage properties; however, this was not significantly better than untreated silage.

scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) extract as an alternative to fat on the quality of low fat Yoghurt

2018 ◽  
Vol 11 (1) ◽  
pp. 26-34
Author(s):  
T Khudair
Keyword(s):  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Milk Powder ◽  
Control Sample ◽  
Jerusalem Artichoke ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Helianthus Tuberosus ◽  
Low Fat

The effect of adding different concentrations of Jerusalem artichoke (Helianthus tuberosus) extract on the quality of low-fat yoghurt was studied. 10, 15, 20 ml of the Jerusalem artichoke (Helianthus tuberosus) extract was added to the pasteurized liquid milk contain 0.1% milk fat to purpose of giving different levels of inulin/ µg (each milliliter from Jerusalem artichoke (Helianthus tuberosus) extract contains 21 µg of inulin). The yoghurt samples were compared with the control sample produced from whole fat milk. The content of total solids in milk was adjusted to 14% by adding skim milk powder. After storage periods 1, 7, and 15 days, the chemical-physical composition of the yoghurt samples, such as pH, titratable acidity, syneresis (whey separation), the amount of acetaldehyde, and volatile fatty acids. The sensory characteristics of the samples were also evaluated during the same storage periods. It was found that the addition of Jerusalem artichoke extract containing more than 210 µg caused in increased separation of whey and consistency. The values of acetaldehyde, PH and titratable acidity were not affected by adding the Jerusalem artichoke extract. volatile fatty acid levels were affected negative. In the case of sensory evaluation of yogurt. The addition of Jerusalem artichoke extract resulted in the retention of the sensory quality grades, where the treatment control was highest, and the lowest grade was obtained in the yoghurt samples containing 420 μg of inulin. Overall, the quality characteristics of the yoghurt containing 210 μg inulin was similar to the quality characteristics of the control like yoghurt made from whole milk.

scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 17-26
Author(s):  
J. Singthong ◽  
C. Thongkaew
Keyword(s):  
Dietary Fiber ◽  
Jerusalem Artichoke ◽  
Total Phenolic ◽  
Helianthus Tuberosus ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Powder Concentration ◽  
Fiber Protein ◽  
Alginate Concentration

The Jerusalem artichoke (Helianthus tuberosus) tuber is a vegetable with a low caloric value and a high content of inulin, vitamins and minerals. The purpose of this study was to determine the physicochemical properties of Jerusalem artichoke powder (JA powder). The results indicated that moisture, ash, crude fiber, protein, lipid and carbohydrate contents were 6.71, 3.54, 2.83, 7.58, 0.28 and 79.04%, respectively. The Jerusalem artichoke stored carbohydrates in the form of inulin instead of starch. Total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of JA powder were 53.11, 40.07 and 13.04%, respectively. Total sugar, total phenolic compound (TPC) and antioxidant activity by DPPH of JA powder were 0.92 mg fructose/g sample, 6.58 mg GAE/g sample and 93.74 mg TEAC/g sample, respectively. Furthermore, this research reported the design of experimental for optimizing JA powder on the quality of glass noodles using three independent variables: JA powder concentration (0-3%), alginate concentration (1.5-2.5%) and calcium concentration (1-3%). The optimum condition for the glass noodles was 3% JA powder, 2% alginate and 3% calcium. This optimization revealed that glass noodles had more fiber and sugar, as well as good hardness, cohesiveness, springiness and gumminess. The microstructure of glass noodles addition with JA powder was smaller porosity than glass noodles without JA powder (commercially glass noodle).

scholarly journals Correlation between Fructan Exohydrolase Activity and the Quality of Helianthus tuberosus L. Tubers

Agronomy ◽  
2018 ◽  
Vol 8 (9) ◽  
pp. 184
Author(s):  
Tatjana Krivorotova ◽  
Jolanta Sereikaite
Keyword(s):  
Food Industry ◽  
Jerusalem Artichoke ◽  
Degree Of Polymerization ◽  
Helianthus Tuberosus ◽  
Seasonal Fluctuations ◽  
Late Autumn ◽  
Fructan Exohydrolase

Jerusalem artichoke tubers have diverse applications in the food industry as well as in biotechnology. Their suitability depends mostly on the inulin content. Seasonal fluctuations of fructan exohydrolase activity responsible for inulin degradation was investigated in the tubers of three Jerusalem artichoke cultivars. The changes of fructan exohydrolase activity positively correlated with the changes of the content of total and short fructooligosaccharides. Therefore, to extract inulin with higher degree of polymerization for biotechnological purposes, the tubers of Jerusalem artichoke should be uprooted in autumn before the level of fructan exohydrolase reaches its maximum. If short fructooligosaccharides are desirable, the tubers in late autumn or spring tubers overwintered in soil are suitable.

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