Beta
53243

PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES

Article

Last updated: 04 Jan 2025

Subjects

-

Tags

-

Abstract

Tartufi (Jerusalem artichoke) (J.A)is considered as a tuber crops ,rich in carbohydrates specially inulin which analyzed to fructose. Eight mixtures were prepared from tartufi powder and roasted flour from wheat, chickpeas, lentils and broad beans in addition to the powder of carrot, fenugreek, peas, sesame seeds  , dried orange , sucrose beside some spices and herbs. Chemical composition, minerals, phenolic compounds, flavonoids compounds and the nutritional value were determined for different  mixtures before and after storage at ambient temperature. Results , showed high increase in moisture in formula F6 (10.30%), protein in formula F5 (17.74%), inulin in formula F7 (9.33%), carbohydrates in formula F2 (65.45%) and free amino acids in formula F6 (3488 mg/100gm), the highest percentage in  phosphorus and potassium  exhibited in formula F1 and F2 which recorded 683.48 and 377.21 mg/100gm respectively, also results for phenolic and flavonoids compounds indicated that there were an observed increase  and decrease  at zero time and after 8 months  . Three new products were processed from the previous mixtures namely bars, drinks and cream soup as follow: bars was processed from formula F1 to F8 and drinks was processed from formula F1 to formula F5 while cream soup prepared from formula F6,7 and F8 , these all  mixtures were organoleptically evaluated  and the results showed that the best acceptability being for formula F3 when compared with the others, while after storage for 8 months  all mixtures have a moderate  degrees of acceptability except mixture 5 and 7 .All drinks had a good degree of acceptability  except mixture 5 after processing while after storage for 8 months both of mixture 2,3 and 4 had a high degree of acceptability, also cream soup had a high degree of  acceptability. Obtained  results showed that 100 gm of each formulated tartufi mixtures provides  children about 32 to 36% of energy, from 49 to 93% of protein, 71 to 147.84% of phosphorus , 7.83 to 10.32% of potassium for children, 17 to 19.39% of calcium and 108.5 to 208.3% of iron.  Also provides male  about 16 to 19% and female about 18 to 21% of energy daily requirements, provides male and female with protein level ranged from 16 to 31% and 20 to 38%  respectively of daily requirement, provides male and female with about 50 to 100% of phosphorus requirements, 18 and 23% of potassium for male and female, 16.74 to 20.24% of calcium for male and female  , 135.62 to 260.37% of iron for male  and female from 60.27 to 115.72% of  daily requirements respectively .

DOI

10.21608/jfds.2014.53243

Authors

First Name

Mona

Last Name

Khalil

MiddleName

M.

Affiliation

Food Industries Dept. Fac.of Agriculture Mansoura Univ Egypt.

Email

-

City

-

Orcid

-

First Name

Azza

Last Name

Abd El-Hameed

MiddleName

K.

Affiliation

Agriculture Research Center- Giza- Egypt.

Email

-

City

-

Orcid

-

First Name

Rania

Last Name

El-Gammal

MiddleName

-

Affiliation

Food Industries Dept. Fac.of Agriculture Mansoura Univ Egypt.

Email

rawana@mans.edu.eg

City

-

Orcid

-

First Name

Samah

Last Name

Abd El-Razek

MiddleName

M.

Affiliation

Agriculture Research Center- Giza- Egypt.

Email

-

City

-

Orcid

-

Volume

5

Article Issue

12

Related Issue

8136

Issue Date

2014-12-01

Receive Date

2019-10-13

Publish Date

2014-12-01

Page Start

849

Page End

869

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_53243.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=53243

Order

1

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES

Details

Type

Article

Created At

22 Jan 2023