Articles
The potential of Jerusalem artichokes (Helianthus tuberosus L.) components of preserved vegetables
Article number
1458_66
Pages
505 – 512
Language
English
Abstract
Producing a wide range of vegetable-based food products can reduce risk and increase food security.
Diversified diets based on a range of crop species are essential for nutritional security.
Vegetables are an excellent source of vitamins and micronutrients; increasing vegetable consumption can help alleviate malnutrition in unbalanced diets wherever it occurs, in both developing and developed countries.
Currently, Jerusalem artichoke is grown mainly for the production of inulin, a dietary fibre used in food manufacturing, although chicory is the main crop for inulin production.
Inulin is a linear polysaccharide consisting of
(2→1)-linked D-fructose, which is terminated by a D-glucose molecule linked to fructose by a (2→1) linkage.
In addition to being a dietary fibre, inulin has prebiotic effects by stimulating the activity and growth of beneficial intestinal bacteria in the colon.
In addition to inulin, Jerusalem artichoke contains proteins (lysine, histidine, cystine, ascorbic acid, tryptophan) and enzymes (inulinase, proteinases). At the Institute for Research, Development, Industrialization, and Marketing of Horticultural Products (HORTING), Bucharest, Romania, a product based on Jerusalem artichoke puree mixed with a vegetable sauce has been developed, which meets the body’s energetic, plastic, and catalytic requirements and provides a supply of caloric nutrients, targeting a broad consumer segment.
Diversified diets based on a range of crop species are essential for nutritional security.
Vegetables are an excellent source of vitamins and micronutrients; increasing vegetable consumption can help alleviate malnutrition in unbalanced diets wherever it occurs, in both developing and developed countries.
Currently, Jerusalem artichoke is grown mainly for the production of inulin, a dietary fibre used in food manufacturing, although chicory is the main crop for inulin production.
Inulin is a linear polysaccharide consisting of
(2→1)-linked D-fructose, which is terminated by a D-glucose molecule linked to fructose by a (2→1) linkage.In addition to being a dietary fibre, inulin has prebiotic effects by stimulating the activity and growth of beneficial intestinal bacteria in the colon.
In addition to inulin, Jerusalem artichoke contains proteins (lysine, histidine, cystine, ascorbic acid, tryptophan) and enzymes (inulinase, proteinases). At the Institute for Research, Development, Industrialization, and Marketing of Horticultural Products (HORTING), Bucharest, Romania, a product based on Jerusalem artichoke puree mixed with a vegetable sauce has been developed, which meets the body’s energetic, plastic, and catalytic requirements and provides a supply of caloric nutrients, targeting a broad consumer segment.
Authors
L.I. Dumitrescu, D. Veringă, S. Popescu, C. Vapor, A. Sterian
Keywords
culture, ground apple, puree, processing, nutrition
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