Jerusalem Artichoke Food Science and Technology: Helianthus Tuberosus

Description

​This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance, the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant characteristics and applications from various fields. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, physiology, and bioengineers, as well as for professionals in the food industry. Preface Acknowledgments Contents About the Editors List of Photos List of Figures List of Tables Chapter 1: Introduction References Chapter 2: Characteristics of the Jerusalem Artichoke 2.1 Taxonomy and Systematics 2.2 Plant Morphology and Anatomy 2.2.1 Underground Part 2.2.2 Stems 2.2.3 Leaves 2.2.4 Inflorescences 2.2.5 Fruits 2.3 Biology 2.3.1 Yield Accumulation Rate 2.3.2 The Rate of Accumulation of Crude Protein and Amino Acids 2.3.3 Inulin Build-Up Rate 2.4 Breeding References Chapter 3: Tuber Quality 3.1 Introduction 3.2 Darkening of Raw Tuber Flesh 3.3 Darkening of the Flesh of Cooked Tubers 3.4 Chemical Composition of Tubers 3.4.1 Dry Mass 3.4.2 Inulin 3.4.3 Oligofructose 3.4.4 Fructo-oligosaccharides 3.4.5 Fiber 3.4.6 Lipids 3.4.7 Nitrogen Compounds 3.4.8 Vitamins and Minerals 3.4.9 Phenolic Compounds and Other Secondary Metabolites 3.5 Sensory, Physicochemical, and Rheological Evaluation of Tubers 3.5.1 Organoleptic Evaluation 3.5.1.1 Minimum Requirements 3.5.2 Physicochemical Assessment 3.5.3 Microbiological Evaluation 3.5.4 Rheological Assessment 3.5.5 Instrumental Measurements of Food Texture 3.6 Tuber Classification 3.7 Biological Value of Tubers 3.8 Energy Value of Tubers References Chapter 4: Utility Meaning of Jerusalem Artichoke 4.1 Functional Food 4.1.1 Fructans 4.1.2 Inulin 4.1.3 Fructose 4.1.4 Bioactive Ingredients 4.1.5 Antifungal Ingredients 4.1.6 Antioxidant Ingredients 4.1.7 Anticancer Ingredients 4.1.8 Anti-inflammatory Properties 4.1.9 Hepatoprotective Properties 4.1.10 Anti-diabetic Properties 4.1.11 Anti-obesity Properties 4.2 Application in Gastronomy 4.3 Application in the Food Processing Industry 4.3.1 Use in the Food Industry to Obtain Inulin and Fructose 4.4 Application in the Feed Industry 4.5 Application in the Pharmaceutical Industry 4.6 Use in Medicine 4.7 Application in Cosmetology 4.8 Application in the Energy Industry 4.9 Application in Forestry 4.10 Use in Environmental Protection 4.10.1 Assessment of Potential Anti-pathogenic Activity in Plants References Chapter 5: Processing Technologies 5.1 Introduction 5.2 Processing Technologies 5.2.1 Preliminary Processing Step 5.2.2 Bioethanol Production 5.2.2.1 Separate Hydrolysis and Fermentation (SHF) Method 5.2.2.2 Simultaneous Saccharification and Fermentation (SSF) Method 5.2.2.3 Conclusions 5.2.2.4 Perspective 5.3 Preparation of Inulin Products 5.3.1 Conclusion 5.3.2 Perspective 5.4 Use of Refining Process in the Production of Inulin Powder 5.4.1 Conclusion 5.5 Production of Fructose-Based Drinks 5.5.1 Conclusion 5.6 Confectionery Technologies 5.6.1 Conclusion 5.7 Dairy Technologies 5.7.1 Conclusion 5.8 Technologies of Fruit and Vegetable Processing with the Addition of Inulin 5.8.1 Conclusion 5.9 Technology of Production of Symbiotic Functional Drinks with the Addition of Inulin 5.9.1 Conclusion 5.10 Technology of the Production of Meat Products with the Addition of Inulin 5.11 Technology of Production of Other Food Products with the Addition of Inulin References Chapter 6: Determinants of the Quality of Food Preparations 6.1 Introduction 6.2 Characteristics of Tuber Products 6.2.1 Inulin and Commercial Inulin Products 6.2.2 Fructose and Commercial Fructose Products 6.3 Canned Tubers 6.4 Fried Preparations from Tubers 6.5 Dietary Supplements 6.6 Conclusions References Chapter 7: Changes in the Quality of Inulin-Based Products During Storage 7.1 Introduction 7.2 Definition 7.3 Changes in the Quality of Inulin-Based Products During Storage 7.3.1 Cereal Products 7.3.2 Juice Products 7.3.3 Meat Products 7.3.4 Confectionery and Dough Products 7.3.5 Dairy Products 7.3.6 Ice Cream Products 7.3.7 Fish Products 7.4 Perspectives 7.5 Conclusions References Chapter 8: Machines and Equipment for Helianthus tuberosus Tuber Treatment 8.1 Introduction 8.2 Pre-treatment Equipment References Chapter 9: Prospects for Inulin Processing 9.1 Introduction 9.2 Definition 9.2.1 Prospects for Inulin Processing 9.2.1.1 Food Products 9.2.1.2 Pharmaceutical Inulin-Containing Products 9.2.1.3 Biotechnological Products 9.3 Conclusions References Chapter 10: Conclusions 10.1 Introduction 10.2 Perspectives of Inulin Processing 10.2.1 Food Products 10.2.2 Pharmaceutical Inulin Products 10.2.3 Bio-Based Products 10.3 Summary Anex