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.
Author(s): Barbara Sawicka, Barbara Krochmal-Marczak
Series: Interdisciplinary Biotechnological Advances
Publisher: Springer
Year: 2022
Language: English
Pages: 282
City: Singapore
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
