THE CHARACTERISTICS OF THE PROPERTIES OF ARTICHOKE POWDER AND ITS USE IN FOODS
DOI:
https://doi.org/10.31073/foodresources2020-15-14Keywords:
artichoke powder, physicochemical characteristics, food industry, applicationAbstract
In the modern world, there is a need to enrich the daily human diet with vitamins, macro- and microelements, dietary fibers, which help to normalize metabolic processes, maintain and improve health, prevent diseases, and increase immunity. One of the most effective ways to prevent diseases associated with environmental pollution, to increase immunity is the systematic inclusion in the diet of products with protective properties, the use of enriched food with plant ingredients. Diet adjustment with fortified mass-consumption foods is one of the most effective and cost-effective interventions. Plant raw materials are of great value, primarily due to the specific combination of biologically and physiologically active components. In connection with the above, the subject of research is a biologically valuable plant product – Jerusalem artichoke powder. The aim of the work was a literary study of the physicochemical composition, functional and technological properties of Jerusalem artichoke powder and its application in the food industry. Information base of the research: scientific articles, materials of international congresses and symposiums, scientific-practical conferences, normative-technical documentation, patents, etc. Jerusalem artichoke, the scientific name Helianthus tuberosus, is a perennial herbaceous plant belonging to the genus Asteraceae sunflower. It is native to North America and is cultivated in Europe, North America and Asia to supplement the shortage of food and vegetables. Jerusalem artichoke whole powder is a white powder made from fresh Jerusalem artichoke after peeling, drying and crushing. Jerusalem artichoke is rich in nutrients. Including carbohydrates is 16. 6% (78% of which is Jerusalem artichoke polysaccharide, namely inulin). In addition, it also contains a small amount of protein, crude fiber, amino acids, vitamins and many minerals. It retains a large amount of nutrients of Jerusalem artichoke. As a dietary fiber complex, it is a very ideal functional food ingredient. It has the dual effects of dietary fiber and prebiotics and has also been officially recognized. Jerusalem artichoke whole powder has good gel properties and high nutritional value, and is widely used in dairy products, bread products, fish, meat products and biscuits. This article discusses the source, characteristics and status of the use of artichoke powder and provides links to the further development and use of artichoke powder in food products.
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