Analysis of nutritional components and physicochemical properties of hot-air dried jerusalem artichoke (helianthus tuberosus L.) powder

초록

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were 5.06±0.08, 8.30±0.26, 0.70±0.16, 5.04±0.03, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was 50.48±1.11 mg/g, and the Hunter color space coordinates were L=94.16±0.03, a=0.32±0.01 and b=0.30±0.01. The water binding capacity and water activity of the Jerusalem artichoke were 4.06±0.16 g/g and 0.245±0.005, respectively. The total aminoacid content of the Jerusalem artichoke was 1.337×104 mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were 3.06±0.07 mg GAE/g and 1.89±0.03 mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was 3.43±0.07 mg%.©The Korean Society of Food Science and Technology 2014.

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