Jerusalem Artichoke Association of Canada
There are commercial possibilities to use Jerusalem artichoke tubers as a functional ingredient to develop not only prebiotic food products but also low glycemic index food products with high antioxidant properties. Due to its prebiotic properties and antioxidant properties, the use of inulin from Jerusalem artichoke can be an innovative way to add value to food products in terms of functionality and profitability for the food industry.
Download the following research articles to know more about new Jerusalem artichoke products.
The non-starch polysaccharides quantity changes in pastry products where Jerusalem artichoke (Helianthus tuberosus L.) added
Authors: Gedrovica, I., Karklina, D., Fras, A., Jablonka, O., Boros, D.
Journal: Procedia Food Science, 1 (2011): 1638-1644
Sorption characteristics of pectin isolated from Jerusalem Artichoke tubers (Helianthus tuberosus L.)
Authors: Toshkov, N., Delchev, N., Kozludzhova, S.
Journal: Ukranian Food Journal, 3(2) (2014): 185-192
Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke
Authors: Loncar, E. S., Malbasa. R. V., Kolarov, L. A.
Journal: Acta Periodica Technologica, 38 (2007): 37-44
Effect of temperature on acid hydrolysis of Jerusalem artichoke as raw material for ethanol production
Authors: Razmovski, R. N., Vucurovic, V. V., Miljic, U. D., Puskas, V. S.
Journal: Acta Periodica Technologica, 44(2013) :279-287