TOPINAMBUR (THE JERUSALEM ARTICHOKE): NUTRITIONAL VALUE AND ITS APPLICATION IN FOOD PRODUCTS: AN UPDATED TREATISE

Authors

  • Mohammad Ali Shariati
  • Muhammad Usman Khan
  • Lukas Hleba
  • Carolina Krebs de Souza
  • Zhaiyk Tokhtarov
  • Sergei Terentev
  • Sergey Konovalov
  • Fluza Arduvanova
  • Natalya Batishcheva
  • Ilyas Shigapov
  • Strigulina Ekaterina
  • Milyausha Kantimerova

DOI:

https://doi.org/10.15414/jmbfs.4737

Keywords:

topinambur, roots, inulin, formulation, topinambur powder, food products

Abstract

This article presents a review of the scientific literature on the nutritional value of topinambur (Jerusalem artichoke) and its potential use in the formulation of food products. The scientific review covers the chemical, amino-acid, vitamin, mineral composition of topinambur, its pharmacological and therapeutic and prophylactic effect on the human organism. The distinctive features of topinambur are the content of more than 20% of dry substances, among which up to 80% contains a polymeric homologue of fructose - inulin. The content of pectin substances varies up to 11% of dry weight. Consumption of topinambur as a part of foodstuffs has a beneficial effect on absolutely all the chains and causes of diseases of the digestive system, cardiovascular system and liver. A number of findings about the use of topinambur roots in the process of preparation of meat, milk, confectionary and bread products are presented, its positive effect on the nutritional value and consumer properties of the final product is characterized. Utilization of Jerusalem artichoke in formulation of various food products is a good way to increase the alternative usage area of them.

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Published

2021-06-01

How to Cite

Shariati, M. A. ., Khan, M. U. ., Hleba, L., Krebs de Souza, C. ., Tokhtarov, Z. ., Terentev, S. ., Konovalov, S. ., Arduvanova, F. ., Batishcheva, N. ., Shigapov, I. ., Ekaterina, S. ., & Kantimerova, M. . (2021). TOPINAMBUR (THE JERUSALEM ARTICHOKE): NUTRITIONAL VALUE AND ITS APPLICATION IN FOOD PRODUCTS: AN UPDATED TREATISE. Journal of Microbiology, Biotechnology and Food Sciences, 10(6), e4737. https://doi.org/10.15414/jmbfs.4737

Issue

Section

Food Sciences
Received 2021-05-03
Online Published 2021-06-01

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