Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers

Abstract

Jerusalem artichoke (Helianthus tuberosus L.) is known to be a good source of inulin-like fructans, other dietary fibers, and some minerals, especially K. In this study, the potential use of Jerusalem artichoke powder (JAP) in crackers is studied as a partial substitute for wheat flour (10, 20, and 30%). The addition of JAP caused a significant (p\u2009<\u20090.05) increase in ash, dietary fiber (soluble, insoluble, total), magnesium, calcium, potassium, phosphorus, total phenolics, antioxidant capacity and Hunter a color value, and a decrease (p\u2009<\u20090.05) in protein and carbohydrate contents, energy, b and L values and hardness. The JAP-added samples had larger air cells than the control samples on inner SEM images. The color, odor and taste scores of all crackers were statistically (p\u2009>\u20090.05) similar, while the JAP-added formulations received significantly (p\u2009<\u20090.05) higher scores in crispiness and overall acceptability. The results of the study show that JAP could be used as a natural source of inulin and other dietary fibers in cracker production.