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The aim of the present study was to investigate whether the Jerusalem artichoke powder produced by a simple drying method is suitable for replacing inulin in dairy products and in fat replacer mixtures. Rheological properties of milk drinks were tested by rotational method measuring the flow curve and fitting the Herschel-Bulkley model. The Jerusalem artichoke powder showed similar rheological behaviour as the commercially available inulin and proved to be a more effective thickener in milk drinks as indicated by the higher consistency values at the same concentration. Panelists found milk drinks prepared with Jerusalem artichoke powder to have similar sensorial quality as prepared with inulin. Fat replacer mixtures were tested by oscillatory tests using amplitude sweep method. The samples containing Jerusalem artichoke powder had lower complex viscosity and initial G’ and G” values indicating weaker gel forming properties compared to inulin. However, lower slope of G’ and G” indicated their better spreadability. The organoleptic texture properties of fat replacer prepared with Jerusalem artichoke powder proved to be slightly better than that of the inulin containing mixture. Based on our results, the Jerusalem artichoke powder seems to be suitable to replace inulin as a natural additive in certain food products.
The aim of the present study was to investigate whether Jerusalem artichoke powder produced by a simple drying method is suitable for replacing inulin as a dietary fibre in bread. Baking probe was performed using 0, 5, and 10% Jerusalem artichoke (JA) powder and 2.5 and 5% inulin (IN) on wheat flour weight basis. Functional properties of bread loafs were tested by Stable Micro System TA TX2i Texture Analyser (SMS) after 0, 24, 48, and 72 h storage. It was concluded that using inulin as a dietary fibre did not deteriorate the baking quality of bread, however, shelflife slightly decreased. Jerusalem artichoke powder compared to inulin had similar effect on the baking properties of bread. Based on our results, JA powder proved to be a promising alternative for fibre enhancement in bread.
