PHYSICO-CHEMICAL AND HEALTH PROMOTING PROPERTIES OF DRIED JERUSALEM ARTICHOKE POWDER
Keywords:
Keywords: freeze drying; vacuum drying; sublimation drying; drying time; pro- healthy properties.Abstract
Abstract: The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and
polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced powder. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke powder. Their average content in the raw material was at 820 mg/100 g dm
(UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the powders were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon
freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.
