Examination of the Functional Properties of Jerusalem Artichoke Flour-Wheat Flour Mixtures and Wafers

Abstract

There is a growing consumer demand for products made from high fibre, easily digestible ingredients with a valuable nutritional composition. An undeservedly neglected local vegetable, the Jerusalem artichoke, is a major contributor to satisfying this demand. The main active ingredient in Jerusalem artichoke tubers is inulin (about 14-19%), which is a dietary fibre, but also has favourable biological properties due to its nutritional components. They are rich in macro- and microelements (potassium content of about 500 mg/100 g), various vitamins, vegetable fibres, protein-constituting amino acids, etc. In my research, I investigated the effect of inulin, a polysaccharide-type vegetable fibre in Jerusalem artichoke flour, on the rheological properties of Jerusalem artichoke flour-wheat flour mixtures. I measured the functional properties of flour mixtures containing 1; 2; 4% inulin respectively by determining the inulin content of the wheat flour using a valorigraph and then baked wafers from the mixtures. My results showed that the inclusion of Jerusalem artichoke flour in the flour blends changes the physical properties and the spatial structure of the gluten, the degree of dough softening and the kneading index. Among the wafers, the one containing 2% inulin was the most appreciated by the sensory judges.