Use of jerusalem artichoke (Helianthus tuberosus) tubers as a natural source of inulin in cakes

Abstract

Tubers of Jerusalem artichoke (JA) have been known to store carbohydrates in the form of fructan inulin, an important health functional constituent of JA. In this study, Jerusalem artichoke powder (JAP) was used as a natural source of inulin in cakes, and the effect of JAP addition (5 or 10% in cake formulations) on physical, chemical and sensory properties of cakes and rheological properties of cake batters was determined. Inulin content of JAP was 162.4mg/g dm while cakes with 5 and 10% JAP contained 10.4 and 23.7mg inulin/g dm, respectively. Addition of JAP showed a significant effect on cake crust color. A reduction in cake softness was observed when JAP was incorporated into formulations. Panelists liked the crumb cell structure, flavor, chewiness, softness and sweetness of cakes with JAP equally. In conclusion, this study indicated that JAP could be successfully used as a natural source of inulin in cakes. © 2012 Wiley Periodicals, Inc.