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https://hdl.handle.net/11499/7963
Title: | Use of jerusalem artichoke (Helianthus tuberosus) tubers as a natural source of inulin in cakes | Authors: | Çelik, İlyas Işık, Fatma Gürsoy, Oğuz Yılmaz, Yusuf |
Keywords: | Cake batter Cake formulations Cell structure Fructans Jerusalem artichoke Natural sources Rheological property Sensory properties Food preservation Food processing Polysaccharides Helianthus tuberosus |
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. | URI: | https://hdl.handle.net/11499/7963 https://doi.org/10.1111/j.1745-4549.2011.00667.x |
ISSN: | 0145-8892 |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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