Jerusalem artichoke has been cultivated in various regions without any special breeding technique. On the other hand, in food industry it does not have a wide usage area. Hence, in food industry its use as a potato substitute in some products is believed to be increasing its economical value. As a first attempt chips and crisps produced from Jerusalem artichoke was analyzed for texture, sensory, color, oil and moisture content.
Jerusalem artichoke chips were fried in a bench top deep fat fryer for 120s, 180s and 240s at 160° / C, 170° / C, 180° / C and 190° / C. When microwave oven was used samples were cooked for 60s, 75s, 90s, 105s, 120s, 135s and 150s at 600 Watt and 900 Watt.
Rheological properties of Jerusalem artichoke puree were investigated and Xanthan gum (2%wb) and sodium metabisulphite (1%wb) added for the desired puree consistence and color. After the production of puree Jerusalem artichoke flour was produced and water added to this flour then dough obtained again. Rheological behaviour of the original puree and these prepared from the containing 1- 4.5 and 1 - 5.0 part water were quite similar.
In the light of the experimental results obtained as frying temperature and treatment time increased, moisture content and lightness of the Jerusalem artichoke products have decreased but a*and b* values, hardness, fracture and oil content increased.
The best results for frying of Jerusalem artichoke seem to be 180° / C with about 240s treatment time for the chips and the same temperature for 180s for the crisps.
As microwave power level and duration of treatment increased, moisture content and lightness of the microwave cooked Jerusalem artichoke products have decreased, but a* and b* values increased. Hardness and fracturability values of the products first increased with time and then decreased.
When microwave oven was used, the best results were obtained for about 105s treatment time at 600W for the Jerusalem artichoke chips and about 60s processing time at 900W for the crisp.
Since treatment time for cooking was significantly reduced when microwave cooking was used, this method could be recommended as an alternative to conventional deep fat frying, as oil is not used as well.
| Identifer | oai:union.ndltd.org:METU/oai:etd.lib.metu.edu.tr:http://etd.lib.metu.edu.tr/upload/12614084/index.pdf |
| Date | 01 February 2012 |
| Creators | Baltacioglu, Cem |
| Contributors | Esin, Ali |
| Publisher | METU |
| Source Sets | Middle East Technical Univ. |
| Language | English |
| Detected Language | English |
| Type | Ph.D. Thesis |
| Format | text/pdf |
| Rights | Access forbidden for 1 year |
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