Physical property and antioxidant activity of spread product from Jerusalem artichoke (Helianthus tuberosus L.) tubers
Abstract
Tubers of Jerusalem artichoke (Helianthus tuberosus L.) or Kaentawan (Thai name) are produced worldwide and mainly cultivated in North America, Northern Europe, Australia, China as well as Thailand. It contained high fructans (inulin and fructo-oligosaccharides), moderate protein and dietary fiber, and very low fat and sugar. Fructans are acts as two major functions as soluble dietary fiber and prebiotic. It has been increasingly used as a versatile ingredient in processed functional foods. This study aimed to develop Kaentawan spread product and to determine its physical properties and antioxidant activity. The developed spread product was made from different levels of Kaentawan tubers; 100% (F1), 75% (F2), and 50% (F3). The results showed that formula F1 and F2 found significantly higher water activity (aw) than formula F3. The higher amount of Kaentawan tuber, the lower pH value was observed. For total soluble solid content, there were significantly increased when decreased the level of added Kaentawan tuber (F1<F2<F3). Brightness (L*) of spread products were decreased when decreased level of added Kaentawan tuber whereas values of redness (a*) and yellowness (b*) significantly increased. The viscosities measured by Bostwick consistomerter of all three formulas were very high. Total phenolic content in formula F1 had highest value (6.97 mgGAE/100g fresh weight, FW) and there were no significant differences between formulas F2 and F3 (5.31 and 5.42 mgGAE/100g FW respectively). In addition, antioxidant activity by oxygen radical absorbance capacity (ORAC) assay in formula F1 showed the highest value (16.53 mmolTE/g FW) compared to formulas F2 and F3 (13.11 and 10.02 mmolTE/g FW respectively). The amount of Kaentawan in spread product of formula F3 was achieved acceptable to consumers. Thus, Kaentawan tubers had capability to be developed for the spread product and could become a commercial product.References
Abdullah, A., & Cheng, T.C. (2001). Optimization of reduced calorie tropical mixed fruits jam. Food Quality and Preference 12(1), 63-68.
Ainsworth, E.A., & Gillespie, K.M. (2007). Estimation of total phenolic and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nature Protocols 2(4), 875-7.
Flutto, L. (2003). PECTIN: Properties and Determination. In B. Caballero (Ed.). 2nd eds. Encyclopedia of Food Sciences and Nutrition (pp. 4440-4449). Boston: Academic Press.
Judprasong, K., Archeepsudcharit, N., Chantapiriyapoon, K., Tanaviyutpakdee, P., & Temviriyanukul, P. (2018). Nutrients and natural toxic substances in commonly consumed Jerusalem artichoke (Helianthus tuberosus L.) tuber. Food Chemistry 238, 2018, 173-179.
Kays, S.J., & Nottingham, S.F. (2008). Biology and chemistry of Jerusalem artichoke (Helianthus tuberosus L.). Northwest, Florida: CRC Press.
Kopjar, M., Pilžota, V., Tiban, N.N., Šubarić, D., Babić, J., Ačkar, D., & Sajdl, M. (2009). Strawberry Jams: Influence of different pectins on colour and textural properties. Czech Journal of Food Scien 27(1), 20-28.
Levaj, B., Kovačević, D.B., Bituh, M., & Verica, D.U. (2012). Influence of jam processing upon the contents of phenolics and antioxidant capacity in strawberry fruit (Fragaria ananassa×Duch.). Croatian Journal of Food Technology, Biotechnologyand Nutrition 7(S), 18-22.
Li, W., Zhang, J., Yu, C., Lia, Q., Dong, F., Wang, G., Gu, G., & Guo, Z. (2015). Extraction, degree of polymerization determination and prebiotic effect evaluation of inulin from Jerusalem artichoke. Carbohydrate Polymers 121, 315-319.
Mamede, M., Dib de Carvalho, L., Viana, E., Oliveira, L., Soares Filho, W., & Ritzinger, R. (2013). Production of dietetic jam of Umbu-Caja ( Spondias sp.): Physical, physicochemical and sensorial evaluations. Food and Nutrition Sciences 4(4), 461-468.
Mitmesser, S., & Combs, M. (2017). Prebiotics: Inulin and Other Oligosaccharides. In Y. Ringel & W.A. Walker (Eds.). The Microbiota in Gastrointestinal Pathophysiology (pp. 201-208). Boston: Academic Press.
Mohd, N., Mohd F., Norhayati, M.K., Zaiton, A., Norliza, A.H., Wan S., & Rusidah, S. (2017). The nutritional composition of fruit jams in the Malaysian market. Journal of the Saudi Society of Agricultural Sciences 16(1), 89-96.
Öksüz, T., Caba, Z., Nilufer, D., & Surek, E. (2015). Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation. Food Science and Technology 3(1), 1-8.
Orhan, D.D., & Orhan, N. (2016). Assessment of in-vitro antidiabetic - antioxidant effects of helianthus tuberosus, cydonia oblonga and allium porrum. Turkish Journal Of Pharmaceutical Sciences 13(2), 60-67.
Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J.A., & Deemer, E.K. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study. Journal of Agricultural and Food Chemistry 50(11), 3122-3128.
Puangbut, D., Jogloy, S., Vorasoota, N., Holbrookc, C.C., & Patanothai, A. (2015). Responses of inulin content and inulin yield of Jerusalem artichoke to seasonal environments. International Journal of Plant Production 9(4), 599-608.
Sesmero, R., Quesada, M.A., & Mercado, J.A. (2007). Antisense inhibition of pectate lyase gene expression in strawberry fruit: Characteristics of fruits processed into jam. Journal of Food Engineering 79(1), 194-199.
Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, R.H., Shakeel, A., Ansari,A., & Niazi, S. (2016). Inulin: Properties, health benefits and food applications. Carbohydrate Polymers 147, 444-454.
Sridevi, V., Sumathi, V., Prasad, M.G., & Satish, K.M. (2014). Fructooligosaccharides-type prebiotic: A review. Journal of Pharmacy Research, 8(3), 321-330.
Takeuchi, J., & Nagashima, T. (2011). Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties. Food Chemistry 126, 922-926.
