Influence of drying method on qualities ofJerusalem artichoke (Helianthus tuberosus L.) tuberharvested in Northeastern Thailand
Year: 2020
Type: article
Abstract: The aim of this study was to determine the effect of two drying methods, greenhouse solar drier and oven drier, on qualities of Jerusalem artichoke (Helianthus tuberosus L.) tuber (JAT). The quality characteristics were determined in term of physical and chemical qualities as well as microbial safety in the final samples. The results showed that protein, fat, ash, carbohydrate and total fiber content were not significantly different between solar drying and oven drying (p>0.05). However, inulin, total phenolic content (TPC) and antioxidant activity (AOA) in solar dried JAT was significantly (p<0.05) higher than oven dried sample. Moreover, the color of JAT powder produced by solar displayed brighter than oven drying. Both drying methods were effective to reduce water content in dried products and had the total plate count and total yeast & mold count with the acceptable level.
Institution: Khon Kaen University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W4393301482