Production of chips and crisp from jerusalem artichoke

Download

index.pdf

Date

2012

Author

Baltacıoğlu, Cem

Metadata

Show full item record

Item Usage Stats

337
views

256
downloads

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.

Subject Keywords

Jerusalem artichoke

URI

http://etd.lib.metu.edu.tr/upload/12614084/index.pdf
https://hdl.handle.net/11511/21242

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Magnitude and efficiency of genetic diversity captured from seed stands of Pinus nigra (Arnold) subsp pallasiana in established seed orchards and plantations Cengel, Burcu; Tayanc, Yasemin; Kandemir, Gaye; Velioglu, Ercan; Alan, Murat; Kaya, Zeki (2012-05-01) To test how efficiently plantations and seed orchards captured genetic diversity from natural Anatolian black pine (Pinus nigra Arnold subspecies pallasiana Holmboe) seed stands, seed sources were chosen from 3 different categories (seed stands (SS), seed orchards (SO) and plantations (P)) comprising 4 different breeding zones of the species in Turkey. Twenty-five trees (mother trees) were selected from each SS, SO and P seed sources and were screened with 11 Random Amplified Polymorphic DNA (RAPD) markers....
Animals at Burgaz in the classical period from the evidence of faunal remains Aydın, Mahmut; Summers, Geoffrey; Department of Settlement Archaeology (2004) For this thesis the animal bones collected from the archaeological excavations at the ancient site of Burgaz have been analyzed for the study of animal exploitation, human diet, social differentiation and the environment of Burgaz and Datça during the Classical Period. Comparison of the results with evidence from other sites to determine the extent to which there might have been local trends in animal husbandry. Because this kind of a research is not common among archaeologists specialising in the classical...
Characterization and Comparison of Turkish Table Olive Varieties With NMR Relaxometry and Magnetic Resonance Imaging Kilercioğlu, Mete; Özel, Barış; Öztop, Halil Mecit (2016-01-01) Olive is one of the fruits that is mostly consumed in the Mediterranean region. Depending on the variety, oil quality of the olive changes significantly. In this study, Nuclear Magnetic Resonance (NMR), Relaxometry and Magnetic Resonance Imaging (MRI) experiments were used to characterize different Turkish table olive varieties, (Ayvalik, Mega, Sele, Light) in terms of tissue structure, fat and water contents. Moisture and fat content were measured using an infrared moisture analyzer and soxhlet extraction,...
Characterization of Turkish Olive Varieties with NMR Relaxometry and Magnetic Resonance Imaging Experiments Kilercioğlu, Mete; Özel, Barış; Mert, Behiç; Öztop, Halil Mecit (2014-05-23) Olive is the fruit of a tree that grows in Mediterranean climate. Olive grows in the regions of Turkey where Mediterranean climate is dominant. Olive being an important export product for Turkey, the quality of the olive and the products derived from olive has gained significant importance. In this study, Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging experiments was used to characterize different oil varieties in terms of tissue structure, fat and water contents. Experiments were per...
Morphology, anatomy, palynology and nutlet micromorphology of the rediscovered Turkish endemic Salvia ballsiana (Lamiaceae) and their taxonomic implications Kahraman, Ahmet; Doğan, Musa; Celep, Ferhat; AKAYDIN, GALİP; KOYUNCU, MEHMET (Wiley, 2010-01-01) Salvia ballsiana (Rech. fil.) Hedge, previously known only from the type gathering, is a local endemic species from Turkey. The species was first collected from Golbasi (Malatya) by E. K. Balls in 1935, and was not collected again until 2008, when we found it in Gerger (Adiyaman). The diagnostic morphological characters of this rare endemic species are discussed, including its anatomical, palynological and nutlet micromorphological features. Morphological characteristics of leaves, calyces, corollas and typ...

Citation Formats

C. Baltacıoğlu, “Production of chips and crisp from jerusalem artichoke,” Ph.D. - Doctoral Program, Middle East Technical University, 2012.