Jerusalem artichoke (Helianthus tuberoses) dietary-fiber powder functionality
Newlove Akowuah Afoakwah
Abstract
at an angle 19.3° and 20 ° for FD powder and OD powder respectively. The FD powder particles were more agglomerated than those of OD powder. This was seen as a microscopic image, again FD powder revealed a higher pasting temperature and a drop in peak viscosity. Based on the results obtained, JAT (FD and OD) powder has all the quality attributes required of a powder for culinary product formulation.
Topics & Concepts
Jerusalem artichokeSwelling capacityParticle sizeSolubilityFood scienceMaterials scienceFreeze-dryingMicrostructureInulinChemistryNuclear chemistrySwellingComposite materialOrganic chemistryChromatographyPhysical chemistryMicrobial Metabolites in Food BiotechnologyMicroencapsulation and Drying ProcessesFood composition and properties