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Determinants of the Quality of Food Preparations

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Jerusalem Artichoke Food Science and Technology

Part of the book series: Interdisciplinary Biotechnological Advances ((IBA))

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Abstract

In recent years, the demand for high-quality food and the interest in its quality, both in response to market requirements and consumer awareness of health and ecology, has been growing steadily. The modern consumer is highly demanding, showing greater concern for quality and health benefits in relation to the products they buy. He is looking for products rich in active ingredients such as fructooligosaccharides, inulin, oligosaccharides, or fructose. Inulin is a soluble dietary fiber, a natural polysaccharide, and one of the best-known prebiotics. The chain length or degree of polymerization (DP) of inulin ranges from 2 to 60 units. It is obtained from Jerusalem artichoke and can be used in the production of functional food and the production of medicinal preparations and dietary supplements. It is also an important component in the treatment of type 2 diabetes, obesity, and other conditions related to blood sugar levels. In turn, fructose can be obtained by acidic hydrolysis of inulin, but it is easily degraded at low pH, and the process itself causes the color of the inulin hydrolysate and the formation of difructose anhydrides by-products. An easier, direct, cheaper, and faster method can be enzymatic hydrolysis of inulin by inulinase. Due to the rich chemical composition, Jerusalem artichoke tubers seem to be an excellent component of the daily diet, as well as a potential raw material for obtaining carbohydrates, such as inulin or fructose, and as a pharmacological raw material.

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Abbreviations

DP:

Degree of polymerization

FFT:

Fructan fructosyltransferase

FOS:

Fructooligosaccharides

GOS:

Galactooligosaccharides

IMO:

Isomaltooligosaccharides

RNA:

Ribonucleic acid

SCFOS:

Short-chain fructooligosaccharides

SST:

Sucrose 1-fructosyltransferase

XOS:

Xylooligosaccharides

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Authors and Affiliations

  1. Department of Technology of Plant Production and Commodity, University of Life Sciences in Lublin, Lublin, Poland

    Dominika Skiba

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  1. Department of Plant Production Technology and Commodities, University of Life Science in Lublin, Lublin, Poland

    Barbara Sawicka

  2. Department of Food Production and Safety, Carpathian State College in Krosno, Krosno, Poland

    Barbara Krochmal-Marczak

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Skiba, D. (2022). Determinants of the Quality of Food Preparations. In: Sawicka, B., Krochmal-Marczak, B. (eds) Jerusalem Artichoke Food Science and Technology. Interdisciplinary Biotechnological Advances. Springer, Singapore. https://doi.org/10.1007/978-981-19-0805-7_6

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