Analysis of the functional and technological potential of the use of Jerusalem artichoke in food production: an overview of the subject field

Jerusalem artichoke is a tuber of the asteraceae family, it is important as a natural food fortifier of food products, including fermented milk, meat, confectionary, bakery products. Jerusalem artichoke is used to produce extracts, syrups, pastes, powders intended for food enrichment. Jerusalem artichoke is contain biologically active substances, including a unique carbohydrate complex consisting of fructose and its polymers (inulin). Currently, concentrates with different functional and technological properties are produced from jerusalem artichoke, which determine the water-absorbing ability, chemical composition and colloidal processes. The review is devoted to the analysis of literature sources, including scientific articles in Russian and foreign journals in order to study the range of food products with the addition of different concentrates of jerusalem artichoke and study their chemical and technological properties. The range of concentrates used for food enrichment is presented. The general patterns of influence of concentrates on the technological properties of finished products were revealed. The authors have shown that not all concentrates have a positive effect on the structure of the finished product. The chemical composition of various jerusalem artichoke concentrates was analyzed. Concentrates with a high carbohydrate composition had a high nutritional value: dried tubers, pulp additive, powder. The analyzed concentrates had a low fat content, which confirms the possibility of use in dietary and therapeutic nutrition. The analyses of the vitamin composition of concentrates was carried out, vitamin C was the predominant. The most common type of Jerusalem artichoke widely used in various sectors of the food industry (powder) was determined.