Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tubers powder in preparing healthy crackers with antioxidant, anti-inflammatory, and anti-diabetic properties "in vitro"

Document Type : Original Article

Author

Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Mansoura University, Egypt.

Abstract

This study provides an overview of Jerusalem artichokes (Helianthus tuberosus) and their potential uses in consumer foods as antioxidant, anti-inflammatory, and anti-diabetic agents. The sensory, physical properties, and color characteristics of crackers with 20, 30, and 40% substitution with Jerusalem artichokes (JA) tubers powder were evaluated, compared to the control crackers (50% whole wheat + 50% yellow corn). Chemical composition, minerals, phenolics, flavonoids, and carotenoids were determined in JA powder, control crackers, and 20% JA crackers.  Antioxidant, anti-inflammatory, and anti-diabetic activities were determined. The addition of JA tubers powder increased the cracker's contents of fibers, ash, protein, iron, calcium, potassium, magnesium, and phosphorus when compared to the control crackers. Crackers with 20% JA tubers substitution had a significantly high level of phenolics, flavonoid, and carotenoids. Besides in vitro their antioxidant, anti-inflammatory, and anti-diabetic activities when compared to control crackers.

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Biological and Biomedical Journal
Volume 3, Issue 1
January 2025
Pages 137-153

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