Topinambur (the Jerusalem artichoke): Nutritional value and its application in food products: An updated treatise

Shariati M.A. Khan M.U. Hleba L. de Souza C.K. Tokhtarov Z. Terentev S. Konovalov S. Arduvanova F. Batishcheva N. Shigapov I. Ekaterina S. Kantimerova M.
June 2021 Slovak University of Agriculture

Journal of Microbiology, Biotechnology and Food Sciences
2021 #10 Issue 6 1 - 8 pp.

This article presents a review of the scientific literature on the nutritional value of topinambur (Jerusalem artichoke) and its potential use in the formulation of food products. The scientific review covers the chemical, amino-acid, vitamin, mineral composition of topinambur, its pharmacological and therapeutic and prophylactic effect on the human organism. The distinctive features of topinambur are the content of more than 20% of dry substances, among which up to 80% contains a polymeric homologue of fructose - inulin. The content of pectin substances varies up to 11% of dry weight. Consumption of topinambur as a part of foodstuffs has a beneficial effect on absolutely all the chains and causes of diseases of the digestive system, cardiovascular system and liver. A number of findings about the use of topinambur roots in the process of preparation of meat, milk, confectionary and bread products are presented, its positive effect on the nutritional value and consumer properties of the final product is characterized. Utilization of Jerusalem artichoke in formulation of various food products is a good way to increase the alternative usage area of them.

food products , formulation , inulin , roots , topinambur , topinambur powder

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K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Moscow, Russian Federation
Department of Energy Systems Engineering University of Agriculture, Faisalabad, Pakistan
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, Nitra, 949 76, Slovakia
Chemical Engineering Graduate Program (PPGEQ), Chemical Engineering Department, Regional University of Blumenau (FURB), Blumenau, 89030-000, Brazil
Shakarim University of Semey, Semey city, Kazakhstan
Smolensk State Agricultural Academy, Smolensk, Russian Federation
Omsk State Agrarian University named after P.A. Stolypin, Omsk, Russian Federation
Bashkir State Agrarian University, Ufa, Russian Federation

K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University)
Department of Energy Systems Engineering University of Agriculture
Department of Microbiology
Chemical Engineering Graduate Program (PPGEQ)
Shakarim University of Semey
Smolensk State Agricultural Academy
Omsk State Agrarian University named after P.A. Stolypin
Bashkir State Agrarian University

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