Analysis of Nutritional Components and Physicochemical Properties of Hot-air Dried Jerusalem Artichoke (Helianthus tuberosus L.) Powder
![]() |
Kim, Ha-Neul
(Department of Food Science and Biotechnology, Kangwon National University)
Yu, Seok-Yeong (Department of Food Science and Biotechnology, Kangwon National University) Yoon, Won-Byong (Department of Food Science and Biotechnology, Kangwon National University) Jang, Sun-Min (Sangol farm Co. Ltd.) Jang, Yong-Jin (Sangol farm Co. Ltd.) Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University) |
1 | Yuan X, Gao M, Xiao H, Tan C, Du Y. Free radical scavenging activities and bioactive substances of jerusalem artichoke (Helianthus tuberosus L.) leaves. Food Chem. 133: 10-14 (2012) DOI ScienceOn |
2 | Kim JW, Kim JK, Song IS, Kwon ES, Youn KS. Comparison of antioxidant and physiological properties of jerusalem artichoke leaves with different extraction processes. J. Korean Soc. Food Sci. Nutr. 42: 68-75 (2013) 과학기술학회마을 DOI ScienceOn |
3 | Kim JL. Effect of Helianthus tuberosus extract on anti-obesity and anti-diabetic in cell line. MS Thesis, Chonbuk National University, Jeonju, Korea (2008) |
4 | Kim JL, Bae CR, Cha YS. Helianthus tuberosus extract has antidiabetes effects in HIT-T15 cells. J. Korean Soc. Food Sci. Nutr. 39: 31-35 (2010) DOI |
5 | Carabin IG, Flamm WG. Evaluation of safety of inulin and oligofructose as dietary fiber. Regul. Toxicol. Pharmacol. 30: 268-282 (1999) DOI ScienceOn |
6 | Kwon OY, Kim HJ, Oh SH, Lee JH, Kim HC, Yoon WK, Kim HM, Park CS, Kim MR. Nutrient composition of domestic potato cultivars. J. East Asian Soc. Diet. Life 16: 740-746 (2006) 과학기술학회마을 |
7 | Ryu YW, Kim CH, Kim SI. Selection of yeast strains for alcohol production from jerusalem artichoke tubers (Helianthus tuberosus L.). J. Korean Agric. Chem. Soc. 26: 119-124 (1983) 과학기술학회마을 |
8 | Choi WS, Choe YK, Kim SI, Byun SM. Production of inulase using jerusalem artichoke tuber extract. J. Korean Agric. Chem. Soc. 27: 238-244 (1984) 과학기술학회마을 |
9 | Choi HG, Jiang YF, Ryu SY, Na MK, Lee SH. Cytotoxity of sesquiterpene lactones from leaves of Helianthus tuberosus L. Kor. J. Pharmacogn. 43: 6-9 (2012) 과학기술학회마을 |
10 | Choi HD, Lee HC, Kim SS, Kim YS, Lim HT, Ryu GH. Nutrient components and physicochemical properties of new domestic potato cultivars. Korean J. Food Sci. Technol. 40: 382-388 (2008) 과학기술학회마을 |
11 | AOAC. Official methods of analysis of AOAC Intl. 15th ed. Method 934.06. Association of official analytical chemists, Washington, DC, USA (1990) |
12 | Han SJ, Koo SJ. Study on the chemical composition in bamboo shoot, free sugar, fatty acid, amino acid and dietary fiber contents. Korean J. Soc. Food Sci. 9: 82-87 (1993) 과학기술학회마을 |
13 | Eom SM, Jung BY, Oh HI. Changes in chemical components of cheonggukjang prepared with germinated soybeans during fermentation. J. Appl. Biol. Chem. 52: 133-141 (2009) DOI |
14 | Waters AccQ-Tag amino acid analysis system. Amino acid analysis system of operators manual of the Waters associates, Waters, Milford, MA, USA. p. 41-46 (1993) |
15 | KFDA. Food Standard Codex. Korea Foods Industry Association, Seoul, Korea. p. 301 (2002) |
16 | Wie MJ, Jang SH, Jeong MR, Yoon JM, Jeong HS, Lee JS. Analysis of phytosterol and fatty acid compositions of grape seeds produced in Korea. J. Korean Soc. Food Sci. Nutr. 38: 525-528 (2009) 과학기술학회마을 DOI |
17 | AOAC. Official methods of analysis AOAC Intl. 16th ed. Association of official analytical chemists, Washington, DC, USA (1995) |
18 | Scartezzini P, Antognoni F, Raggi MA, Poli F, Sabbioni C. Vitamin C content and antioxidant activity of the fruit and of the ayurvedic preparation of Emblica officinalis Gaertn. J. Enthnopharmacol. 104: 113-118 (2006) DOI ScienceOn |
19 | Lee JS, Choi MK, Moon EY, Kang MH. Physico-chemical properties of starches from atlantic and bora valley potato cultivar with different colors. J. Korean Soc. Food Sci. Nutr. 39: 542-547 (2010) 과학기술학회마을 DOI ScienceOn |
20 | Teresa-Satue M, Huang SW, Frankel EN. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized olive oil. J. Am. Oil Chem. Soc. 72: 1131-1137 (1995) DOI ScienceOn |
21 | Kwon YR, Youn KS. Quality and antioxidant characteristics of granule tea prepared with sea tangle (Laminaria japonica) and sea mustard (Undaria pinnatifida) powder as affected by extraction method. Korean J. Food Preserv. 19: 525-531 (2012) 과학기술학회마을 DOI ScienceOn |
22 | Shin JY, Byun MW, Noh BS, Choi EH. Noodle characteristics of jerusalem artichoke added wheat flour and improving effect of texture modifying agents. Korean J. Food Sci. Technol. 23: 538-545 (1991) 과학기술학회마을 |
23 | Kim JY, Yi YH. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J. Food Sci. Technol. 42: 727-732 (2010) 과학기술학회마을 |
24 | Jang HL, Hong JY, Kim NJ, Kim MH, Shin SR, Yoon KY. Comparison of nutrient components and physicochemical properties of general and colored potato. Kor. J. Hort. Sci. Technol. 29: 144-150 (2011) 과학기술학회마을 |
25 | Son SM, Kwon HO, Lee JH. Physicochemical composition of capsosiphon fulvescens according to drying methods. J. Korean Soc. Food Sci. Nutr. 40: 1582-1588 (2011) 과학기술학회마을 DOI ScienceOn |
26 | Kim HR, Seog EJ, Lee JH, Rhim JW. Physicochemical properties of onion powder as influenced by drying methods. J. Korean Soc. Food Sci. Nutr. 36: 342-347 (2007) 과학기술학회마을 DOI |
27 | Kwak YS, Shin HJ, Choo JJ. Effects of water activity on microbial growth in herb extract. J. Fd. Hyg. Safety 13: 77-82 (1998) 과학기술학회마을 |
28 | Oh GS, Kim K, Na HS, Choi GC. Comparison of physicochemical properties on waxy black rice and glutinous rice. J. Korean Soc. Food Sci. Nutr. 31: 12-16 (2002) 과학기술학회마을 DOI |
29 | Kim HS, Kang OJ, Yoon KS. Physicochemical properties of waxy rice starches prepared from three different cultivars. J. Korean Agric. Chem. Soc. 26: 211-216 (1983) 과학기술학회마을 |
30 | Beleia A, Varriano-Marston E, Hoseney RC. Characteristics of starch from pearl millets. Cereal Chem. 57: 300-303 (1980) |
31 | Kim YS, Lee SJ, Hwang JW, Kim EH, Park PJ, Jeon BT. Antioxidant activity and protective effects of extracts from Helianthus tuberosus L. leaves on t-BHP induced oxidative stress in chang cells. J. Korean Soc. Food Sci. Nutr. 40: 1525-1531 (2011) 과학기술학회마을 DOI ScienceOn |
32 | RDA. Food Composition Table. 7th revision, National Rural Resources Development Institute, Rural Development Administration, Suwon, Korea (2006) |
33 | Kim SJ, Jin YI, Nam JH, Hong SY, Sohn WB, Kwon OK, Chang DC, Cho HM, Jeong JC. Comparison of nutrient composition of yacon germplasm. Korean J. Plant Res. 26: 9-18 (2013) 과학기술학회마을 DOI ScienceOn |
![]() |