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2021•Sovremennaya nauka i innovatsiiOpen access

THE INFLUENCE OF TECHNOLOGICAL PARAMETERS OF DRYING ON THE CONTENT OF INULIN IN CHICORY AND JERUSALEM ARTICHOKE POWDER

Dmitry Olegovich Eryomenko, Yuliya Viktorovna Osmanova

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Abstract

Optimal drying modes of chicory root and Jerusalem artichoke tubers have been experimentally determined in order to preserve the inulin polysaccharide, which has a prebiotic effect, to obtain a powdered semi-finished product of a functional orientation.

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What this paper is about

Optimal drying modes of chicory root and Jerusalem artichoke tubers have been experimentally determined in order to preserve the inulin polysaccharide, which has a prebiotic effect, to obtain a powdered semi-finished product of a functional orientation.

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Available abstract

Optimal drying modes of chicory root and Jerusalem artichoke tubers have been experimentally determined in order to preserve the inulin polysaccharide, which has a prebiotic effect, to obtain a powdered semi-finished product of a functional orientation.

Key concepts: Jerusalem artichoke, Inulin, Prebiotic, Food science, Polysaccharide, Chemistry, Biochemistry

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THE INFLUENCE OF TECHNOLOGICAL PARAMETERS OF DRYING ON THE CONTENT OF INULIN IN CHICORY AND JERUSALEM ARTICHOKE POWDER — Research Paper | ScholarLens