Processing Technology And Quality Analysis Of Jerusalem Artichoke Biscuit

Jerusalem artichoke is a perennial herb of the genus Helianthus.And inulin of stems is richest.Inulin is a low-calorie polysaccharide,which has the effect of promoting the growth of beneficial bacteria in the intestine,maintaining the ecological balance of the intestine,preventing constipation,preventing the occurrence of gastrointestinal diseases,strengthening immunity,reducing blood lipids and reducing weight and so on.In recent years,it has been widely used as an important raw material in medical and food fields.However,the lack of deep processing degree of Jerusalem artichoke results in low added value of Jerusalem artichoke.While traditional biscuits are facing the dilemma of hyperglycemic index products,it neither conform to the dietary nutrition and health concept of the residents,nor conducive to the competitive survival and development of the biscuit companies.In order to improve the added value of Jerusalem artichoke and develop a satisfactory biscuit in the near step,Jerusalem artichoke was used to one of the main ingredients of the biscuit.The main research contents and conclusions of this paper are as follows:1.On the basis of preliminary experiments,the surface temperature of biscuit baking was determined at 160℃,the primer temperature was 130℃,and the baking time was 18 min.With using the index of hardness,brittleness,mastic ability,toughness and sensory evaluation,the experiment chooses the amount of Jerusalem artichoke powder,butter and corn oil(1:1),and xylitol as the investigation factor.However,the response surface optimization,which carried out three factors and three levels,combined and the principal component analysis.The result indicated that best formula of biscuit was on the basis of 100 g low gluten wheat flour,the total powder of Jerusalem artichoke was 12%,the content of butter and corn oil(1:1)was 30%,the content of xylitol was 20%,the content of low fat milk was 25 ml,and the amount of sodium bicarbonate was2 %.Under the optimum process conditions,the biscuits had good appearance,brown color,crisp taste,pleasant flavor and physicochemical properties.2.Under the optimum formula of Jerusalem artichoke cookies,the surface fire,the bottom fire and the baking time of the biscuits were selected as theinvestigation factors.The optimum parameters of the baking technology of the Jerusalem artichoke biscuit were determined by the sensory score as the inspection index.The best parameter for determining the baking process of Jerusalem artichoke cookies was that the surface temperature was 160 ℃,the primer temperature was 130℃,and the baking time was 18 min.In addition,the main nutrient content of the biscuits was determined in the optimal formulation and optimum process conditions.The main nutrient contents were: protein8.49%,dietary fiber 7.86%,fat 24.44%,moisture 1.60% and ash 1.70%.Under the best formula,the biscuit had the unique flavor of Jerusalem artichoke,and its energy and fat content were both lower than the common commercial biscuit of the same type.The energy was 1931KJ(per 100 g).The dietary fiber was rich in this biscuit.It was a cracker with excellent color and flavor.3.Compared with the biscuits with different amounts of Jerusalem artichoke powder,the antioxidant activity of the Jerusalem artichoke biscuits were evaluated by comparing the three stages of oral,gastrointestinal and intestinal absorption in vitro.The results indicated that the biscuits with the same amount of Jerusalem artichoke powder have different antioxidant activity in different in vitro digestion stages.The antioxidant activity was stomatology>gastrointestinal tract> small intestine.The main reason was that the active substances in biscuits were constantly being consumed during this process.Therefore,the decreasing trend was showed in the antioxidant activity.At the same in vitro simulated digestion stage,the antioxidant activity of biscuits gradually increased with the increasing addition of Jerusalem artichoke powder.This showed that the active substances will be released gradually during the digestion of the oral cavity and the gastrointestinal tract in the whole powder of the Jerusalem artichoke.Therefore,the addition of the full active powder of the Jerusalem artichoke in the biscuits was benefit to improve the antioxidant activity of the biscuits.4.By adopting Eylnst in vitro assays.Α-amylase and glucoamylase mixed enzyme were used to simulate the environmental hydrolysis of Jerusalem artichoke biscuit samples in vivo conditions.The effects of the different addition of Jerusalem artichoke powder on the digestion characteristics ofbiscuit starch were studied.The slow-digestive function of comprehensive evaluation of the Jerusalem artichoke biscuits was used by analyzing the content of three different kinds of digested starch,starch hydrolysis curve and using the first-order kinetics simulation equation,which was aimed to predict the glycemic index of biscuits.The results showed that the content of fast digestible starch decreased from 41% to 23%,the slowly digestible starch content increased from 14% to 23%,and the hydrolysis equilibrium rate slowed down to25%,the glycemic index-GI from 75(hyperglycemic index food)was significantly reduced to a minimum value of 54(low glycemic index food)with the addition of Jerusalem artichoke powder.The biscuits under the optimal formulation conditions had a glycemic index of 62,which was a medium glycemic index food.Therefore,the Jerusalem artichoke biscuits developed in this method not only have unique taste,but also have good slow digestion characteristics.It was a kind of cracker that satisfied the needs of modern consumers and was suitable for all ages.