CARACTERIZACIÓN DE HARINAS OBTENIDAS A PARTIR DE TUBÉRCULOS DE TOPINAMBUR (Helianthus tuberosus L.)

DINII C.; GARCIA M.A.; COMELLI NORA; PONZI M.; DIAZ A.; VIÑA SONIA

Cordoba

Congreso; VI Congreso Internacional de Ciencia y Tecnología de Alimentos, CICyTAC 2016; 2016

UNC

Helianthus tuberosus L. (topinambur, Jerusalem artichoke) is a plant species belonging to the Asteraceae family, which stores inulin in their underground organs (tubers). The aim of this work was to evaluate the chemical composition of topinambur tubers and flours grown in Villa Mercedes (San Luis, Argentina) for the development of functional food. Tubers were harvested, washed and a part of them was macerated in a 0.5% v/v acetic and lactic acid solution during 48 h. For flour obtaining, tubers were cut into slices, dried in an oven, ground and sieved giving rise to non-treated tuber flour (CF, control flour) and treated tuber flour (TF, treated flour). TF showed lower humidity and higher total ash content than CF (7.2% and 6.2% respectively). There were no significant differences in the acid detergent fiber content (4.4% and 4.7% for CF and TF, respectively), total lipids (0.6 % and 0.8 %, for CF and TF, respectively) and the inulin content for the different topinambur flours. Conversely, color parameters were affected by the treatment which induced a higher development of browning.