Technical Optimization And Nutritional Evaluation Of Jerusalem Artichoke Yogurt

ObjectivesTo brew Jerusalem artichoke yogurt through the classical fermentation patterns of yogurt by adding Jerusalem artichoke in ordinary yogurt is; evaluating the feasible technology and nutritional value about the substituting Jerusalem artichoke for the chemical thickening agent; providing a feasible way to comprehensive utilization of Jerusalem artichoke.Methods1. Optimizing the Jerusalem artichoke yogurt fermentation process by using single factor experiments and response surface method.2. Analyzing and evaluating the nutritional components between the Jerusalem artichoke yoghurt and ordinary yoghurt. The tested nutritional constituents were crude protein, crude fat, crude fiber, calcium, iron, copper, zinc, magnesium, vitamin B1, vitamin B2.3. Analyzing and evaluating the stability of yogurt which add Jerusalem artichoke or chemical thickening agent respectively.Results1. The best process conditions for Jerusalem artichoke yogurt were:12% whole milk powder,7.2% Jerusalem artichoke addition level,8.8% addition level strain, fermentation time was 5 hours.2. The yogurt with 7.2% Jerusalem artichoke contains 0.25g/100g crude fiber, 81.59mg/100g calcium,18.01mg/100g magnesium, 0.55mg/100g iron, 1.11mg/100g zinc,0.04mg/100g copper,0.13mg/100mg vitamin B1 and 0.16mg/100mg vitamin B2, which were higher than those of ordinary yogurt. With the increasing amount of Jerusalem artichoke, the differences become obvious and the result were statistically significant (P<0.05). 3. The sweating rate of fermentative yogurt containing 5% Jerusalem artichoke was 8%. The sweating rate was 5% after the test of simulated transportion, In 4℃storage for 24h, the sweating rate was 5%, for 5d the sweating rate was 2%, for lOd the sweating rate is 5%.Conclusions1. The best process conditions for Jerusalem artichoke yogurt are:12% whole milk powder,7.2% Jerusalem artichoke addition level,8.8% addition level strain, fermentation time was 5 hours.2. The crude fiber, calcium, magnesium, iron, zinc, copper, vitamin B1 and vitamin B2 in Jerusalem artichoke yogurt were higher than those of ordinary yogurt, with the increasing amount of Jerusalem artichoke, the differences become obvious and the results are statistically significant (P<0.05).3. The Jerusalem artichoke yogurt is superior to the yogurt with chemical thickening agent in the sensory evaluation and water retention.