Evaluation of Jerusalem artichoke as a functional ingredient in cookies production

Jerusalem artichoke (JA) tubers are rich in minerals, fibers and inulin, a unique polysaccharide stored them instead of starch. In this study, JA were dried ground into flour, which was then used to substitute 2.5, 5, 7.5 10% wheat flour prepare functional cookies using the previously mentioned functionality (minerals fibers). The chemical composition investigated, as well effects substituting for (JAF) on it. JAF increased moisture content cookies, resulting hardness fracturability. Fiber well, reaching maximum 0.8% at highest substitution rate (10%). ash from 0.6 1.09%, also related minerals (magnesium, calcium, phosphorus iron), give prepared high nutritional values. Physical properties including spread ratio, specific volume, color showed marginal changes due fiber contents higher retained cookies. Furthermore, sensory characteristics yielded satisfactory results, overall acceptability not significantly affected, although altered because pale or dark colored levels substitution.