TOPINAMBUR (THE JERUSALEM ARTICHOKE): NUTRITIONAL VALUE AND ITS APPLICATION IN FOOD PRODUCTS: AN UPDATED TREATISE

This article presents a review of the scientific literature on nutritional value topinambur (Jerusalem artichoke) and its potential use in formulation food products. The covers chemical, amino-acid, vitamin, mineral composition topinambur, pharmacological therapeutic prophylactic effect human organism. distinctive features are content more than 20% dry substances, among which up to 80% contains polymeric homologue fructose - inulin. pectin substances varies 11% weight. Consumption as part foodstuffs has beneficial absolutely all chains causes diseases digestive system, cardiovascular system liver. A number findings about roots process preparation meat, milk, confectionary bread products presented, positive consumer properties final product is characterized. Utilization Jerusalem artichoke various good way increase alternative usage area them.