(Natural News) A team of researchers from Carleton University in Canada carried out an analysis on inulin obtained from the root vegetable Jerusalem artichoke and its potential uses in consumer food items, particularly in baked goods and beverages.
In the study, they evaluated the composition of the Jerusalem artichoke. In addition, they assessed the health benefits of inulin obtained from Jerusalem artichoke. Furthermore, they analyzed its potential in the Canadian market.
The research team found that insulin obtained from Jerusalem artichoke as a prebiotic can promote digestive health by encouraging the development of beneficial microflora and preventing the growth of bad bacteria in the gut. As a dietary fiber, the team found that inulin not only supports digestive health, but also cardiovascular health. It also improves overall health. They found that inulin can be a low-calorie sugar substitute as well as a fat substitute because of its low caloric value and its ability to imitate the texture of traditional fat. Lastly, inulin can improve the absorption of minerals, such as calcium and magnesium, therefore enhancing bone health.
Regarding its potential use in food products, the researchers found that insulin obtained from Jerusalem artichoke can be used in baked goods, such as cakes, cookies, and bread, and in beverages without losing its health benefits and affecting the taste of the food products. Moreover, the benefits of Jerusalem artichoke inulin in beverages can be maximized when fermented through bacteria as it improves the overall effects of prebiotic and synbiotic substances. They also discovered that currently, Jerusalem artichoke-enhanced baked products and drinks are not yet available in the Canadian market. Moreover, the researchers found that there is a lack of production and lack of awareness in Jerusalem artichoke.
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In conclusion, the research team suggest that Jerusalem artichoke can potentially be sold in the Canadian market and entrepreneurs may develop new food items that depend on inulin alone to improve digestive health. Furthermore, they believe that Jerusalem artichoke and its inulin will become well-known to improve the health of Canadian consumers once recognition is established in the market.
Jerusalem artichoke and how to use it in the kitchen
Jerusalem artichoke, also known as sunchokes, is a species of sunflower that is native to eastern North America. Despite its name, the root vegetable is not related to Jerusalam and does not taste like an artichoke. Instead, it has a nutty, slightly sweet flavor with a water chestnut-like texture, and looks like ginger. There are several ways to prepare Jerusalem artichoke.
Raw – Jerusalem artichoke can be eaten raw in a salad by slicing it into thin shreds.
Boiled – Boil the unpeeled root vegetable for about 10 to 15 minutes until it becomes soft. For a faster process, chop the vegetables first. The peels of the root vegetable are edible.
Blanched and roasted – Blanching the sunchokes will make their skin crispier. To do this, blanch them in heavily salted water for about four to five minutes. Then, drain and add some oil. After than, roast them at 450°F.
Pickled – Jerusalem artichoke can be pickled too. For pickling Jerusalem artichoke, it should be cut into small pieces, about a half inch piece or smaller. Cutting the root vegetable into small pieces is important to avoid a mushy pickled Jerusalem artichoke, and achieve crunchy, tangy ones instead.
Read more stories on other foods that contain a lot of nutrients at Nutrients.news.