Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
ISSN 2579-2822
2021; 181–185
Shared with The Gufo

The Use of Topinambur (Jerusalem artichoke) Concentrate in the Curd Production

N.R. Chatinyan*, K.Zh. Minasyan, A.E. Matevosyan, Sargis Gevorgyan

Armenian National Agrarian University

Received: 2025-01-08 · Published: 2021-06-30

© 2021 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Shared article.

Originally published in Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi, 2021 — https://doi.org/10.52276/25792822-2021.2-181.

Original title
The Use of Topinambur (Jerusalem artichoke) Concentrate in the Curd Production
Authors
N.R. Chatinyan, K.Zh. Minasyan, A.E. Matevosyan, Sargis Gevorgyan
Source journal
Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
Published
2021-06-30
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2021.2-181

Abstract

Curd production technology upon the use of topinambur (Jerusalem artichoke) tuber has been developed. For the curd production, hydrolyzed concentrate obtained from the tuber of Jerusalem artichoke has been used in the form of herbal supplement. New food product exceeds the traditional one in its biological values due to enrichment with carbohydrates, vitamins, nonessential and essential amino acids. The optimal dose of introducing the hydrolyzed concentrate has been also determined. The use of hydrolyzed concentrate of Jerusalem artichoke solution reduces the coagulation duration of milk mixture and increases the product yield; at the same time it saturates the product with inulin.
1 / ? 100% Open in new tab Download Cite

Loading the full text…

Download Follow Updates