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Abstract
Jerusalem artichoke is (J.A.) a herbaceous perennial that stores the carbohydrate in the form of inluin which on hydrolysis yields fructose resisting digestion and have many physiological properties in the treatment of many disease.
The thesis was designed to:
1- Study the chemical composition of Jerusalem artichoke with / without peel.
2- Study the chemical composition of some products prepared with J.A..
3- Preparing different baked products contain Jerusalem artichoke powder with / without peel.
4- Evaluation the prepared products.
5- Study the effect of Jerusalem artichoke on experimental rats in relation to fasting serum glucose, liver function, blood lipids.
6- Do histopathological study on liver of experimental rats.
Some bakery products (pizza, cinnamon biscuits, baton sale, shami bread and high bran bread) were prepared from wheat flour (72%) fortified with J.A. powder, with / without peal on percentage (15%). This products were organolypitically evaluated by aid of 10 panalists. The tubers and products were chemically analyzed for determination of (moisture, ash, protein, fat, crude fiber, inulin, carbohydrate, K, Ca, Na and Fe) on dry weight.