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Analyzing the composition, potential market and health benefits of Canada’s Jerusalem artichoke


A new study published in the Journal of Food Research has found that Jerusalem artichoke is a suitable source of inulin that can be used as an ingredient in various food items, such as baked goods and beverages. The study authors suggest that the findings of the study provide evidence on the potential of Jerusalem artichoke in the Canadian market.

  • For hundreds of years, Jerusalem artichoke was considered a food source for Aboriginal Canadians and early European settlers, but was replaced by other vegetables in the human diet later on.
  • Today, Jerusalem artichoke is mainly used as a source of inulin, a polysaccharide that promotes digestive health.
  • The study authors assessed the composition of the Jerusalem artichoke.
  • The health benefits of inulin, such as a prebiotic, as a dietary fiber, as a sugar and fat substitute, and as a mineral absorption enhancer, were also analyzed.
  • The functions of inulin as an ingredient in food products – baked goods and beverages – were also reviewed.
  • The current Canadian market was analyzed to understand the market potential for baked products and drinks enhanced with Jerusalem artichoke inulin.
  • Jerusalem artichoke inulin could be widely used in consumer food products to reduce caloric content and fat content because of its prebiotic nature, dietary fiber effects, and fat and sugar replacement properties.
  • The study showed that inulin from Jerusalem artichoke can be used in baked goods and drinks and has the potential to be sold in the Canadian market.

All in all, the study authors believe that entrepreneurs may develop new food items that depend on inulin alone to improve digestive health.

Full text of study at this link.

Journal Reference

Adil Munim, Michel Rod, Farah Hosseinian. AN ANALYSIS OF THE COMPOSITION, HEALTH BENEFITS, AND FUTURE MARKET POTENTIAL OF THE JERUSALEM ARTICHOKE IN CANADA. Journal of Food Research, 2017; 6:5 DOI: https://doi.org/10.5539/jfr.v6n5p69



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