Experimental research for obtaining functional ingredients from Jerusalem artichoke and hemp seeds

¹ INMA Bucharest, Ion Ionescu de la Brad nr. 6, sector 1, Bucharest, Romania
² Agricultural Research-Development Station Secuieni, 377 Principala, Secuieni, Romania
³ Hydraulics and Pneumatics Research Institute INOE 2000-IHP, 14, Cuțitul de Argint, Bucharest, 040558, Romania

^* Corresponding author: lilianad.ihp@fluidas.ro

Abstract

Functional ingredients have gained a large-scale development determined by the increased interest shown by consumers worldwide. Functional ingredients are bioactive compounds that can be used in the manufacture of functional food products. These bioactive compounds can be obtained from accessible materials. The use of these materials aims to transform affordable raw materials at low prices into functional ingredients concentrated in proteins, amino acids, minerals and fibres, which can be used to obtain foods with a beneficial role in health. The paper presents a series of experimental researches for obtaining and characterizing functional materials obtained from Jerusalem artichoke and hemp seeds. The samples obtained had low moisture content, between 5.11 – 5.43 % for Jerusalem artichoke and 4.8 – 5.13 % for hemp, ideal for storage and use as powder. Jerusalem artichoke registered high sugar contents (between 21.2 – 27.2 %), while hemp flour had high fat content (between 18.56 – 23.52 %), making both products suitable to be used as functional ingredients in the food industry.