Volume 8, Issue 4 And Pre-proof (9-2026)
pbp 2026, 8(4 And Pre-proof): 0-0 |
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Rabtaoui K, El Mejhed B, Derraj H, Boussif W, Al Armouzi N, Kzaiber F, et al . Comparative Evaluation of Drying Methods for Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using FT-MIR and Chemometrics. pbp 2026; 8 (4)
URL: http://pbp.medilam.ac.ir/article-1-458-en.html
URL: http://pbp.medilam.ac.ir/article-1-458-en.html
Khadija Rabtaoui1 
, Badreddine El Mejhed *2 , Hamza Derraj1 , Walid Boussif1 , Naoual Al Armouzi1 , Fouzia Kzaiber3 , Abdelkhalek Oussama3 , Wafa Terouzi3
, Badreddine El Mejhed *2 , Hamza Derraj1 , Walid Boussif1 , Naoual Al Armouzi1 , Fouzia Kzaiber3 , Abdelkhalek Oussama3 , Wafa Terouzi3
1- Engineering and Applied Technologies Laboratory, Beni Mellal Higher School of Technology, University of Sultan Moulay Slimane, 23000, Beni Mellal, Morocco
2- AIRA Laboratory, FPAI Team, Higher School of Education and Training of Barrechide, University of Hassan 1st, 26400-Berrechide, Morocco ,badreddine.elmejhed@usms.ma
3- AIRA Laboratory, FPAI Team, Higher School of Education and Training of Barrechide, University of Hassan 1st, 26400-Berrechide, Morocco
2- AIRA Laboratory, FPAI Team, Higher School of Education and Training of Barrechide, University of Hassan 1st, 26400-Berrechide, Morocco ,
3- AIRA Laboratory, FPAI Team, Higher School of Education and Training of Barrechide, University of Hassan 1st, 26400-Berrechide, Morocco
Abstract: (38 Views)
Objective: Drying is a critical processing step that shapes the structural, physicochemical, and functional properties of Jerusalem artichoke (Helianthus tuberosus L.) flour. This study investigated the potential of Fourier Transform Mid-Infrared Spectroscopy (FT-MIR), coupled with chemometric analysis, to evaluate the effects of three drying techniques (oven, electric oven, and microwave) on flours produced from tubers collected in three Moroccan regions (Beni Mellal, Fkih Ben Salah, and Ksiba).
Methods: FT-MIR spectroscopy, combined with principal component analysis (PCA), was used to characterize structural modifications induced by drying, while physicochemical and functional properties, including pH, moisture content, ash content, water absorption capacity (WAC), and water solubility index (WSI), were also assessed.
Results: The FT-MIR spectra show similar overall profiles across samples; however, PCA successfully discriminated flours by drying method and geographical origin, highlighting significant variations in specific spectral regions. Oven drying better preserved the native structural characteristics of Jerusalem artichoke flour, whereas electric oven drying caused slight alterations, likely due to non-uniform heat distribution. Microwave drying induced more evident structural modifications due to rapid energy transfer. Furthermore, significant differences were observed in physicochemical and functional attributes between the drying processes and tuber origins. The physicochemical analyses showed pH values ranging from 5.51 to 6.80, moisture content did not exceed 7.76%, ash content ranged from 1.47 to 5.20%, while WAC ranged from 140.0 to 450.25 g H₂O/100 g flour and WSI from 15.0 to 35.0 g/g H₂O.
Conclusion: These findings demonstrate the effectiveness of FT-MIR spectroscopy combined with chemometric tools as a rapid and reliable approach for monitoring quality changes in Jerusalem artichoke flour. Among the evaluated techniques, conventional oven drying proved to be the most suitable method for preserving flour quality and functional performance, providing valuable insights to optimize drying processes and develop Jerusalem artichoke-based food products.
Methods: FT-MIR spectroscopy, combined with principal component analysis (PCA), was used to characterize structural modifications induced by drying, while physicochemical and functional properties, including pH, moisture content, ash content, water absorption capacity (WAC), and water solubility index (WSI), were also assessed.
Results: The FT-MIR spectra show similar overall profiles across samples; however, PCA successfully discriminated flours by drying method and geographical origin, highlighting significant variations in specific spectral regions. Oven drying better preserved the native structural characteristics of Jerusalem artichoke flour, whereas electric oven drying caused slight alterations, likely due to non-uniform heat distribution. Microwave drying induced more evident structural modifications due to rapid energy transfer. Furthermore, significant differences were observed in physicochemical and functional attributes between the drying processes and tuber origins. The physicochemical analyses showed pH values ranging from 5.51 to 6.80, moisture content did not exceed 7.76%, ash content ranged from 1.47 to 5.20%, while WAC ranged from 140.0 to 450.25 g H₂O/100 g flour and WSI from 15.0 to 35.0 g/g H₂O.
Conclusion: These findings demonstrate the effectiveness of FT-MIR spectroscopy combined with chemometric tools as a rapid and reliable approach for monitoring quality changes in Jerusalem artichoke flour. Among the evaluated techniques, conventional oven drying proved to be the most suitable method for preserving flour quality and functional performance, providing valuable insights to optimize drying processes and develop Jerusalem artichoke-based food products.
Type of Study: Research |
Subject:
Plant physiology
Received: 2026/08/12 | Accepted: 2026/10/2 | Published: 2026/09/28
Received: 2026/08/12 | Accepted: 2026/10/2 | Published: 2026/09/28
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