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The results of this study indicate that it is very important to choose both the right genotype and the right method of extraction for optimal oil and squalene yield. © 2015 Society of Chemical Industry.

Jerusalem artichoke is an excellent source of inulin. Inulin has valuable nutritional and functional attributes, and therefore it is needed to know inulin content in different accessions of Jerusalem artichoke tubers. We used rapid high-performance liquid chromatography (HPLC) method following water extraction to determine inulin content in Jerusalem artichoke tubers. HPLC conditions included Rezex RCM-monosaccharide Ca 2 þ column, deionized water as mobile phase and light scattering detection. It was found that inulin content of Jerusalem artichoke tubers ranged from 8.16 to 13.46% of fresh weight. The maximum value of inulin content in 12 accessions of Jerusalem artichoke was detected in TUB CG 32.

This paper investigates the effect of inulin (0, 5 and 10%) and liquid egg quantity (0, 124 and 248 g/kg, equal to 0, 3 and 6 eggs respectively) on the technological quality of spelt pasta to obtain new products with altered nutritional properties. Post-hoc Tukey's HSD test at 95% confidence limit showed significant differences between various samples. Standard score analysis is applied for accessing the contribution of eggs and inulin content to spelt pasta quality. Maximum score (0.75) for explaining nutritive (protein, lipids, carbohydrates), textural and colour characteristics are experienced with pasta having 248 g/kg eggs and 5 % inulin content, while pasta with 10% of inulin and no eggs showed the worst score result (0.25). Egg quantity strongly influence texture properties (maximum values obtained were: 4087.15 g for hardness, with 248 g/kg eggs and no inulin; 6.37 gsec, for adhesiveness, with 10% inulin and no eggs added; 18.30 gsec for toughness with 124 g/kg eggs and no inulin). Inulin showed influence on pasta colour (maximum values have been observed with 248 g/kg eggs and 10% inulin content). Statistical analysis point at the versatile beneficial contributions of eggs in whole meal spelt pasta enriched with inulin enabling the optimization of pasta dough formula.

Cracker quality is highly influenced by the quality of flour. In this study, two spelt cultivars were analysed and evaluated in relation to cracker-making performance and factors that influence cracker quality. For comparison, conventional commercial wheat flour was used. Results showed that the tested cultivars differed in their rheological properties. The obtained crackers were also of different qualities. The highest proportion in total variance of cracker quality (>45%) was due to geometric characteristics. The most significant parameter in cracker quality classification was the modified cookie factor. The tested spelt cultivars were able to produce crackers of acceptable quality characterised with lower snap back, higher cookie factor and lower hardness in comparison with control. But, spelt crackers developed less oven spring which negatively reflected to cracker texture. Among the flour and dough quality parameters, gluten quality parameters and zero shear viscosity were significantly correlated with most of the cracker quality attributes. Cracker-making performance of spelt B. Filip cev et al. Cracker-making performance of spelt B. Filip cev et al. Cracker-making performance of spelt B. Filip cev et al. 2361