Genetic variations in germplasm and genotype 9 environment interaction (G 9 E) are important for crop improvement. The objectives were to explore genetic variation in Jerusalem artichoke germplasm and to evaluate G 9 E interaction for inulin content. Seventy-nine accessions of Jerusalem artichoke were evaluated in a randomized complete block design with two replications for three seasons. Significant variation in inulin content (55.3-74.0% dry weight) was observed and the genotypes with high inulin content could be identified although there was intermediate G 9 E interaction. Genotypes were also significantly different for days to maturity, fresh tuber yield, biomass and harvest index and G 9 E interactions for these traits were also significant. The correlation between inulin content and days to maturity was not significant (r = -0.20), whereas inulin content and fresh tuber yield were significantly associated (r = 0.22). JA 37 and CN 52867 are promising for high yield and inulin content.
Chicory root coffee currently gains popularity as a coffee substitute because of its health benefits. The purpose of this research is to develop ready-todrink healthy mixture of chicory and coffee (RDHCC) products. Fifteen trained panelists were invited to evaluate the aroma intensity 6 ratios of chicory and coffee mixture by sensory rating scales on a straight line at the distance of 150 mm. The ratio of 2:3 of chicory and coffee had the highest rating. The ratio was further used for development of RDHCC recipes consisting of chicory-coffee mixture, coffee creamer and sugar. Nine recipes were evaluated by 9-point hedonic scale with twenty trained panelists, and the best recipe was obtained from the ingredients of 15% chicory-coffee mixture, 32.5% coffee creamer and 52.5% sugar. Other ingredients were investigated to replace coffee creamer, and soybean milk powder had the highest overall liking score (7.45±0.94) and it was not significant different from 8.15±1.09 of coffee creamer. Other sweeteners were included in the recipe to replace sugar, and stevia extract had the highest overall liking score (7.30±1.00), which was not different from 7.45±0.94 of sugar. Herbs were finally incorporated into the RDHCC recipe, and cordyceps (Cordyceps militaris) had the highest overall liking score (7.15 ± 1.04), which was not different from that of the original recipe without herb. The RDHCC products developed by the project are promising for commercialization to serve the demand for coffee with low calorie, low caffeine intake and health benefits.
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