Changes in physicochemical characteristics and antioxidant activities of Jerusalem artichoke tea infusions resulting from different production processes

The physicochemical properties of Jerusalem artichoke (Helianthus tuberosus L.) tea infusions produced using drying, roasting, puffing, and extrusion methods were investigated. The surfaces of puffed and extruded artichokes were more porous than the surfaces of dried and roasted artichokes. The water solubility index was highest for tea infusions of extruded and puffed artichokes. The total phenolic contents and antioxidant activities of artichoke tea infusions were in the order of puffed>extruded> roasted>hot air dried. Moderate and fine particle sizes used for tea infusions had the highest browning degrees and antioxidant activities, similar to total phenolic contents. Basic data are provided with implications for further development of processed food products, including tea bags using Jerusalem artichoke.