الفهرس 
ContentsOnly 14 pages are availabe for public view
 |  | from | 142 |  |  |
| | | from | 142 | | |
Abstract
This study aimede to : The present study amied to prepare some untraditional products of Tartufi and shelf life extension through storage and, also were studied the chemical composition and nutritional evaluation of these products.
Methods&Results : Tartufi tubers and itʼs powder, with different ingredients like roasted grains flour, roasted legumes powder, in addition to the powder of some vegetables, sesame seeds and spices. The present study was carried out to find the possibility of utilization of Tartufi tubers and its powder to produce some different, untraditional and new formulated products namely new formulated of Halawa Tahinia, new formulated instant food mixtures, new formulated of Mehalabia, new formulated of Talbina and tartufi pickles.
Conclusion : Our obtained results indicated that Tartufi tubers could be a new acceptable source of carbohydrate specially inulin in our Egyptian diets ,also it could be concluded that Tartufi (Jerusalem Artichoke) (Helianthus Tuberosus, L.) tubers and itʼs powder are great source of natural antioxidants, carbohydrates specially inulin, protein and minerals. So , this study was performing to produce new products from Tartufi and itʼs powder for its nutritional quality and possitive effect on health.