الفهرس 
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Abstract
The current study was designed to produce low caloric products by using inulin from Jerusalem artichoke (Helianthus tuberosus L.). Jerusalem artichoke has been reported to have one of the highest carbohydrates yield. The main carbohydrate component in Jerusalem artichoke tubers is inulin, with high fructose content (about 94%). The inulin isolation yield was 95.46% at 85°C for 60 min and water solid ratios 1:15 (w/v). Inulin precipitation was carried out by ethanol 4:1 (Solvent to test sample). The inulin was used in cake as a fat replacement (25 and 50%) to produce low caloric cakes and used in orange juice as supplement with percentages of 5% and 10%. The data of the chemical composition of Jerusalem artichoke tubers showed that the tubers contains 3.76, 6.57, 0.123, 81.84, 4.92, 2.78 and 75.27% for moisture, protein, fat, carbohydrates, ash, fiber and inulin content, respectively. The data of the chemical properties of inulin content was 4.87, 0.40, 0.25, 90.97, 96.11, 1.38 and 0.20 for moisture, ash, fat, inulin, carbohydrates, fiber and protein content, respectively. Inulin was almost insoluble in water at room temperature and solubility increased with the increase in temperature. The application of inulin in cake as a fat replacement showed that the 50% replaced fat with inulin was given a higher score of sensory evaluation than control. The Hunter color measurement showed that the cakes made with inulin showed more lightness, more yellowness and less redness than control. The application of inulin in orange juice showed that the addition of inulin led to the increase of carbohydrates and fiber content than control. On the other hand, this addition caused a reduction in moisture, ash, protein and fat content. Physical properties of orange juice prepared with different levels of inulin showed a decrease in viscosity of orange juice after addition of 5% and 10% inulin compared to control without inulin. Hunter color value of fresh orange juice prepared with different levels of inulin showed differences in orange juice color. Adding inulin reduced color or lightness (lower L value 41.22) of orange juice with 10% inulin. The data indicated that, orange juice prepared without inulin (control) had the highest values of taste, odor, color,texture and over all acceptability comparing to those prepared by adding different levels of inulin. But differences were non significant.