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M. H. Gamble, P. Rice and J. D. Selman, “Relationship between Oil Uptake and Moisture Loss during Frying Potato Slices from CV Record UK Tubers,” International Journal of Food Science and Technology, Vol. 22, No. 3, 1987, pp. 233-241. doi:10.1111/j.1365-2621.1987.tb00483.x

has been cited by the following article:

• TITLE: Chips Production from Jerusalem Artichoke (Helianthus tuberosus L.)

  AUTHORS: Cem Baltacıoğlu, Ali Esin

  KEYWORDS: Jerusalem Artichoke; Chips; Frying; Microwave Cooking

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.9, September 12, 2012

  ABSTRACT: Jerusalem artichoke has been cultivated in various regions without any special breeding technique. As a food, Jerusalem artichoke has a characteristic flavour and functional ingredients including inulin, other dietary fibers, minerals and traces of polyphenol. The production of chips from Jerusalem artichoke was examined in this study because it contains high amount of inulin. Inulin gives health promoting effects especially for the people suffering from diabetes. Firstly,chips production from Jerusalem artichoke was studied in the scope of properties like moisture, oil, color, texture, sensory. After cleaning, tubers prepared in specified size and slices were cooked in the deep fat fryer or microwave oven. The best results obtained for frying and microwave oven application of Jerusalem artichoke were obtained at 180℃ for 240s treatment time and at 600 W for105s, respectively.