
For the study, a team of researchers from Thammasat University, Kasetsart University, and Mahidol University in Thailand came up with a production process of purified inulin powder made from Jerusalem artichoke and looked at the effect of the process on inulin powder quality. The production process involved applying hot water extraction and purification steps which included basket centrifugation, carbonation, deionization, and decolorization prior to the evaporation and spray drying processes.
Using this production method, the research team were able to yield 37.6 percent of the total solids in Jerusalem artichoke tuber. In addition, the purity of inulin powder made using this production process was comparable with the inulin product typically sold in the market.
From these findings, the research team from Thailand concluded that inulin powder can be made from Jerusalem artichoke and can be used as a natural food additive.
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