It has been proved that fructan containing syrups can be used to decrease serum lipids and cholesterol, to reduce heart disease and frequency of colon cancer and to prevent diabetes and obesity by decreasing the level of insulin. Fructan that contains inulin and fructo-oligosaccharides is a group of undigestible carbohydrates. It is found mostly in chicory and jerusalem artichoke, and small amounts in banana, garlic, tomato. Inulin is produced from chicory and jerusalem artichoke industrially. It is a linear fructose polymer with a degree of polymerization ranging from 2 to 60. It is known that as the degree of polymerization decreases (<10) sweetening power of the fructo-oligosaccharides increases. In the industry inulin is used for the production of high fructose syrups.

In this research, production of the fructooligosaccharide syrups which has a degree of polymerization in the range of 2 to 7 were studied by hydrolyzing its inulin in jerusalem artichoke tubers and the change in yield and functionality of the syrups via microwaving and ultrasonication were investigated.

According to the results obtained microwaving of the tubers for 1 min and ultrasonic extraction of the tubers at room temperature for 5 min increase the functionality of the syrup produced. Thus, comparing them with the traditional water extraction method, these may be another ways to produce functional fructooligosaccharide syrups from jerusalem artichoke tubers.