Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient.
The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved (P < 0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly (P < 0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed.
High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia Boubaker.marwa@gmail.com.|Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunisia.
Maroua
M
Boubaker
Research Institute of Biomolecule Metrology, Ibaraki, Japan.
Abdelfatteh El
AE
Omri
Laboratory of Food Science and Formulation, Gembloux Agro-Biotech, University of Liège, Gembloux, Belgium.
Christophe
C
Blecker
High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia.|Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunisia.
Nabiha
N
Bouzouita
D001939:Bread / Q000032:analysis; D003116:Color; D031943:Cynara scolymus / Q000737:chemistry*; D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling; D018547:Plant Stems / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry
D004043:Dietary Fiber; D005503:Food Additives
Breadmaking; colour; dietary fibre; texture