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Food Sci Technol Int. 2016 Dec;22(8):759-768. Epub 2016 Jun 8.

Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient.

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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.
Research Institute of Biomolecule Metrology, Ibaraki, Japan.
Laboratory of Food Science and Formulation, Gembloux Agro-Biotech, University of Liège, Gembloux, Belgium.
High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia.


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.


Breadmaking; colour; dietary fibre; texture

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