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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.

Author information

1
High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia Boubaker.marwa@gmail.com.
2
Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunisia.
3
Research Institute of Biomolecule Metrology, Ibaraki, Japan.
4
Laboratory of Food Science and Formulation, Gembloux Agro-Biotech, University of Liège, Gembloux, Belgium.
5
High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia.

Abstract

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.

KEYWORDS:

Breadmaking; colour; dietary fibre; texture

PMID:
27277817
DOI:
10.1177/1082013216654598
[Indexed for MEDLINE]

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