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

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

© The Author(s) 2016.

Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 22(2016), 8 vom: 08. Dez., Seite 759-768
1. Verfasser: Boubaker, Maroua (VerfasserIn)
Weitere Verfasser: Omri, Abdelfatteh El, Blecker, Christophe, Bouzouita, Nabiha
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2016
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Breadmaking colour dietary fibre texture Dietary Fiber Food Additives
Beschreibung
Zusammenfassung:© The Author(s) 2016.
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
Beschreibung:Date Completed 10.04.2017
Date Revised 16.11.2017
published: Print-Electronic
Citation Status MEDLINE
ISSN:1532-1738