Article (Scientific journals)
Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient
Boubaker, Maroua; El Omri, Abdelfatteh; Blecker, Christophe et al.
2016In Food Science and Technology International, 22 (8), p. 759-768
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Keywords :
Breadmaking, Colour; Texture, dietary fibre
Abstract :
[en] 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.
Disciplines :
Food science
Author, co-author :
Boubaker, Maroua
El Omri, Abdelfatteh
Blecker, Christophe ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.
Bouzouita, Nabiha
Language :
English
Title :
Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient
Publication date :
2016
Journal title :
Food Science and Technology International
ISSN :
1082-0132
eISSN :
1532-1738
Publisher :
SAGE Publications
Volume :
22
Issue :
8
Pages :
759-768
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 06 September 2016

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