[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
AACC (2000) Approved Methods of the AACC, 10th ed. St. Paul, MN: American Association of Cereal Chemists.
Al-Farsi M, Alasalvar C, Morris A, et al.(2005) Compositional and sensory characteristics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agricultural and Food Chemistry 53 (19): 7586-7591.
Anil M, (2007) Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering 80 (1): 61-67.
AOAC (1992) Official Methods of Analysis, Washington, DC: The Association of Official Analytical Chemists.
AOAC (1995) Official Methods of Analysis, 15th ed. Washington, DC: The Association of Official Analytical Chemists.
Ayadi MA, Abdelmaksoud W, Ennouri M, et al.(2009) Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products 30 (1): 40-47.
Bárcenas ME, Rosell CM, (2005) Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloids 19 (6): 1037-1043.
Bchir B, Rabetafika HN, Paquot M, et al.(2013) Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality. Food and Bioprocess Technology 7 (4): 1114-1127.
Blibech M, Maktouf S, Chaari F, et al.(2015) Functionality of galactomannan extracted from Tunisian carob seed in bread dough. Journal of Food Science and Technology 52 (1): 423-429.
Borchani C, Masmoudi M, Besbes S, et al.(2011) Effect of date flesh fiber concentrate addition on dough performance and bread quality. Journal of Texture Studies 42: 300-308.
Borchani C, Besbes S, Masmoudi M, et al.(2012) Influence of oven-drying temperature on physicochemical and functional properties of date fibre concentrates. Food and Bioprocess Technology 5 (5): 1541-1551.
Claus T, Maruyama SA, Palombini SV, et al.(2015) Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil. LWT-Food Science and Technology 61: 346-351.
de Escalada Pla MF, Uribe M, Fissore EN, et al.(2010) Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes. Journal of Food Engineering 96 (2): 239-248.
Elleuch M, Besbes S, Roiseux O, et al.(2008) Date flesh: Chemical composition and characteristics of the dietary fibre. Food Chemistry 111 (3): 676-682.
FAO (2013) Statistical database. Available at: www.faostat.org/ (accessed 13 September 2014).
Fernández-López J, Sendra-Nadal E, Navarro C, et al.(2009) Storage stability of a high dietary fibre powder from orange by-products. International Journal of Food Science & Technology 44 (4): 748-756.
Figuerola F, Hurtado ML, Estévez AM, et al.(2005) Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry 91 (3): 395-401.
Frutos MJ, Guilabert-Anton L, Tomas-Bellido A, et al.(2008) Effect of artichoke (Cynara scolymus L.) fiber on textural and sensory qualities of wheat bread. Food Science and Technology International 14 (5 Suppl): 49-55.
Gómez M, Ronda F, Blanco CA, et al.(2003) Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology 216 (1): 51-56.
Guevara-Arauza JC, Bárcenas DG, Ortega-Rivas E, et al.(2014) Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls. Journal of Food Science and Technology 52 (5): 2990-2997.
Kohajdová Z, Karovia ová J, Jurasová M, (2012) Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality. Acta Scientiarum Polonorum, Technologia Alimentaria 11 (4): 381-387.
Kotoki D, Deka SC, (2010) Baking loss of bread with special emphasis on increasing water holding capacity. Journal of Food Science and Technology 47 (1): 128-131.
Larrauri JA, (1999) New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends in Food Science and Technology 10 (1): 3-8.
Lattanzio V, Kroon PA, Linsalata V, et al.(2009) Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods 1 (2): 131-144.
Laurikainen T, Härkönen H, Autio K, et al.(1998) Effects of enzymes in fibre-enriched baking. Journal of the Science of Food and Agriculture 76 (2): 239-249.
Mannuramath M, Yenagi N, Orsat V, (2015) Quality evaluation of little millet (Panicum miliare) incorporated functional bread. Journal of Food Science and Technology 52 (12): 8357-8363.
Martínez R, Torres P, Meneses MA, et al.(2012) Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry 135 (3): 1520-1526.
Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Szwengiel A, et al.(2011) Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread. International Journal of Food Science and Technology 46 (7): 1485-1493.
Raghavendra SN, Rastogi NK, Raghavarao KSMS, et al.(2004) Dietary fiber from coconut residue: Effects of different treatments and particle size on the hydration properties. European Food Research and Technology 218 (6): 563-567.
Rosales-Juárez M, González-Mendoza B, López-Guel EC, et al.(2008) Changes on dough rheological characteristics and bread quality as a result of the addition of germinatedand non-germinated soybean flour. Food and Bioprocess Technology 1 (2): 152-160.
Ruiz-Cano D, Pérez-Llamas F, Frutos MJ, et al.(2014) Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing. Food Chemistry 160: 134-140.
Schieber A, Stintzing F, Carle R, (2001) By-products of plant food processing as a source of functional compounds-recent developments. Trends in Food Science & Technology 12 (11): 401-413.
Tril U, Fernández-López J, Álvarez JÁP, et al.(2014) Chemical, physicochemical, technological, antibacterial and antioxidant properties of rich-fibre powder extract obtained from tamarind (Tamarindus indica L.). Industrial Crops and Products 55: 155-162.
Vergara-Valencia N, Granados-Pérez E, Agama-Acevedo E, et al.(2007) Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Science and Technology 40 (4): 722-729.
Viuda-Martos M, Ruiz-Navajas Y, Martin-Sánchez A, et al.(2012) Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. Journal of Food Engineering 110 (2): 220-224.
Wang J, Rosell CM, Barber CB de, (2002) Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 79: 221-226.
Yaich H, Garna H, Bchir B, et al.(2015) Chemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia. Algal Research 9: 65-73.