Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Authors

  • Maroua Boubaker
  • Chokri Damergi
  • Chaima Ben Marzouk
  • Christophe Blecker
  • Nabiha Bouzouita

DOI:

https://doi.org/10.13171/mjc55/01606041425/bouzouita

Abstract

Legume flours, due to their phenol and fibre content, are ideal ingredients for improving the nutritional value of bakery products. In this study, artichoke stem powder (ASP) was used to substitute 0%, 2.5%, 5%, 7.5% and 10% of wheat flour for making breads. Proximate composition of wheat flour and ASP were determined. Bread qualities and total phenols content were analyzed and compared with those of wheat bread. Results show that ASP contained 10.37% moisture, 10.28% ash, 11.53% protein, 0.86% fat, 51.29% fibre and 1350 mg EAG/100g d.m. ASP addition considerably modified the bread quality: altered appearance and texture, darker crumb and more intense odour were observed. From the sensory evaluation, tastes of bread with higher content of ASP (7.5 and 10%) were the most acceptable for assessors. Total phenol contents of breads significantly increased with the addition of ASP. Therefore ASP may be considered as valuable ingredients for industrial manufacture of functional foods.

References

- M. Hayta, G. Özuǧur, H. Etgü, I.T. Şeker, Effect of grape (Vitis Vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread, J Food Process Preserv, 2014, 38(3), 980-986. doi:10.1111/jfpp.12054.

- E.Curti, E. Carini, A. Diantom, E. Vittadini, The use of potato fibre to improve bread physico-chemical properties during storage, Food Chem, 2016,195,64-70. doi:10.1016/j.foodchem.2015.03.092

- C. Dall’Asta, M. Cirlini, E. Morini, M. Rinaldi, T. Ganino, E. Chiavaro, Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. LWT - Food Sci Technol, 2013, 53(1), 233-239. doi:10.1016/j.lwt.2013.02.025

- I. Celik, F. Isik, O. Gursoy, Y.Yilmaz, Use of jerusalem artichoke (Helianthus tuberosus) tubers as a natural source of inulin in cakes, Journal of Food Processing and Preservation, 2013, 37(5), 483-488. doi:10.1111/j.1745-4549.2011.00667.x.

- S. Mildner-Szkudlarz, R. Zawirska-Wojtasiak, A. Szwengiel, M.Pacyński, Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread, Int J Food Sci Technol, 2011, 46(7), 1485-1493. doi:10.1111/j.1365-2621.2011.02643.x.

- C. Borchani et al, Effect of date flesh fiber concentrate addition on dough performance and bread quality, J Texture Stud, 2011, 42, 300-308. doi:10.1111/j.1745-4603.2010.00278.x

- B. Bchir, H.N. Rabetafika, M. Paquot, C. Blecker, Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality, Food Bioprocess Technol, 2013, 7(4),1114-1127.

- Z. Kohajdová, J. KaroviÄová, M.Jurasová, Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality, Acta Acta Sci Pol Technol Aliment, 2012, 11(4), 381-387

- MR. Romero-Lopez, P. Osorio-Diaz, LA. Bello-Perez, J. Tovar, A.Bernardino-Nicanor, Fiber concentrate from orange (Citrus sinensis L.) bagase: Characterization and application as bakery product ingredient, Int J Mol Sci, 2011, 12(4), 2174-2186.

- M .Elleuch et al., Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review, Food Chem. 2011;124(2): 411-421.

- V. Lattanzio, Globe artichoke : A functional food and source of nutraceutical ingredients, J Funct Foods, 2009, 1(2), 131-144. doi:10.1016/j.jff.2009.01.002

- W. Peschel et al., An industrial approach in the search of natural antioxidants from vegetable and fruit wastes, Food Chem, 2006, 97(1), 137-150.

- D .Ruiz-Cano et al., Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing, Food Chem, 2014, 160,134-140.

- S. Dabbou et al., In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke, Sci Hortic (Amsterdam), 2015, 190,128-136.

- EN Fissore et al., Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber, Food Funct, 2014, 5(3), 463- 470.

- Domingo C, M. Soria, A. Rojas, E. Fissore, L. Gerschenson, Protease and Hemicellulase Assisted Extraction of Dietary Fiber from Wastes of Cynara cardunculus, Int J Mol Sci, 2015,16(3), 6057-6075. doi:10.3390/ijms16036057

- A. Femenia, J.A. Robertson, K.W. Waldron, R.R. Selvendran. Cauliflower (Brassica oleracea L), Globe Artichoke (Cynara scolymus) and Chicory Witloof (Cichorium intybus) Processing By -products as Sources of Dietar y Fibre, J Sci Food Agric, 1998, 77, 511-518.

- M.J. Frutos, L. Guilabert-Anton, A. Tomas-Bellido, J.A Hernandez-Herrero. Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread. Food Sci Technol Int. 2008, 14(5 suppl), 49-55. doi:10.1177/1082013208094582.

- AOAC, Official Methods of Analysis, 15th ed. Washington, DC: The Association of Official Analytical Chemists, 1995.

- AOAC, Official Methods of Analysis, Washington DC: The Association of Official Analytical Chemists, 1992.

- MC Bourne, Food Texture and Viscosity, Elsevier, 2002.

- A. Djeridane, M. Yousfi, B. Nadjemi , D. Boutassouna, P. Stocker, N. Vidal. Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds, Food Chem, 2006; 97, 654-660. doi:10.1016/j.foodchem.2005.04.028.

- T. Claus, S.A. Maruyama, S.V. Palombini et al. Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil. LWT - Food Sci Technol. 2015; 61: 346-351. doi:10.1016/j.lwt.2014.12.050.

- J.A. Larrauri. New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends Food Sci Technol, 1999, 10(1), 3-8. doi:10.1016/S0924-2244(99)00016-3

- J. Wang, CM. Rosell, CBD. Barber, Effect of the addition of different fibres on wheat dough performance and bread quality, Food Chem, 2002, 79, 221-226. doi:10.1111/j.1745-4603.2010.00239.x.

- MM. Salas-Mellado, YK. Chang. Effect of formulation on the quality of frozen bread dough, Brazilian Arch Biol Technol. 2003; 46(3):461-468. doi:10.1590/S1516-89132003000300018.

- D.F. Olivera, V.O. Salvadori. Textural characterisation of lasagna made from organic whole wheat, Int J Food Sci Technol. 2006;41(s2):63-69. doi:10.1111/j.1365-2621.2006.01382.x

- M.L. Sudha, V. Baskaran, K.. Leelavathi, Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making, Food Chem, 2007, 104(2), 686-692. doi:10.1016/j.foodchem.2006.12.016

Downloads

Published

2016-06-04

Issue

Vol. 5 No. 5 (2016)

Section

Food Chemistry

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).