Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

Abstract

The bakery industry demands freshness, healthfulness, and natural ingredients, in order to satisfy increasingly informed consumers. The fructooligosaccharides (FOS) are carbohydrates which have shown to be beneficial for health as they stimulate the growth of bifidobacteria in the human colon, eliminate putrefying pathogens, regulate metabolic activities, stimulate immune functions, and improve the bio-availability of nutrients. Artichoke (Cynara scolymus, L.) has a high content in a FOS called inulin. The present study was conducted to evaluate the potential use of globe artichoke leaf and stem meal, as a source of fiber in wheat bread. Different bread formulations have been investigated, with the addition of a 3, 6, 9, and 12% of the ingredient. Several parameters were measured as color, specific volume, texture (hardness, cohesiveness, springiness, chewiness, and resilience) and moisture. A sensory evaluation was also performed to determine the overall acceptability and the texture characteristics of each formulation. The results showed that the incorporation of the artichoke fiber modified significantly the bread textural properties for the formulations above 9%. Breads with artichoke fiber presented higher fiber content, and were considered acceptable by the sensory panel, indicating that this ingredient is adequate for its use as a fiber source in bread.

Keywords

artichoke bread fructooligosaccharides inulin fiber texture sensory analysis

Get full access to this article

View all access options for this article.

References

Abdul-Hamid A.

and

Siew Luan Y.

(2000). Functional properties of dietary fiber prepared from defatted rice bran. Food Chemistry68: 15-19.

Aacc

(1983). Methods 08-01, 44-15A, 46-13, 54, 20. In: Approved methods of the AACC. 8th edn, St. Paul, MN: AACC.

Aacc

(1996). Method 32-07. In: Approved methods of the AACC. 9th edn, St. Paul, MN: AACC.

Anzalduéa-Morales A.

(1994). Las pruebas sensoriales. In:

A. Anzalduéa-Morales

(ed.), La evaluación sensorial de los alimentos en la teoría í y la práctica. Zaragoza, España): Editorial Acribia, pp. 67-122.

Aoac

(1995). Method 14.026. In:

P. Cunniff

(ed.), Official Methods of Analysis. Virginia, USA: AOAC international.

Bourne M.C.

(2002). Food texture and viscosity. New York: Academic Press.

Brady P.L.

and

Mayer S.M.

(1985). Correlations of sensory and instrumental measures of bread texture. Cereal Chemistry62: 70-72.

Chaplin M.F.

(2003). Fiber and water binding. Proceedings of the Nutrition Society62: 223-227.

Foti S.

Mauromicale G.

Raccuia, S.A.

Fallico, B.

Fanella, F.

and

Maccarone, E.

(1999). Possible alternative utilization of Cynara spp. I. Biomass, grain yield and chemical composition of grain. Industrial Crops and Products10: 219-228.

10.

Gibson G.R.

Beatty E.R.

Wang X.

and

Cummings J.H.

(1995). Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology108: 975-982.

11.

Gibson G.R.

and

Roberfroid M.

(1995). Dietary modulation of the human colonic microbiota. Introducing the concept of prebiotics. Journal of Nutrition125:1401-1412.

12.

Hallen E.

Ibanoglu S.

Ainsworth P.

(2004). Effect of fermented/ germinated cowpea fiber addition on the reological and baking properties of wheat fiber. Journal of Food Engineering63: 177-184.

13.

ISO

(1985). 6564-Sensory analysis-Methodology-Flavour profile methods. Geneva, Switzerland: International Organization for Standarization.

14.

ISO

(1988b). 8589-Sensory analysis- General guidance for the design of test rooms. Geneva, Switzerland: International Organization for Standarization.

15.

ISO

(1993). 8586-1-Sensory analysis- General guidance for the selection, Training and Monitoring of Asssessors. Part 1. Selected assessors. Geneva, Switzerland: International Organization for Standarization.

16.

Lopez-Molina D.

Navarro-Martínez M.K.

Rojas-Mejgarejo F.

Hiner A.N.P.

Chazarra S.

Rodríguez-López J.N.

(2005). Molecular properties and prebiotic effect of inulin obtained from artichoke (Cynara scolymus, L.). Phytochemistry66: 1476-1484.

17.

Mizrahi T.

Eitan M.

Moalem G.

Bardos H.

and

Adany R.

(1965). Moisture sorption isotherm characteristics of food products: a review. Cereal Chemistry34: 73-85.

18.

Mohamed A.A.

Rayas-Duarte P.

Shrogren R.L.

and

Sessa D.J.

(2006). Low carbohydrates bread: Formulation, processing and sensory quality. Food Chemistry99: 686-692.

19.

Olivera D.F.

and

Salvadori V.O.

(2006). Textural characterization of lasagna made from organic whole wheat. International Journal of Food Science and Technology41 (Supplement 2): 63-69.

20.

Sahni S.K.

Krishnamurthy K.

and

Girish G.K.

(1975). Development of high protein bread. Part I. Groundnut fiber and ground nut protein isolate utilisation. Journal of Food Science and Technology12: 283-289.

21.

Salas-Mellado M.

and

Kil Chang Y.

(2003). Effect of formulation on the quality of frozen bread dough. Brazilian Archives of Biology and Technology46: 461-468.

22.

Stone H.

and

Sidel J.L.

(1993). Sensory evaluation practices. In:

Taylor S.L.

(ed.), Food Science and Technology . San Diego, CA: Academic Press Inc., pp. 202-235.

23.

Szczesniak A.S.

(1963). Classification of textural characteristics. Journal of Food Science28:385.

24.

Van Loo J.

Coussement P.

de Leenheer L.

Hoebregs H.

and

Smits G.

(1995). On the presence of inulin and oligofructose as natural ingredients in the western diet. Critical Reviews in Food Science and Nutrition35: 525-552.

25.

Van Loo J.

Cummings J.

Delzenne N.

Englyst H.

Franck A.

Hopkins M.

Kok N.

Macfarlane G.

Newtone D.

Quigley M.

Roberfroid M.

van Vliet T.

and

van den Heuvel E.

(1999). Functional food properties of non-digestible Oligosaccharides: a consensus report from ENDO project (DGXII AIRII-CT94-1095). British Journal of Nutrition81:121-132.

26.

Wang J.

Rosell C.M.

and

Benedito de Barber C.

(2002). Effect of the addition of different fiber s on wheat dough performance and bread quality. Food Chemistry79: 221-226.