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

Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior Universidad Miguel Hernández. Ctra. Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain, mj.frutos{at}umh.es

L. Guilabert-Antón

Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior Universidad Miguel Hernández. Ctra. Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain

A. Tomás-Bellido

Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior Universidad Miguel Hernández. Ctra. Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain

J.A. Hernández-Herrero

Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior Universidad Miguel Hernández. Ctra. Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain

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.

Key Words: artichoke • bread • fructooligosaccharides • inulin • fiber • texture • sensory analysis

Food Science and Technology International, Vol. 14, No. 5 suppl, 49-55 (2008)
DOI: 10.1177/1082013208094582


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