Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2024-09-05 DOI:10.1016/j.ijgfs.2024.101015

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Abstract

Artichoke (Cynara cardunculus var. scolymus) is a plant well known for its nutritional properties, but generally, the food industry uses only the 20% of the whole plant represented by the “artichoke heart", while the other parts (leaves, stems and brats) are considered by-products and destined to be a waste. In the present study, two flours obtained from stems and the bracts (ASF and ABF) of the artichoke cultivar “Violetto Catanese”, were previously characterized for nutritional and functional properties and then used in gluten free bread preparations. The replacement of gluten free mix formula (“NutriFree”) with 7% of vegetable flour (ASF or ABF) resulted in a gluten-free bread with physico-chemical characteristics not significantly (p > 0.05) different from those of the Control but with improved fibre content. Moreover, the experimental bread obtained, had a huge amount of total polyphenols that seems to be resistant to baking process and determined an increase in the antioxidant activity of the bread. Therefore, the present work, enhances the potential use of ASF and ABF as food ingredients in order to improve the functional properties of gluten-free bread.

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在无麸质面包配方中使用从朝鲜蓟副产品中提取的植物粉作为功能性配料

朝鲜蓟（Cynara cardunculus var. scolymus）是一种以其营养特性而闻名的植物，但食品工业通常只使用整株植物中 20% 的 "蓟心"，而其他部分（叶、茎和苞片）则被视为副产品，注定要被浪费掉。在本研究中，对从朝鲜蓟栽培品种 "Violetto Catanese "的茎和苞片（ASF 和 ABF）中提取的两种面粉进行了营养和功能特性鉴定，并将其用于无麸质面包的制作。用 7% 的植物面粉（ASF 或 ABF）替代无麸质混合配方（"NutriFree"）后，得到的无麸质面包的物理化学特性与对照组无显著差异（p > 0.05），但纤维含量有所提高。此外，实验面包中含有大量的总多酚，这些多酚似乎对烘焙过程具有抵抗力，并决定了面包抗氧化活性的提高。因此，本研究提高了 ASF 和 ABF 作为食品配料的潜在用途，以改善无麸质面包的功能特性。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.