Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder

IF 3.5 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Annals of Agricultural Science Pub Date : 2022-12-01 DOI:10.1016/j.aoas.2022.11.001
Anastasia A. Rushchitc , Elena I. Shcherbakova , Sobhy A. El-Sohaimy
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引用次数: 2

Abstract

Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may promote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different incorporation levels (2, 2.5, 5, 7.5 and 10 %). Furthermore, the physicochemical, rheological, and organoleptic characteristics have been evaluated for the fortified dumplings and developing a novel and functional an inulin-rich dumplings' dough. Jerusalem artichoke showed a fiber content (21.4 ± 0.26 %) with high content of inulin and pectin (38.70 ± 0.19 % and 13.5 ± 0.36 % out of total carbohydrates respectively). JAP containing calcium, potassium and iron (3.9, 2.75 and 7.48 times respectively) more than wheat flour. Thiamin, riboflavin and niacin showed a content 4.47, 84.5 and 5.7 times higher than wheat flour. JAP is containing an ascorbic acid (23.57 ± 2.15 mg/100) and β-carotene (57.14 ± 1.45 mg/100 g) which are not existing in wheat flour. Adding up to 7.5 % of Jerusalem artichoke powder improved the rheological and organoleptic properties of dough. The fortified dumplings' dough prepared with 7.5 % of JAP recorded the highest sensory score (∼8 out of 9) and preferred by the panelists. In conclusion the fortification of dumpling's dough with up to 7.5 % JAP has improved the nutritional, rheological and organoleptic properties of the product which is promising for a wider application in different functional bakery products.

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菊芋粉强化饺子面团的理化和流变特性研究
耶路撒冷洋蓟被认为是菊粉的良好来源和其他必需的生物活性分子,可以促进人体健康。以菊芋粉(japa)为原料,在不同的添加量(2%、2.5%、5%、7.5%和10%)下对饺子面团进行强化。在此基础上,对强化饺子的理化、流变学和感官特性进行了评价,并开发了一种新型功能性的富含菊粉的饺子面团。菊芋纤维含量为21.4±0.26%,菊粉和果胶含量分别为38.70±0.19%和13.5±0.36%。日本面粉中钙、钾、铁含量分别是小麦粉的3.9倍、2.75倍和7.48倍。硫胺素、核黄素和烟酸含量分别是小麦粉的4.47、84.5和5.7倍。其中含有抗坏血酸(23.57±2.15 mg/100)和β-胡萝卜素(57.14±1.45 mg/100 g),是小麦粉所不存在的。加入7.5%的洋蓟粉可以改善面团的流变学和感官性能。以7.5%的JAP制作的强化汤圆的感官得分最高(~ 8分,满分9分),受到了小组成员的青睐。总之,在饺子面团中添加高达7.5%的JAP,改善了产品的营养、流变学和感官特性,有望在各种功能性烘焙产品中得到更广泛的应用。
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来源期刊
Annals of Agricultural Science
Annals of Agricultural Science AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
12.60
自引率
0.00%
发文量
18
审稿时长
33 days
期刊介绍: Annals of Agricultural Sciences (AOAS) is the official journal of Faculty of Agriculture, Ain Shams University. AOAS is an open access peer-reviewed journal publishing original research articles and review articles on experimental and modelling research at laboratory, field, farm, landscape, and industrial levels. AOAS aims to maximize the quality of the agricultural sector across the globe with emphasis on the Arabian countries by focusing on publishing the high-quality applicable researches, in addition to the new methods and frontiers leading to maximizing the quality and quantity of both plant and animal yield and final products.
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