Evaluation of Jerusalem artichoke as a functional ingredient in cookies production

Abstract

Jerusalem artichoke (JA) tubers are rich in minerals, fibers and inulin, a unique polysaccharide stored in them instead of starch. In this study, JA tubers were dried and ground into flour, which was then used to substitute 2.5, 5, 7.5 and 10% of wheat flour to prepare functional cookies using the previously mentioned functionality (minerals and fibers). The chemical composition of cookies was investigated, as well as the effects of substituting wheat flour for JA tubers flour (JAF) on it. JAF increased the moisture content of cookies, resulting in increased hardness and fractur ability. Fiber content increased as well, reaching a maximum of 0.8% at the highest substitution rate (10%). Ash content was increased from 0.6 to 1.09%, which was also related to the increased minerals (magnesium, calcium, phosphorus and iron), giving the prepared cookies high nutritional values. Physical properties of cookies including spread ratio, specific volume, and color showed marginal changes due to higher fiber and moisture contents in the prepared cookies. Furthermore, the sensory characteristics of JA cookies yielded satisfactory results, as overall acceptability was not significantly affected, although color was altered because of the pale or dark colored cookies at higher levels of substitution.

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

“…These results are consistent with (Mohamad Nor et al, 2021), who observed increasing diameter values with a higher substitution level of wheat flour with sweet potato (a gluten-free ingredient). Physical properties of cookies including spread ratio, specific volume, and color showed marginal changes due to higher fiber and moisture contents in the prepared cookies (Solayman et al, 2023). A gradual increase in thickness was also noted with the increase in substitution level of QF and JAF, as the maximal thickness value was that of T8 samples (0.547cm) and the minimal thickness value was that of the control sample (0.527cm).…”

“…The textural characteristics of biscuits prepared from yellow corn flour, QF at different concentrations (20 and 40%) with 20% chickpea flour and JAF at (20 and 40%) with 20% chickpea flour with reducing 15% and 30% of sugar as shown in Table 8. JAF increased the moisture content of cookies, resulting increased hardness and fracturability (Solayman, et al, 2023). Biscuits containing QF (T1 and T2) displayed increased hardness (17.70 N and 19.34 N, respectively) compared to the control (15.13 N).…”

“…Corn is not only a promising whole cereal for the development of nutritious foods but also a critical staple cereal for food security. Jerusalem artichoke (JA) tubers are rich in minerals, fiber, and inulin, a special polysaccharide stored in them in place of starch, making them a functional food ingredient (Solayman et al, 2023 andSingthong andThongkaew, 2020). Inulin offers various health benefits, such as promoting the growth of prebiotic bacteria through fermentation by the gut microbiota, which aids in its decomposition.…”