Utilization Of Artichoke And Potato Flours In Bakery Products

Document Type : Original research articles

Authors

Abstract

Artichoke is considered a healthy food due to its nutritional and chemical composition. Artichoke contains proteins, minerals, low amount of lipids, dietary fibers and high proportion of phenolic compounds. Cake one of semi-dry foam foods that have air pockets enclosed in a protein and starch network. Biscuit can be made from hard dough crackers, hard sweet dough. The aim of this study was to produce new products of cake and biscuits by replaced wheat flour by  artichoke and potato flours. Artichoke and potato flours were used at o, 5, 10 and 20% levels in cake and biscuits, chemical composition for raw materials, dough and backed products were determined, panel tests was evaluated. Results showed wheat flour was higher content in carbohydrate(72.92) g/100g and protein (12.10) g/100g, while,  artichoke flour had a higher content of fiber (7.94)g/100g. On the other hand, potato flour was higher content in energy value (334.91 k.cal/100g). Concerning sensory evaluation results showed that there were no significant differences (P>0.05) between control cake and cake made with artichoke at level of 5% in all properties of sensory evaluation. While, there were significant differences(P<0.05) between control and cake at 10 and 20%of artichoke in all sensory properties except of crust character, texture, softness, taste and eating quality in cake at level 10%. Besides that, sensory evaluation for biscuits showed that there were no significant differences (P>0.05) between all samples in all sensory properties under study except of texture at two  levels (10 and 20%) and flavour at level 20%.So,we can used artichoke and potato flours in bakery products until 10 and 20% for cake and biscuits.

Keywords

Files

Share

How to cite

Statistics