Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics | ||
| Fayoum Journal of Agricultural Research and Development | ||
| Article 4, Volume 35, Issue 2, May 2021, Pages 259-273 PDF (1.18 M) | ||
| DOI: 10.21608/fjard.2021.198512 | ||
| Authors | ||
| Mostafa Mostafa; Alaa Fakharany; Mohamed Abbas | ||
| Food Science and Technology Dept., Faculty of Agriculture, Fayoum University. | ||
| Abstract | ||
| In this work the Jerusalem artichoke flour (JAF) obtained from Jerusalem artichoke tuber (Helianthus tuberosus L.) - planted at Fayoum Governorate- was added to biscuit formulas as a substitute percent from 10 ,20, 30, 40,and 50% of the used salt free margarine. Such additive was used due to the nutritional effect of this plant especially that related to the anti-oxidant effect. The study followed the changes resulted in the chemical components, the sensory characteristics and the anti-oxidant activity of the processed biscuits and after storage time up to 90 days. Due to minimizing the lipids content by JAF replacing the amount of margarine in the formulas, and the final caloric value decreased. Most of the characters were negatively affected specially hardness, texture and the other evaluated items of biscuit. The anti-oxidant activity enhanced due to JAF replacement. In the same time this anti-oxidant activity of biscuit were also effected during storage up to 90 days. From the findings and the recommendation of the work one could conclude that the more accepted amount of JAF to be added to wheat flour formula was found to be at 30%. More results also mentioned to the possibility of enhancing most of the biscuit characteristics when the recipe include surplus of water at percent of 5, 10 and 15% regarding the wheat flour used. Such replaced JAF instead of free salt margarine was found to decrease the caloric value of biscuit and to enhance the antioxidant activity which is of good prospect to those consumed such produced biscuit. | ||
| Keywords | ||
| Biscuit; Wheat flour; Jerusalem artichoke flour; Sensory characteristics; Anti-oxidant activity | ||
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