Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods

Document Type : Research papers

Authors

1 Hort. Crop Processing, Res. Dept. Food Technol. Res. Inst., A.R.C, Alex. Lab., Egypt.

2 Food Sciences Dept., Fac. of Agric., Saba Bacha, Univ. of Alexandria, Egypt.

Abstract

Proximate chemical composition, minerals content, bioactive compounds and the effect of blanching to inactivate polyphenol oxidase in globe artichoke by-products (bracts (B) and floral stem (FS) was determined. Also, some applicationsof these by-products were evaluated as functional food. The results of present study revealed that nitrogen free extract (NFE) was the highest component of the proximate composition and there were considerable amount of crude fiber (CF). Raw bracts (RB) and raw floral stems (RFS) had 50.34 and 55.00% NFE and 24.84 and 14.88 % CF, respectively. The values of dietary fiber fractions could be ranked in descending orders as follows: neutral detergent fiber (NDF) (46.36 and 33.24%), acid detergent fiber (ADF) (30.69 and 21.30%), cellulose (25.42 and 14.87%), hemicelluloses (15.67 and12.05%) and acid detergent lignin (ADL) (5.27 and 6.43%) for RB and RFS, respectively. Floral stem had higher inulin (7.67%) content than bracts (6.56%). Bracts and floral stems could  be considered a good source of macro and micro minerals , K (3089.12 and 3152.71 mg/100g d.w, respectively) was the most abundant one among macro minerals, while Fe (14.95 and 13.87 mg/100 g d.w, respectively)   was the most abundant one among the micro- minerals. Sensory evaluation revealed that artichoke by-products could be used in fortifying potato puree and biscuits since all samples were accepted by the panelists. The most acceptable samples of potato puree were that contain 5, 10 and 20% floral stem core puree. As for biscuits, the most acceptable samples were that containing 2.5, 5 and 7.5 % substitution of BFS, for biscuits containing   BB was that had 2.5%.  

Keywords

References

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