Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

Livia Apostol,Valentin Vladut,Liviu Gaceu,Oana Bianca Oprea,Nastasia Belc

doi:10.37358/rc.19.6.7273

Abstract

The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. It was found that incorporation up to a 5% into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved nutritional and functional properties.

Highlights

Known for over 2000 years, Jerusalem artichoke (Helianthus tuberosus L.) from the Asteraceae family is a perennial plant found in the Northeast of USA
Research done by multiple teams has proven that the chemical composition of H. tuberosus has a positive influence on gastrointestinal system mechanisms, as the plant contains a high concentration of minerals [2-4] and inulin [5, 7, 8]
It can be noticed that compared to the low mineral content of wheat flour (P1), mixtures of wheat flour and H. tuberosus tuber flour have higher contents of minerals as the percentage of the latter component in the flour mixture increases

Summary

Introduction

Known for over 2000 years, Jerusalem artichoke (Helianthus tuberosus L.) from the Asteraceae family is a perennial plant found in the Northeast of USA. It is cultivated in temperate areas for its edible tuber. Many research studies have been carried out, with the purpose to improve the nutritional values and functional properties of wheat flour that involved the addition of numerous other ingredients, such as dietary fibre from coconut flour [10], mango peels as an antioxidant source [9, 11], soy protein [12], apple pomace [13], olives, onion, garlic [14], potato peel [15] and guar gum [16]. Four samples of mixtures of wheat flour (type 550) with different proportions of H. tuberosus tuber flour were prepared by mixing in the following ratios: 95:5, 90:10, 85:15 and 80:20 (w/w). P1 is 100% wheat flour and P6 is 100% H. tuberosus tuber flour

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