VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY

Abstract

Artichoke waste is a rich source of fibers and bioactive phenolic substances. The study aimed to investigate the effect of artichoke leaf powder (ALP) addition on physical properties and in vitro starch digestibility of wheat flour (WF) - based extrudates. Feeds were prepared to have extrudates with ALP:WF ratios of 0:100, 3:97, 6:94, and 9:91. Increasing ALP ratio reduced sectional and volume expansion indexes but increased bulk density and hardness values. The water absorption index decreased for the highest ALP: WF ratio (9:91), while the water solubility index was not affected by ALP addition. Rapidly and slowly digestible glucose fractions were not significantly affected by ALP addition. The overall acceptability of products was only affected at the 9:91 ALP: WF ratio. The findings showed that ALP could be valorized as a food ingredient. The information gained could guide future studies that will focus on developing nutritious ready-to-expanded snacks enriched with high fiber ingredients.

Keywords

• Artichoke
• extrusion
• dietary fiber
• available glucose

Supporting Institution

TÜBİTAK

Project Number

TUBITAK COST-213O208

ENGİNAR YAPRAĞI TOZUNUN EKSTRÜDE ATIŞTIRMALIKLARDA KULLANILMASI: ÜRÜN KALİTESİ VE IN VITRO NİŞASTA SİNDİRİLEBİLİRLİĞİ

Abstract

Enginar üretimi esnasında ortaya çıkan atıklar zengin lif ve biyoaktif fenolik madde kaynağıdır. Bu çalışma, enginar yaprağı tozu (ALP) ilavesinin, buğday unu (WF) bazlı ekstrüdatların fiziksel özelliklerine ve in vitro nişasta sindirilebilirliğine etkisini araştırmayı amaçlamaktadır. Çalışmada, ALP:WF oranları sırasıyla 0:100, 3:97, 6:94 ve 9:91 olacak şekilde ekstrüdatlar üretilmiştir. ALP oranının artırılması, genleşme indekslerini azaltmış, ancak yığın yoğunluğu ve sertlik değerlerini artırmıştır. Su emme indeksi en yüksek ALP:WF oranında (9:91) azalırken, suda çözünürlük indeksi ALP ilavesinden etkilenmemiştir. Hızlı ve yavaş sindirilebilen glikoz fraksiyonları ALP ilavesinden önemli ölçüde etkilenmemiştir. Ürünlerin genel kabul edilebilirliği yalnızca 9:91 ALP:WF oranında etkilenmiş olup bulgular, ALP'nin ekstrüdatlarda bir gıda bileşeni olarak değerlendirilebileceğini göstermiştir. Elde edilen bilgiler, yüksek lif içeriği ile zenginleştirilmiş, besleyici atıştırmalıkların geliştirilmesine yönelik gelecekteki çalışmalara rehberlik edebilir.

Keywords

• Artichoke
• extrusion
• dietary fiber
• available glucose

Supporting Institution

TÜBİTAK

Project Number

TUBITAK COST-213O208

Thanks

Funding: This work was supported by The Scientific and Technological Council of Turkey [Project number: TUBITAK COST-213O208] and the council did not have a role in study design; in the collection, analysis and interpretation of data; in the writing of the report; and in the decision to submit the article for publication.

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