EFFECTS OF ADDING JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) ON THE QUALITY AND NUTRITIONAL VALUE OF GLUTEN-FREE BREAD

Öz

Jerusalem artichoke, a plant that can be grown in areas with limited irrigable land, contains valuable macro and micro nutrients. Nowadays, there is an increased demand for gluten-free products. In this study, the physical, chemical, microbiological, and sensory effects of adding Jerusalem artichoke to gluten-free bread production were investigated. As a result of the study, it was determined that as the amount of Jerusalem artichoke powder increased in the gluten-free bread formulation, the specific volume, baking loss, moisture, and pH of the bread decreased, while the amounts of fiber and ash increased. Additionally, the selenium, calcium, and magnesium contents in the bread also increased significantly (P <0.05). According to sensory evaluation results, gluten-free bread with 10% Jerusalem artichoke addition received the highest score in overall appreciation. The addition of Jerusalem artichoke powder to gluten-free bread dough improved the crumb and external appearance of the bread and eliminated some quality defects.

Anahtar Kelimeler

• Gluten-free bread
• nutritional value
• Helianthus tuberosus
• microbiological quality
• sensory analysis.

YERELMASI (HELIANTHUS TUBEROSUS) İLAVESİNİN GLUTENSİZ EKMEK KALİTESİ VE BESİN DEĞERİ ÜZERİNDEKİ ETKİLERİ

Öz

Sulanabilir arazilerin kısıtlı olduğu yerlerde yetiştirilebilen bir bitki olan yer elması (Jerusalem artichoke), değerli makro ve mikro besinleri bünyesinde barındırır. Günümüzde glutensiz ürünlere olan talep artmıştır. Bu çalışmada Jerusalem artichoke ilavesinin glutensiz ekmek üretimine fiziksel, kimyasal, mikrobiyolojik ve duyusal etkileri araştırılmıştır. Çalışma sonucunda glutensiz ekmek formülasyonunda Jerusalem artichoke tozu miktarı arttıkça ekmeğin özgül hacminin, pişme kaybının, nem ve pH'ının azaldığı, lif ve kül miktarlarının ise arttığı belirlenmiştir. Ekmekteki selenyum, kalsiyum ve magnezyum içeriği de önemli ölçüde artmıştır (P <0.05). Duyusal değerlendirme sonuçlarına göre, genel beğenide en yüksek puanı %10 yer elması ilaveli glutensiz ekmek almıştır. Glutensiz ekmek hamuruna Jerusalem artichoke tozu eklenmesi, ekmeğin iç yapısını ve dış görünümünü iyileştirmiş ve bazı kalite kusurlarını ortadan kaldırmıştır.

Anahtar Kelimeler

• Glutensiz ekmek
• besin değeri
• Helianthus tuberosus
• mikrobiyolojik kalite
• duyusal analiz.

Kaynakça

1. Abou-Arab, A.A., Talaat, H.A., Abu-Salem, F.M. (2011). Physico-chemical properties of inulin produced from Jerusalem artichoke tubers on bench and pilot plant scale. Australian Journal of Basic and Applied Sciences, 5(5): 1297-1309.
2. Afoakwah, N.A. (2022). Jerusalem artichoke (Helianthus tuberosus) dietary-fiber powder functionality. Heliyon, 8(12): 1-9, https://doi.org/10.1016/j.heliyon.2022.e12426.
3. Altug Onogur, T., Elmaci, T. (2011). Gıdalarda duyusal değerlendirme. Sidas Medya Ltd. Sti. Izmir, Türkiye, 135 p.
4. Anchondo-Trejo, C., Loya-Carrasco, J.A., Galicia-García, T., Estrada-Moreno, I., Mendoza-Duarte, M., Castellanos-Gallo, L., ... Soto-Figueroa, C. (2020). Development of a third generation snack of rice starch enriched with Nopal flour (Opuntia ficus indica). Molecules, 26(1): 54, https://doi.org/10.3390/molecules26010054.
5. AOAC. (1990). AOAC Official Method 923.09, Invert sugar in sugars and syrup Lane-Eynon method. Official methods of analysis of the association of official analytical chemists. 15th Edition, Virginia, USA.
6. AOAC. (1995). AOAC Official Method 991.43, Total, Soluble, and Insoluble Dietary Fibre in Foods. Official methods of analysis of the association of official analytical chemists. 16th Edition, Virginia, USA.
7. AACC. (1999a). AACC Method 44-01.0, International Approved Methods of the American Association of Cereal Chemists. 11th Edition, AACC International, St. Paul, MN, USA.
8. AACC. (1999b). AACC Method. 08-01.01, Ash–basic method, International Approved Methods of the American Association of Cereal Chemists. 11th Edition, AACC International, St. Paul, MN, USA.

9. AACC. (2001). AACC Method 10–05.01, Approved methods of analysis, Guidelines for measurement of volume by rapeseed displacement. 11th Edition, St. Paul, AACC International, USA.
10. NMKL. (2007). Nordic-Baltic Committee on Food Analysis (NMKL) 186, Trace elements – As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion., https://www.nmkl.org/product/tungmetaller-as-cd-hg-og-pb-bestemmelse-med-icp-ms-etter-syreoppslutning-under-trykk-nmkl-186-2007/ (Accessed: 24 July 2025).
11. ISO (2009). ISO 1871:2009. Food and feed products – General guidelines for the determination of nitrogen by the Kjeldahl method, 2001. International Organization for Standardization, Geneva, Switzerland
12. ISO (2013). ISO 4833-1:2013. Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique.
13. TGK. (2014). Türk Gıda Kodeksi (TGK 2014/53). Zeytinyağı ve Pirina Yağı Analiz Metotları Tebliği. Resmi Gazete, Sayı: 29181. https://www.mevzuat.gov.tr/mevzuat?MevzuatNo=20224andMevzuatTur=9andMevzuatTertip=5 (Accessed: 24 July 2025).
14. Ashwar, B.A., Gani, A., Wani, I.A., Shah, A., Masoodi, F.A., Saxena, D.C. (2016). Production of resistant starch from rice by dual autoclaving-retrogradation treatment: In vitro digestibility, thermal and structural characterization. Food Hydrocolloids, 56: 108-117, https://doi.org/10.1016/j.foodhyd.2015.12.004.
15. Barışık, D., Tavman, Ş. (2018). Glutensiz ekmek formülasyonlarında nohut unu kullanımının ekmeğin kalitesi üzerine etkisi. Akademik Gıda, 16(1): 33-41, https://doi.org/10.24323/akademik-gida.415652.
16. Bhat, N.A., Wani, I.A., Hamdani, A.M., Gani, A., Masoodi, F.A. (2016). Physicochemical properties of whole wheat flour as affected by gamma irradiation. LWT-Food Science and Technology, 71: 175-183, https://doi.org/10.1016/j.lwt.2016.03.024.
17. Çetin Babaoğlu, H., Arslan Tontul, S., Akin, N. (2021). Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder. Journal of Food Processing and Preservation, 45(11): e15928, https://doi.org/10.1111/jfpp.15928.
18. Diaz, A., Garcia, M.A., Dini, C. (2022). Jerusalem artichoke flour as food ingredient and as source of fructooligosaccharides and inulin. Journal of Food Composition and Analysis, 114:104863, https://doi.org/10.1016/j.jfca.2022.104863.
19. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 124(2): 411-421, https://doi.org/10.1016/j.foodchem.2010.06.077.
20. Erdemir, Z.S. (2015). Isil işlem görmüş bakla ezme tozunun ekmek yapiminda kullanımı ve kalite kriterleri üzerine etkisinin belirlenmesi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Denizli, 71 s.
21. Ermosh, L.G., Safronova, T.N., Prisuhina, N.V. (2020). Features of biotechnological processes of bread production enriched with inulin-containing raw materials. In IOP Conference Series: Earth and Environmental Science, Volume 421, No. 2. IOP Publishing. p. 022018, https://doi.org/10.1088/1755-1315/421/2/022018.
22. Frutos, M.J., Guilabert-Antón, L., Tomás-Bellido, A., Hernández-Herrero, J.A. (2008). Effect of artichoke (Cynara scolymus L.) fiber on textural and sensory qualities of wheat bread. Food Science and Technology International, 14 (5_suppl): 49-55, https://doi.org/10.1177/1082013208094582.
23. Gallagher, E., Gormley, T.R., Arendt, E.K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3-4): 143-152, https://doi.org/10.1016/j.tifs.2003.09.012.
24. Gedrovica, I., Karklina, D., Fras, A., Jablonka, O., Boros, D. (2011). The non–starch polysaccharides quantity changes in pastry products where Jerusalem artichoke (Helianthus tuberosus L.) added. Procedia Food Science, 1: 1638-1644, https://doi.org/10.1016/j.profoo.2011.09.24.
25. Hager, A.S., Ryan, L.A., Schwab, C., Gänzle, M.G., O’Doherty, J.V., Arendt, E.K. (2011). Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. European Food Research and Technology, 232: 405-413, https://doi.org/10.1007/s00217-010-1409-1.
26. Jan, N., Naik, H.R., Gani, G., Bashir, O., Amin, T., Wani, S.M., Sofi, S.A. (2022). Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels. Food Production, Processing and Nutrition, 4(1): 9, https://doi.org/10.1186/s43014-022-00088-y.
27. Kacurakova, M., Capek, P., Sasinkova, V., Wellner, N., Ebringerova, A. (2000). FT-IR study of plant cell wall model compounds: pectic polysaccharides and hemicelluloses. Carbohydrate Polymers, 43(2): 195-203, https://doi.org/10.1016/S0144-8617(00)00151-X.
28. Karaahmet, F. (2018). Çölyak hastalığı'nda teşhis süresi. Ege Tıp Dergisi, 57(4): 228-231, http://egetipdergisi.com.tr/en/download/article-file/461084 (Accessed: 24 July 2025).
29. Kandıralı, S. (2014). Özel bir sağlıklı beslenme ve diyet danışmanlığı'na başvuran danışanların fonksiyonel besinlere yönelik farkındalığı, bilgi düzeyleri ve tüketim sıklıklarının araştırılması. Başkent Üniversitesi Sağlık Bilimleri Enstitüsü, Yüksek Lisans Tezi, Ankara, Turkey, 112 s.
30. Kārkliņa, D., Gedrovica, I., Reca, M., & Kronberga, M. (2012). Production of biscuits with higher nutritional value. In Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences, 66(3): 113-116, https://doi.org/10.2478/v10046-012-0005-0.
31. Kays, S.J., Nottingham, S.F. (2007). Biology and chemistry of Jerusalem artichoke: Helianthus tuberosus L. 1st Edition, CRC Press, Boca Raton, Florida, USA, 496 p, ISBN:9780429148231.
32. Liu, S., Shi, X., Xu, L., Yi, Y. (2016). Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke. Chinese Journal of Oceanology and Limnology, 34(2): 372-381. https://doi.org/10.1007/s00343-015-4314-4.
33. Mudannayake, D.C., Jayasena, D.D., Wimalasiri, K.M., Ranadheera, C.S., Ajlouni, S. (2022). Inulin fructans–food applications and alternative plant sources: a review. International Journal of Food Science & Technology, 57(9): 5764-5780. https://doi.org/10.1111/ijfs.15947.
34. Ma, X.Y., Zhang, L.H., Shao, H.B., Xu, G., Zhang, F., Ni, F.T., Brestic, M. (2011). Jerusalem artichoke (Helianthus tuberosus), a medicinal salt-resistant plant has high adaptability and multiple-use values. Journal of Medicinal Plants Research, 5(8): 1272-1279.
35. Mathlouthi, M., Koenig, J.L. (1987). Vibrational spectra of carbohydrates. Advances in Carbohydrate Chemistry and Biochemistry, 44: 7-89, https://doi.org/10.1016/S0065-2318(08)60077-3.
36. Monti, A., Amaducci, M.T., Venturi, G (2005). Growth response, leaf gas exchange and fructans accumulation of Jerusalem artichoke (Helianthus tuberosus L.) as affected by different water regimes. European Journal of Agronomy, 23 (2): 136-145, , https://doi.org/10.1016/j.eja.2004.11.001.
37. Murphy, O. (2001). Non-polyol low-digestible carbohydrates: Food applications and functional benefits. British Journal of Nutrition, 85(1): S47-S53, https://doi.org/10.1079/BJN2000261.
38. Ozgoren, E., Isik, F., Yapar, A. (2019). Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers. Journal of Food Measurement and Characterization, 13: 2812-2821, https://doi.org/10.1007/s11694-019-00201-9.
39. Ozkaya, H., Kahveci, H.B. (1990). Tahıl ürünleri ve analiz yöntemleri, Gıda Teknolojisi Derneği Yayınları, Yayın No 14, Ankara, Türkiye, 152 s.
40. Paciulli, M., Rinaldi, M., Cirlini, M., Scazzina, F., Chiavaro, E. (2016). Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT - Food Science and Technology, 70: 88-95, https://doi.org//10.1016/j.lwt.2016.02.034.
41. Pala, A. (2012). Farklı yöntemlerle kurutularak elde edilen boza tozunun hamur reolojik ve ekmek kalitesi üzerine etkisi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, Denizli, Turkey, 58 s.
42. Pehlivan, C. (2016). Çölyak hastaları için ekmek yapımında gölevez (Colocasia esculenta (L.) Schott) yumrusunun kullanımı. Yildız Teknik Universitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, İstanbul, 59 s.
43. Peressini, D., Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49(2): 190-201, https://doi.org/10.1016/j.jcs.2008.09.007.
44. Poinot, P., Arvisenet, G., Grua-Priol, J., Fillonneau, C., Le-Bail, A., Prost, C. (2010). Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking. Food Chemistry, 119(4): 1474-1484, https://doi.org/10.1016/j.foodchem.2009.09.029.
45. Ponomareva, M., Krikunova, L., Yudina, T. (2009). Functional bread using Jerusalem artichoke oil cake. Bread Products, 10: 44-45.
46. Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, H.R., ... Niazi, S. (2016). Inulin: Properties, health benefits and food applications. Carbohydrate Polymers, 147: 444-454, https://doi.org/10.1016/j.carbpol.2016.04.020.
47. Praznik, W., Cieślik, E., Filipiak‐Florkiewicz, A. (2002). Soluble dietary fibres in Jerusalem artichoke powders: Composition and application in bread. Food/Nahrung, 46(3): 151-157, https://doi.org/10.1002/1521-3803(20020501)46:3<151::aid-food151>3.0.co;2-4.
48. Radovanovic, A.M., Milovanovic, O.Z., Kipic, M.Z., Ninkovic, M.B., Cupara, S.M. (2014). Characterization of bread enriched with Jerusalem artichoke powder content. Journal of Food and Nutrition Research, 2(12): 895-898, https://doi.org/10.12691/jfnr-2-12-6.
49. Rubel, I.A., Pérez, E.E., Genovese, D.B., Manrique, G.D. (2014). In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei. Food Research International, 62: 59-65, https://doi.org/10.1016/j.foodres.2014.02.024.
50. Salinas, M. V., Puppo, M. C. (2015). Optimization of the formulation of nutritional breads based on calcium carbonate and inulin. LWT-Food Science and Technology, 60(1): 95-101. https://doi.org/10.1016/j.lwt.2014.08.019.
51. Shao, T., Yuan, P., Zhang, W., Dou, D., Wang, F., Hao, C., ... Wang, G. (2021). Preparation and characterization of sulfated inulin-type fructans from Jerusalem artichoke tubers and their antitumor activity. Carbohydrate Research, 509: 108422, https://doi.org/10.1016/j.carres.2021.108422.
52. Sivam, A.S., Sun-Waterhouse, D., Perera, C.O., Waterhouse, G.I.N. (2013). Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols. Food Research International, 50(2): 574-585, https://doi.org/10.1016/j.foodres.2011.03.039
53. Skendi, A., Mouselemidou, P., Papageorgiou, M., Papastergiadis, E. (2018). Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread. Food Chemistry, 253:119-126, https://doi.org/10.1016/j.foodchem.2018.01.144.
54. Solayman, A.R.M., Abdel-Samie, M.A., Mosilhey, S.H., Abed, S.M. (2023). Evaluation of Jerusalem artichoke as a functional ingredient in cookies production. Sinai Journal of Applied Sciences, 12(1): 27-40. https://doi.org/10.21608/SINJAS.2023.192393.1187.
55. Smith, B.C. (1999). Infrared Spectra Interpretation. A Systematic Approach. 1st Edition, CRC Press LLC, Boca Raton, FL, USA, 288 p. eBook ISBN: 9780203750841.
56. Tassoni, A. Bagni, N., Ferri, M., Franceschetti, M., Khomutov, A., Marques, M.P., Fiuza, S.M., Simonian, A.R, Serafini, F.D. (2010). Helianthus tuberosus and polyamine research: Past and recent applications of a classical growth model. Plant Physiology and Biochemistry, 48 (7): 496-505, https://doi.org/10.1016/j.plaphy.2010.01.019.
57. Turksoy, S., Ozkaya, B. (2006). Gluten ve Colyak Hastalığı. Türkiye 9. Gıda Kongresi, 24-26 Mayıs, Bolu, Türkiye, s 810.
58. Unachukwu, M. N., Nwakanma, C. (2018). The fungi associated with the spoilage of bread in Enugu state. International Journal of Current Microbiology and Applied Sciences, 4(1): 989-995. http://eprints.gouni.edu.ng/id/eprint/267 (Accessed: 25 July 2025).
59. Vázquez-Gutiérrez, J. L., Johansson, D., Langton, M. (2016). Effects of added inulin and wheat gluten on structure of rye porridge. LWT-Food Science and Technology, 66: 211-216, https://doi.org/10.1016/j.lwt.2015.10.034.
60. Vega, D.M., Versino, F., Dini, C., Viña, S.Z., García, M.A. (2024). Gluten-free baked products formulated with Jerusalem artichoke (Helianthus tuberosus) flour. International Journal of Gastronomy and Food Science, 36: 100946.
61. Wahyono, A., Lee, S.B., Yeo, S.H., Kang, W.W., Park, H.D. (2016). Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04. Emirates Journal of Food and Agriculture, 28(4): 242, https://doi.org/10.9755/ejfa.2015-12-1116.
62. Wang, J., Somasundaran, P. (2007). Study of galactomannose interaction with solids using AFM, IR and allied techniques. Journal of Colloid and Interface Science, 309(2), 373-383, https://doi.org/10.1016/j.jcis.2006.10.086.
63. Wierdsma, N.J., van Bokhorst-de van der Schueren, M.A., Berkenpas, M., Mulder, C.J., Van Bodegraven, A.A. (2013). Vitamin and mineral deficiencies are highly prevalent in newly diagnosed celiac disease patients. Nutrients, 5(10): 3975-3992, https://doi.org/10.3390/nu5103975.
64. Wilson, R.H., Goodfellow, B.J., Belton, P.S. (1988). Fourier transform infrared spectroscopy for the study of food biopolymers. Food Hydrocolloids, 2(2): 169-178, https://doi.org/10.1016/S0268-005X(88)80015-8.
65. Yang, L., He, Q.S., Corscadden, K., Udenigwe, C.C. (2015). The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production. Biotechnology Reports, 5: 77-88, https://doi.org/10.1016/j.btre.2014.12.004.
66. Yılmaz, Y., Doğan, İ.S. (2015). Glutensiz ekmek karişimlarin kalite ve bileşenler yönünden değerlendirilmesi. Gıda, 40(6): 335-342, https://doi.org/10.15237/gida.GD15023.