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ADDITION OF JERUSALEM ARTICHOKE Helianthus tuberosus POWDER AS A SOURCE OF INULIN IN THE PREPARATION OF BREAD LOAF | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 8, 2009, Pages 0-0 | ||
| Authors | ||
| A. C. Al-Etharai; F. F. Al-Nouri | ||
| Abstract | ||
| This investigation was carried out to examine the effect of adding dried Jerusalem Artichoke (J.A.) (Helianthus tuberosus) to wheat flour on the organoleptic characters of loaf. Two levels of J.A. were used (6.5 and 10%) to substitute wheat flour. This will provide 2.5 and 4% inulin respectively. The chemical, reheological, and organoleptic evaluation were conducted on flour. The results showed that addition of 6.5 and 10% J.A. powder had a significant affect (p<0.05) on wheat flour color. Also, the percent of ash was increased significantly from 0.77 in the control (no addition) to 0.97 and 1.03% respectively after addition of J.A. powder. Addition of J.A. powder did not affect significantly the levels of both moisture and wet glutin in loaf. The results showed no significant differences among the control (no addition) and the 6.5% level of powder addition. While the 10% addition had a significant impact. The addition of powder improved the stability of dough as measured by farinograph test. It may be concluded that diabetic people can benefit a lot from the consumption of this bread which is very well acceptable when 6.5% J.A. powder was added | ||
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