Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration

ANDREA DÍAZ; CECILIA DINI; SONIA Z. VIÑA; MARTA PONZI; NORA COMELLI; RENATA BOMBEN; MARÍA A. GARCÍA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2019 p. 361 - 369

0023-6438

Jerusalem artichoke (Helianthus tuberosus L.) produce underground tubers which accumulate fructans, mainly inulin, as a storage polymer/carbohydrate. Inulin behaves as functional dietary fiber. In the present work, flour from Jerusalem artichoke (JA) was obtained and this product resulted a source of inulin and phenolic compounds. The Tg of the flour was determined by thermal analysis, which is a critical parameter that determines the storage temperature of this product. The flour resulted also thermally stable up to 190ºC, which limits the cooking temperature. Biscuits were formulated from a mixture of flours form wheat (WF), amaranth (AF) and JA (JAF). The cooking condition (150ºC, 15 min) was selected based on the color and texture attributes of the baked products. The percentage of substitution of the wheat flour was limited by the sensory characteristics of the biscuits obtained. The formulation containing 8% AF, 17% JAF and 75% WF exhibited the higher rate of acceptance, resulting a healthier alternative, with lower caloric content, than the traditional wheat flour-based biscuits.