Qualitative Characteristics and Antioxidant Activities of Buchimgaru Supplemented with Jerusalem Artichoke Powder

Abstract

This study evaluated the qualitative properties of Buchimgaru supplemented with JAP (Jerusalem Artichoke Powder). In Buchimgaru, JAP and wheat flour were mixed in ratios of 1:9 (10% JAP), 2:8 (20% JAP), and 3:7 (30% JAP). The values for texture profiles (hardness, chewiness, springiness, and cohesiveness) decreased when JAP was added to Buchimgae formulations. The fructan contents of Buchimgaru supplemented with 0, 10, 20, and 30% JAP were 1.52, 6.39, 10.50, and 13.71%, respectively. The total polyphenol content of Buchimgaru supplemented with JAP was significantly higher than Buchimgaru without JAP. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Buchimgaru supplemented with 30% JAP was approximately 11 times greater than Buchimgaru without JAP. In the sensory evaluation (color, flavor, overall preference), Buchimgae supplemented with JAP showed higher sensory values than Buchimgae without JAP.

Manufacture of Functional Labneh Using Uf-Retentate and Artichoke Puree

“…Moreover, inulin content in functional labneh increased by increasing the added artichoke puree to exhibit values of 0.0123, 0.137, 0.0251 and 0.0257 for 0, 15, 30 and 45% artichoke puree treatments, respectively. Artichoke is an important source of many nutrients mainly fiber and inulin (Metwally et al, 2011;Kim et al, 2013).…”