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

Date

2024-10-01

Author

Çaltinoğlu-Toraman, Çağla
Güven, Özge
Şensoy, İlkay

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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.

Subject Keywords

Artichoke, extrusion, dietary fiber, available glucose, Enginar, ekstrüzyon, diyet lifi, mevcut glikoz

URI

https://hdl.handle.net/11511/112228

Collections

Department of Food Engineering, Article