foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-3-438-443foodsyst-571Research ArticleСтатьиUtilization of artichoke (Cynara scolymus L.) by-products for enhancing nutritional value and phytochemical content of cookiesИспользование побочных продуктов переработки артишока (Cynara scolymus L.) для повышения питательной ценности и содержания фитохимических соединений в печеньеhttps://orcid.org/0000-0002-9919-8760АммарА. С.М.AmmarA. S.M.

Аммар Абдалла С. M. — профессор, кафедра науки о питании и технологии

12613,  Гиза, ул. Гамаа, 1

Тел.: +2–0101–997–17–99

Abdalla S. M. Ammar - Professor

1 Gamaa Street, Giza, 12613

Tel.: +2–0101–997–17–99

abdallaammar@agr.cu.edu.eghttps://orcid.org/0000-0002-1782-1599РиядЮ. М.RiyadY. M.

Рияд Юсеф М. — профессор, кафедра науки о  питании и технологии12613, Гиза, ул. Гамаа, 1

Тел.: +2–0102–332–1933

Youssef M. Riyad - Professor

1 Gamaa Street, Giza, 12613

Tel: +2–0102–332–1933

yriyad74@yahoo.comhttps://orcid.org/0000-0003-1336-4383ИбрахимА. А.А.EbrahiemA. A.A.

Ибрахим Азза А. А. — аспирант, кафедра науки о питании и технологии 12613, Гиза, ул. Гамаа, 1

Тел.: +2–0115–786–9698

 

Azza A. A. Ebrahiem - Master Science Student

1 Gamaa Street, Giza, 12613

Tel: +2–0115–786–9698

azzaadel336@gmail.comКафедра науки о пище и технологии, Сельскохозяйственный факультет, Каирский универсистетЕгипетFood Science and Technology Department, Faculty of Agriculture, Cairo UniversityEgyptСельскохозяйственный факультет, Каирский УниверситетЕгипетFood Science and Technology Department, Faculty of Agriculture, Cairo UniversityEgypt20242310202473438443Copyright © Ammar A.S., Riyad Y.M., Ebrahiem A.A., 20242024Аммар А.С., Рияд Ю.М., Ибрахим А.А.Ammar A.S., Riyad Y.M., Ebrahiem A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/571

This study was conducted to make functional cookies using powdered artichoke stems and bracts, which are rich in phytochemicals. The chemical composition and phytochemicals in wheat flour, artichoke bract powder, artichoke stem powder and the produced cookies were determined. Physical properties, color and sensory characteristics were determined in wheat flour cookies, artichoke bract powder cookies and artichoke stem powder cookies. The results showed that artichoke bract powder cookies (15%) contained the highest levels of ash and protein being 2.07% and 9.65%, respectively. The cookies with powdered artichoke stems (15%) had the greatest overall lipid content (14.65%). Furthermore, the highest total phenolic content, total flavonoid content, and antioxidant activity were found in artichoke by-products (stems and bracts). The panelists approved of up to 15% artichoke by-product powder added to wheat flour. It can be seen from the results that the artichoke by-products are a good source of phytochemicals, minerals, total protein and total lipids, which improves the quality of cookies. Therefore, it can be concluded that using artichoke by-products up to 15% enhanced the antioxidant properties and nutritional value of the baked cookies.

Проведено исследование по изготовлению функционального печенья, используя порошкообразные стебли и прицветники артишока. Определяли химический состав и фитохимические соединения в пшеничной муке, порошке прицветников артишока, стеблях артишока и изготовленном печенье. В печенье из пшеничной муки, печенье с порошком прицветников артишока и печенье с порошком стеблей артишока определяли физические свойства, цвет и сенсорные характеристики. Результаты показали, что печенье с порошком прицветников артишока (15%) содержало более высокие уровни золы и белка (2,07% и 9,65%, соответственно). Печенье с порошком стеблей артишока (15%) имело наиболее высокое содержание общих липидов (14,65%). Кроме того, наивысшее общее содержание фенольных соединений, общее содержание флавоноидов и антиоксидантная активность были выявлены в побочных продуктах переработки артишока (стебли и  прицветники). Члены дегустационной комиссии одобрили до 15% порошка побочных продуктов переработки артишока, добавленного к пшеничной муке. Как видно из результатов, побочные продукты переработки артишока являются хорошим источником фитохимических соединений, минеральных веществ, общего белка и  общих липидов, которые улучшают качество печенья. Таким образом, можно сделать вывод, что использование побочных продуктов переработки артишока на уровне до 15% повышает антиоксидантные свойства и питательную ценность испеченного печенья.

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The authors declare that there are no conflicts of interest present.