Использование побочных продуктов переработки артишока (Cynara scolymus L.) для повышения питательной ценности и содержания фитохимических соединений в печенье

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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