Acta Alimentaria
Volume/Issue:
Volume 42: Issue Supplement-1
Jerusalem artichoke powder as a food additive in bakery products
Authors:
R. Sárosi Corvinus University of Budapest Department of Grain and Industrial Crop Technology, Faculty of Food Science H-1118 Budapest Ménesi út 45 Hungary

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K. Manninger-Kóczán Corvinus University of Budapest Department of Grain and Industrial Crop Technology, Faculty of Food Science H-1118 Budapest Ménesi út 45 Hungary

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P. Penksza Corvinus University of Budapest Department of Food Preservation, Faculty of Food Science H-1118 Budapest Ménesi út 45 Hungary

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R. Juhász Corvinus University of Budapest Department of Food Preservation, Faculty of Food Science H-1118 Budapest Ménesi út 45 Hungary

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B. Szabó-Nótin Corvinus University of Budapest Department of Food Preservation, Faculty of Food Science H-1118 Budapest Ménesi út 45 Hungary

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L. Szakács Corvinus University of Budapest Department of Grain and Industrial Crop Technology, Faculty of Food Science H-1118 Budapest Ménesi út 45 Hungary

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J. Barta Corvinus University of Budapest Department of Food Preservation, Faculty of Food Science H-1118 Budapest Ménesi út 45 Hungary

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Pages:
73–80
Online Publication Date:
23 Apr 2014
Publication Date:
01 Nov 2013
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.42.2013.suppl.9
Keywords:
Jerusalem artichoke; inulin; bread; fat replacer; rheology; texture
Restricted access

The aim of the present study was to investigate whether Jerusalem artichoke powder produced by a simple drying method is suitable for replacing inulin as a dietary fibre in bread. Baking probe was performed using 0, 5, and 10% Jerusalem artichoke (JA) powder and 2.5 and 5% inulin (IN) on wheat flour weight basis. Functional properties of bread loafs were tested by Stable Micro System TA TX2i Texture Analyser (SMS) after 0, 24, 48, and 72 h storage. It was concluded that using inulin as a dietary fibre did not deteriorate the baking quality of bread, however, shelflife slightly decreased. Jerusalem artichoke powder compared to inulin had similar effect on the baking properties of bread. Based on our results, JA powder proved to be a promising alternative for fibre enhancement in bread.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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