Publication: Development of chinese steamed bread with jerusalem artichoke (Helianthus tuberosus l.) tubers
Issued Date
2018-06-01
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25502166
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2-s2.0-85064689111
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Mahidol University
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SCOPUS
Bibliographic Citation
Food Research. Vol.2, No.3 (2018), 263-269
Suggested Citation
N. Laohaprasit, K. Sricharoenpong Development of chinese steamed bread with jerusalem artichoke (Helianthus tuberosus l.) tubers. Food Research. Vol.2, No.3 (2018), 263-269. doi:10.26656/fr.2017.2(3).015.2018 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/44737
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Development of chinese steamed bread with jerusalem artichoke (Helianthus tuberosus l.) tubers
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Abstract
© 2018 The Authors. The objective of this study is to develop a formulation of Chinese steamed bread (CSB) with Jerusalem artichoke (Helianthus Tuberosus L.) tuber powder with the aim to increase the nutritional value of the food product. Three formulations of CSB were developed including the 0% control, 10% and 15% w/w Jerusalem artichoke tuber powder (JAP) substitution to the total amount of wheat flour. Physicochemical properties and sensory evaluation of the bread were carried out to evaluate the quality of each formulation. Specific volume was acceptable in all formulations, but the specific volume showed potential to decrease at a higher percentage of JAP. Moisture content and water activity were not significantly different (p<0.05), however, both had tendencies to decrease as the higher inulin of JAP formulations could disrupt the hydration of the wheat flour. The color of the JAP formulations was reddish brown, and which corresponded to the L* a* b* assessment, so it was acceptable for the sensory evaluation. For textural profile analysis, higher JAP substitution was correlated with increased in hardness, decreased resilience and cohesiveness, but improved in chewiness. The overall sensory evaluation indicates that 10% JAP was the most acceptable of all formulations including the control formulation. It can be concluded that substituting 10% JAP of the total wheat flour would be the most applicable and practical for further development.