Document Type : Original Article
Authors
1
Department of Home Economics, Faculty of Specific Education,Benha University
2
Assistant Professor, of Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Benha University
3
professor of Nutrition in Special Food and Nutrition Department, Foods Technology Research Institute, Agriculture Research Center,Giza,Egypt
Abstract
New lifestyle society, snacking contributes nearly to one-third of daily energy intake. Most of snacks are rich of carbohydrates, high fat and energy which caused to obesity and diabetic statues. Also, this snacks are very poor protein content. So this investigation amid to use the Jerusalem artichoke (Helianthus tuberosus) to improve the nutritional content of cake, as replaced wheat flour with Jerusalem artichoke powder in different percentages (10, 20, 30, 40 and 50%) which has a big part of inulin. The current investigation studied the effect of replacement Jerusalem artichoke powder (JAP) to cake on chemical composition, some phytochemical contents, rheological properties (Farinograph and extinsograph), texture analysis and sensory evaluation of product after process. In general addition of Jerusalem artichoke powder to cake improved the properties of cake and nutrients contents (protein, fiber, Fe, Zn, P and Ca), phytochemical contents (total phenols, total flavonoids and antioxidant activity) and cake texture. As well as, all samples of cake generally were acceptable, but control cake had a high significantly difference compared cake with JAP. Also, there was a slight decrease in sensory evaluation.
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