Valorization of Artichoke Wastes: Usage of Artichoke Bracts as Fat and Flour Replacer in Cake and Optimization
Project no. 22252 · Status: Kapanmış · 2020
Summary
Artichoke bracts are produced as waste in artichoke production. In this study, the use of artichoke bracts, which is an industrial waste, as a replacer for fat and wheat flour in cake, is to determine the optimum usage rate and to produce a healthier cake with reduced fat and flour content, which is also appreciated by the consumer with its physical and sensory properties. The physical, chemical, and sensory properties of the cakes produced using artichoke bracts were determined. Response Surface Method Surface Cantered Composite Design was used in the optimization. In the method, fat replacer rate and wheat flour replacer rate of the artichoke bracts in the cake formulation are independent variables. Specific volume, firmness, total phenolic substance, antioxidant activity, and general acceptance responses were used to optimize the use of artichoke bracts as a fat and wheat flour replacer in cake. As a result of the optimization performed in this study, it was determined that the artichoke bracts could be used as a 31.63% fat replacer and 16.43% flour replacer.