Development of Healthy Bread Product from Sunchoke (Helianthus tuberosus L.) Flour

Abstract

          The purpose of this study was to establish the physical and chemical properties of Sunchoke flour. The results have indicated that moisture, ash, crude fiber, protein, lipid, carbohydrate and amylose contents were 7.52, 3.40, 3.10, 4.10, 2.51, 82.36 and 0.04 %, respectively. The Sunchoke stored carbohydrates in the form of inulin instead of starch. Total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) of Sunchoke flour were 53.11, 40.07 and 13.04%, respectively. The increase in Sunchoke flour resulted in a decrease peak viscosity, final viscosity, breakdown and setback which in contrast an adding xanthan gum 0.5%.  Therefore, Sunchoke flour is used to substitute wheat flour (0, 5, 10, 15 and 20%) and other ingredients were kept constant for all formulae. The increase in Sunchoke flour resulted in a decrease in the loaf volume, specific volume, softness, cohesiveness and springiness which in contrast an increase in chewiness.  The addition of xanthan increased specific volume, softness, cohesiveness and springiness. The results from sensory evaluation showed that adding Sunchoke flour 5% showed the liking scores in all attributes similar as the control.