High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality
Spears or cladophylls are edible parts of asparagus ( Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capa...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-05-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/High-Fiber-Crackers-Supplemented-with-Asparagus-Hard-Stem-Impacts-of-Supplementation,188110,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832572975181725696 |
|---|---|
| author | Thi Thu Tra Tran Le Hong Ngoc Ngo Nu Minh Nguyet Ton Thi Hong Nhung Le Thi Thuy Le Van Viet Man Le |
| author_facet | Thi Thu Tra Tran Le Hong Ngoc Ngo Nu Minh Nguyet Ton Thi Hong Nhung Le Thi Thuy Le Van Viet Man Le |
| author_sort | Thi Thu Tra Tran |
| collection | DOAJ |
| description | Spears or cladophylls are edible parts of asparagus ( Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber cracker making. |
| format | Article |
| id | doaj-art-dabc74ed80fb4c57bf5c730e1801d28a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-dabc74ed80fb4c57bf5c730e1801d28a2025-02-02T06:04:56ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-05-0174216216810.31883/pjfns/188110188110High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product QualityThi Thu Tra Tran0https://orcid.org/0000-0001-9942-7458Le Hong Ngoc Ngo1Nu Minh Nguyet Ton2https://orcid.org/0000-0002-3514-9193Thi Hong Nhung Le3Thi Thuy Le4https://orcid.org/0000-0002-2812-5601Van Viet Man Le5https://orcid.org/0000-0003-3284-207XDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamSpears or cladophylls are edible parts of asparagus ( Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber cracker making.http://journal.pan.olsztyn.pl/High-Fiber-Crackers-Supplemented-with-Asparagus-Hard-Stem-Impacts-of-Supplementation,188110,0,2.htmlantioxidant capacityasparagus officinalis lcolor parametersconsumer acceptabilitydietary fiberhardness |
| spellingShingle | Thi Thu Tra Tran Le Hong Ngoc Ngo Nu Minh Nguyet Ton Thi Hong Nhung Le Thi Thuy Le Van Viet Man Le High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality Polish Journal of Food and Nutrition Sciences antioxidant capacity asparagus officinalis l color parameters consumer acceptability dietary fiber hardness |
| title | High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality |
| title_full | High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality |
| title_fullStr | High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality |
| title_full_unstemmed | High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality |
| title_short | High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality |
| title_sort | high fiber crackers supplemented with asparagus hard stem impacts of supplementation ratios and water amounts in cracker recipe on the product quality |
| topic | antioxidant capacity asparagus officinalis l color parameters consumer acceptability dietary fiber hardness |
| url | http://journal.pan.olsztyn.pl/High-Fiber-Crackers-Supplemented-with-Asparagus-Hard-Stem-Impacts-of-Supplementation,188110,0,2.html |
| work_keys_str_mv | AT thithutratran highfibercrackerssupplementedwithasparagushardstemimpactsofsupplementationratiosandwateramountsincrackerrecipeontheproductquality AT lehongngocngo highfibercrackerssupplementedwithasparagushardstemimpactsofsupplementationratiosandwateramountsincrackerrecipeontheproductquality AT numinhnguyetton highfibercrackerssupplementedwithasparagushardstemimpactsofsupplementationratiosandwateramountsincrackerrecipeontheproductquality AT thihongnhungle highfibercrackerssupplementedwithasparagushardstemimpactsofsupplementationratiosandwateramountsincrackerrecipeontheproductquality AT thithuyle highfibercrackerssupplementedwithasparagushardstemimpactsofsupplementationratiosandwateramountsincrackerrecipeontheproductquality AT vanvietmanle highfibercrackerssupplementedwithasparagushardstemimpactsofsupplementationratiosandwateramountsincrackerrecipeontheproductquality |