Utilization of Artichoke Leaves to Prepare Functional pan bread

Abstract

The objective of this study is to utilize dried artichoke leaves (DAL) as a by-product as a source of antioxidant compounds in producing functional of pan bread. Additionally, the aim was to enhance the nutritional value of pan bread by incorporating fiber, minerals, and polyphenolic compounds from artichoke leaves. Another goal was to maximize the economic utilization of DAL, as it is a byproduct
readily available from canning factories. Moreover, by creating a healthy product with high nutritional value, the study sought to capitalize on the health benefits offered by DAL and prepare a new item with significant nutritional, harnessing various antioxidants from their natural sources without compromising sensory qualities, particularly color and texture. This study revealed that the protein, fat, fiber, and ash contents gradually increased with higher levels of DAL incorporation. The substitution led to detect pan bread with high mineral levels, particularly calcium, compared to the control pan bread. Furthermore, pan bread containing DAL had a greater weight and volume than the control bread. Although substituting wheat flour with DAL resulted in increasing hardness and chewiness, and a slight decreasing in cohesiveness compared to the control. The acceptance of the supplemented pan bread was comparable to that of the control bread, up to a 15% addition of DAL. Furthermore, this addition did not lead to undesirable variations in color and was highly acceptable to the panelists. The results demonstrated that DAL can be successfully incorporated into bread, effectively increasing the mineral content while reducing the calorie content. Additionally, during storage, the alkaline water retention capacity (AWRC) increased, and the loss of freshness decreased in the resulted pan bread compared to the control samples.