Characterization of Bread Enriched with Jerusalem Artichoke Powder Content

Ana M Radovanovic^1, , Olivera Z Milovanovic¹, Mihailo Z Kipic¹, Milica B Ninkovic² and Snezana M Cupara¹

¹Faculty of Medical Sciences, University of Kragujevac, Serbia

²Medical Faculty of Military Medical Academy, Belgrade, Serbia

Cite this paper:
Ana M Radovanovic, Olivera Z Milovanovic, Mihailo Z Kipic, Milica B Ninkovic and Snezana M Cupara. Characterization of Bread Enriched with Jerusalem Artichoke Powder Content. Journal of Food and Nutrition Research. 2014; 2(12):895-898. doi: 10.12691/jfnr-2-12-6

Abstract

Helianthus tuberosus L. (Jerusalem artichoke) tubers are good source of dietary fiber (inulin) due to which are beneficial to human health. The objective of this study was to characterize wheat bread enriched with content of Jerusalem artichoke powder by organoleptic properties, nutritional and caloric value, microbiological safety, glycemic index (GI) and glycemic load (GL). The bread was made from yeast dough of the following content: 75% of wheat flour and 25% of Jerusalem artichoke powder. Glycemic index and load were determined according to the FAO/WHO protocol. The bread contained 41.64% of water, 58.36% of dry matter, 0.27% of lipids, 8.25% of proteins, 47.64% of carbohydrates, and 6.15% of dietary fiber. Caloric value of was 226 Kcal / 100 g of bread. The glycemic index was 53.70, while glycemic load value was 7.67. The bread enriched with J. artichoke powder showed optimal nutritional and caloric value, low glycemic index and low glycemic load values.

Keywords:
Jerusalem artichoke nutritional value glycemic index glycemic load

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