New Look at Waste Utilization; Use of Artichoke (Cynara scolymus L.) Leaves in the Production of Functional Crackers

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dc.contributor.authorBilge TAŞKIN
dc.contributor.authorBurçin ÇELİK
dc.contributor.authorSıdıkanur KIYAK
dc.contributor.authorNazlı SAVLAK
dc.contributor.authorFatmanur KUMRU
dc.date.accessioned2024-07-24T09:12:26Z
dc.date.available2024-07-24T09:12:26Z
dc.date.issued2020
dc.description.abstractIn this study, it was aimed to utilize artichoke leaf powder (<850 µm) obtained after drying and grinding artichoke leaf waste, which is produced both during domestic consumption and industrially, in functional cracker production. Physical (diameter, thickness, weight, spread factor, L *, a *, b *, breaking strength), chemical (moisture, ash, protein, fat, total dietary fibre) and sensory propertiesof the crackers which were produced by substituting wheat flour in cracker formulation with 10%, 20% and 30% artichoke leaf powder were determined. It was found that substituting artichoke leaf powder increased the ash content of crackers by 5.7 - 28.6% and total dietary fiber content by 216 -721%. With increasing total dietary fiber and ash content, nutritionally rich and sensoriallyacceptable functional crackers were obtained, particularly at substitution levels of 10% and 20%. As a result of enrichment with artichoke leaf, cracker, hardness decreased and crispness increased. Artichoke leaves have been successfully applied in the enrichment of crackers, which are among the most frequently consumed snacks by children, as a component with high added value.
dc.identifier.DOI-ID10.24925/turjaf.v8i2.358-364.3052
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/24510
dc.language.isoeng
dc.titleNew Look at Waste Utilization; Use of Artichoke (Cynara scolymus L.) Leaves in the Production of Functional Crackers
dc.typeAraştırma Makalesi

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