Crackers Fortified with Various Ratios of Cynara Scolymus L. Leaf Extract Residue: Nutritional, Physical and Sensory Quality

Abstract

Artichoke leaf extract residue (ALER) is a by-product of the production of artichoke leaf extract. In the present research, ALER powder and wheat flour were utilized in the formulation to make crackers with high dietary fiber and antioxidant contents. The aim of the research was to investigate the impacts of ALER ratio on the nutritional, physical and overall sensory quality of crackers. ALER was rich in dietary fiber (72.9 ± 6.9 g/100 g dry basis) and phenolic compounds (12562 ± 800 mg GAE/kg dry basis). As the weight ratio of ALER was enhanced from 0 to 12 % of the blend flour, the crackers had increased dietary fiber and phenolic contents and improved antioxidative activities. Referring to physical properties, the diameter of the fortified crackers remained constant while their hardness was decreased and their color became darker. The addition of ALER to cracker recipe decreased overall acceptability of the product. Crackers with a 6 % ALER ratio had a total fiber amount of 6.4 g/100 g dry basis; they were a high dietary fiber food with acceptable overall sensory quality.