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Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation

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A Correction to this article was published on 30 September 2022

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Abstract

Artichoke bracts appear as waste during artichoke processing in food industry. In this study, it was aimed to use the artichoke bracts as fat and wheat flour replacer in cake, to determine the optimum usage ratio for producing a healthier cake with reduced fat, wheat flour content and sensory preference. The physical, chemical, and sensory properties of the cakes produced using artichoke bracts were determined. The fat replacement and wheat flour replacement ratio of artichoke bracts in the cake formulation as independent variables were arranged through Face Centred Central Composite Design. Optimization was implemented under conditions providing high cake volume, soft cake texture, high total phenolic content, high antioxidant activity, and sensory properties by the consumer. As a result of the optimization, it was determined that the artichoke bracts could be used as 31.63% fat replacer and 16.43% wheat flour replacer for reduced fat and wheat flour cake production.

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Acknowledgements

This study is supported by Ege University Scientific Research Projects Coordination Unit. Project Number: FKB-2020-22252. The author would like to thank Yaşar Mert Biçici for technical assistance in this research.

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  1. Department of Food Engineering, Engineering Faculty, , Ege University, İzmir, Turkey

    Ceyda Dadalı

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Dadalı, C. Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation. Food Measure 17, 98–107 (2023). https://doi.org/10.1007/s11694-022-01599-5

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