Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks
Author(s)
Date Issued
July 7, 2025
Type
article
Volume
14
Issue
13
ISSN
2304-8158
Journal
Abstract
his study investigates the effect of incorporating outer bract powder on the bioactive compound content of gluten-free (GF) rusks, in terms of undigestible carbohydrates and phenolic compound content. The production of the artichoke powder as a functional ingredient was optimized by evaluating two key processing variables: drying time and pre-treatment of artichoke bracts with food-grade citric acid. Two distinct composite GF flour blends were used to formulate the GF rusks, and the nutritional quality thereof was systematically assessed. Results demonstrated that pre-treating the artichoke outer bracts with citric acid, followed by drying at 40 °C for 20 h, allowed for the production of a powder characterized by a lighter and reddish appearance, low fat content, and high dietary fiber level. The formulated rusks were rich in dietary fiber, whose intake is generally a deficiency in the diet of coeliac subjects. Furthermore, the enrichment with artichoke powder contributed to the production of a low-fat snack, in contrast with the GF snacks available on the market. The artichoke powder also showed a high content of free phenolic compounds, suggesting an enhanced dietary intake of antioxidants for consumers.
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foods-14-02395.pdf
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