Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder

Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may pro -mote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different incorporation levels (2, 2.5, 5, 7.5 and 10 %). Furthermore, the physicochemical, rheological, and organoleptic characteristics have been evaluated for the fortified dumplings and developing a novel and functional an inulin-rich dumplings' dough. Jerusalem artichoke showed a fiber content (21.4 +/- 0.26 %) with high content of inulin and pectin (38.70 +/- 0.19 % and 13.5 +/- 0.36 % out of total carbohydrates re-spectively). JAP containing calcium, potassium and iron (3.9, 2.75 and 7.48 times respectively) more than wheat flour. Thiamin, riboflavin and niacin showed a content 4.47, 84.5 and 5.7 times higher than wheat flour. JAP is containing an ascorbic acid (23.57 +/- 2.15 mg/100) and beta-carotene (57.14 +/- 1.45 mg/100 g) which are not existing in wheat flour. Adding up to 7.5 % of Jerusalem artichoke powder improved the rheological and or-ganoleptic properties of dough. The fortified dumplings' dough prepared with 7.5 % of JAP recorded the highest sensory score (similar to 8 out of 9) and preferred by the panelists. In conclusion the fortification of dumpling's dough with up to 7.5 % JAP has improved the nutritional, rheological and organoleptic properties of the product which is promising fora wider application in different functional bakery products.(c) 2022 Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http:// creativecommons.org/licenses/by-nc-nd/4.0/).

Automated summary

Jerusalem artichoke powder can be used as a fortification ingredient in dumpling dough, providing rich fiber and inulin content that positively impact the physicochemical and sensory properties of the product. Adding up to 7.5% Jerusalem artichoke powder improves the quality and is preferred by consumers.