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Utilization of cooperation between agricultural trails and technological evaluation of artichoke to prepare biscuits for diabetics [electronic resource]

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Bakr, A.A

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Language: English Summary language: Arabic Description: P.1087-1103Other title:

الاستفادة من التعاون بين المحاولات الزراعية و التقييم التكنولوجي للخرشوف لإنتاج بسكويت لمرضي السكر [Added title page title]

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Minufiya journal of agricultural research, 2009 V. 34 (3) [electronic resource].

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In: Minufiya journal of agricultural research 2009.v.34(3)Summary: Globe artichoke is one of the important vegetable crops which is considered a great economic and healthy benefits. So, this study was carried out in two parts on artichoke plant (French cultivar). The first part concerned with the cultivation of artichoke and their effects of different levels of potassium mineral fertilizer ;i.e. (0, 30, 60, 90 and 120 kg K₂O/fed.) with and without biofertilizer namely potassiumag at a level of 4 L/fed. on the productivity of artichoke heads, quality and chemical composition including inulin and total phenolics compounds. The second part was related to technological processes for using artichoke powder in preparing special blends of anise biscuits for diabetics and evaluating its sensory characteristics, beside its effect on blood glucose serum level. Results showed that, fertilizing artichoke with 60kg K20 plus 4L potassiumag/fed. Led to increase the productivity of artichoke heads than potassium mineral fertilizer alone and improve most physical characteristics of heads and receptacles. On the other hand, artichoke fertilized with 60 kg K₂O + 4L potassiumag /fed. was the best treatment where it contained the highest contents of total carbohydrates and inulin than other treatments which also, was used for preparing artichoke powder after treating with 0.5% sodium metabisulphite before drying process to minimize the browning of artichoke powder. Biscuit blends fortified by 10 and 15% artichoke powder and prepared for diabetics led to improve sensory properties and chemical composition especially for contents of carbohydrates and fibers as well as, its positive effect on blood glucose level. So, it could be recommended that, eating artichoke head are healthy benefits either in a fresh state or in a powder form to prepare functional biscuits for diabetics, and also, encourage the farmers to cultivate more areas in artichoke for export and healthy using.

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Globe artichoke is one of the important vegetable crops which is considered a great economic and healthy benefits. So, this study was carried out in two parts on artichoke plant (French cultivar). The first part concerned with the cultivation of artichoke and their effects of different levels of potassium mineral fertilizer ;i.e. (0, 30, 60, 90 and 120 kg K₂O/fed.) with and without biofertilizer namely potassiumag at a level of 4 L/fed. on the productivity of artichoke heads, quality and chemical composition including inulin and total phenolics compounds. The second part was related to technological processes for using artichoke powder in preparing special blends of anise biscuits for diabetics and evaluating its sensory characteristics, beside its effect on blood glucose serum level. Results showed that, fertilizing artichoke with 60kg K20 plus 4L potassiumag/fed. Led to increase the productivity of artichoke heads than potassium mineral fertilizer alone and improve most physical characteristics of heads and receptacles. On the other hand, artichoke fertilized with 60 kg K₂O + 4L potassiumag /fed. was the best treatment where it contained the highest contents of total carbohydrates and inulin than other treatments which also, was used for preparing artichoke powder after treating with 0.5% sodium metabisulphite before drying process to minimize the browning of artichoke powder. Biscuit blends fortified by 10 and 15% artichoke powder and prepared for diabetics led to improve sensory properties and chemical composition especially for contents of carbohydrates and fibers as well as, its positive effect on blood glucose level. So, it could be recommended that, eating artichoke head are healthy benefits either in a fresh state or in a powder form to prepare functional biscuits for diabetics, and also, encourage the farmers to cultivate more areas in artichoke for export and healthy using.

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