EFFECTS OF ADDING JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) ON THE QUALITY AND NUTRITIONAL VALUE OF GLUTEN-FREE BREAD

Jerusalem artichoke, a plant that can be grown in areas with limited irrigable land, contains valuable macro and micro nutrients. Nowadays, there is an increased demand for gluten-free products. In this study, the physical, chemical, microbiological, and sensory effects of adding Jerusalem artichoke to gluten-free bread production were investigated. As a result of the study, it was determined that as the amount of Jerusalem artichoke powder increased in the gluten-free bread formulation, the specific volume, baking loss, moisture, and pH of the bread decreased, while the amounts of fiber and ash increased. Additionally, the selenium, calcium, and magnesium contents in the bread also increased significantly (P <0.05). According to sensory evaluation results, gluten-free bread with 10% Jerusalem artichoke addition received the highest score in overall appreciation. The addition of Jerusalem artichoke powder to gluten-free bread dough improved the crumb and external appearance of the bread and eliminated some quality defects.