Search for Author, Title, Keyword
High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality
More details
Hide details
Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam
Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc, Ho Chi Minh City, Vietnam
Submission date: 2024-02-08
Acceptance date: 2024-04-29
Online publication date: 2024-05-17
Publication date: 2024-05-17
Corresponding author
Van Viet Man Le   

Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT) Vietnam National University Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet Street, District 10, 70000, Ho Chi Minh City, Viet Nam
Pol. J. Food Nutr. Sci. 2024;74(2):162-168
Spears or cladophylls are edible parts of asparagus (Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber cracker making.
We acknowledge the support of time and facilities from Ho Chi Minh City University of Technology (HCMUT), VNU-HCM for this study.
This research was funded by Vietnam National University Ho Chi Minh City (VNU-HCM) under grant number NCM2020-20-01.
The authors have declared no conflicts of interest for this article.
Agbor, G.A., Vinson, J.A., Donnelly, P.E. (2014). Folin-Ciocalteau reagent for polyphenolic assay. International Journal of Food Science, Nutrition and Dietetics, 3(8), 147-156.
AOAC International (2023). Official Methods of Analysis of AOAC International. G.W. Latimer Jr. (Ed.). Oxford University Press.
Benzie, I.F.F., Strain, J.J. (1999). [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299, 15-27.
Beverly, R.L. (2014). Safety of food and beverages: Cereals and derived products. In Y. Motarjemi (Ed.) Encyclopedia of Food Safety, Academic Press, Waltham, pp. 309-314.
Bianchi, F., Tolve, R., Rainero, G., Bordiga, M., Brennan, C.S., Simonato, B. (2021). Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. International Journal of Food Science & Technology, 56(9), SI, 4356-4366.
Bose, D., Shams-Ud-Din, M. (2010). The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits. Journal of the Bangladesh Agricultural University, 8(1), 147-152.
Brambilla, D., Mancuso, C., Scuderi, M.R., Bosco, P., Cantarella, G., Lempereur, L., Di Benedetto, G., Pezzino, S., Bernardini, R. (2008). The role of antioxidant supplement in immune system, neoplastic, and neurodegenerative disorders: a point of view for an assessment of the risk/benefit profile. Nutrition Journal, 7(1), art. no. 29.
Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28(1), 25-30.
Chatziharalambous, D., Kaloteraki, C., Potsaki, P., Papagianni, O., Giannoutsos, K., Koukoumaki, D.I., Sarris, D., Gkatzionis, K., Koutelidakis, A.E. (2023). Study of the total phenolic content, total antioxidant activity and in vitro digestibility of novel wheat crackers enriched with cereal, legume and agricultural by-product flours. Oxygen, 3(2), 256-273.
Chitrakar, B., Zhang, M., Adhikari, B. (2019). Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts. Trends in Food Science & Technology, 93, 1-11.
Damat, D., Anggriani, R., Setyobudi, R.H., Soni, P. (2019). Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition. Coffee Science, 14(4), 493–500.
de Paula Laidens, C., Iwassa, I.J., Stevanato, N., Zampar, I.C., Bolanho Barros, B.C., da Silva, C. (2021). Obtaining fermentable sugars and fiber concentrate from asparagus by‐product. Journal of Food Processing and Preservation, 45(7), art. no. e15640.
FAO. (1997). Guidelines for Use of Nutrition and Health Claims (CAC/GL 23-1997).
Fernández‐López, J., Sendra‐Nadal, E., Navarro, C., Sayas, E., Viuda‐Martos, M., Alvarez, J.A.P., (2009). Storage stability of a high dietary fibre powder from orange by‐products. International Journal of Food Science and Technology, 44(4), 748-756.
Gambuś, H., Gibiński, M., Pastuszka, D., Mickowska, B., Ziobro, R., Witkowicz, R. (2011). The application of residual oats flour in bread production in order to improve its quality and biological value of protein. Acta Scientiarum Polonorum, Technologia Alimentaria, 10(3), 313-325.
Guan, Y., Zhou, L., Bi, J., Yi, J., Li, S. (2015). Evaluation of nutritive composition and antioxidant activity in different parts of green asparagus. Science and Technology of Food Industry, 36(5), 343-347.
Guo, Q., Wang, N., Liu, H., Li, Z., Lu, L., Wang, C. (2020). The bioactive compounds and biological functions of Asparagus officinalis L. – A review. Journal of Functional Foods, 65, art. no. 103727.
HadiNezhad, M., Butler, F. (2009). Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Journal of Cereal Science, 49(2), 178-183.
Hoseney, R.C., Rogers, D.E. (1990). The formation and properties of wheat flour doughs. Critical Reviews in Food Science and Nutrition, 29(2), 73-93.
Iwassa, I.J., dos Santos Ribeiro, M.A., Meurer, E.C., Cardozo‐Filho, L., Bolanho, B.C., da Silva, C. (2019). Effect of subcritical water processing on the extraction of compounds, composition, and functional properties of asparagus by‐product. Journal of Food Process Engineering, 42(4), art. no. e13060.
Lee, J.Y., Lim, T., Kim, J., Hwang, K.T. (2022). Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc. Journal of Food Science and Technology, 59(1), 212-219.
Liu, Z., Zhang, M., Bhandari, B., Yang, Z., Wang, Y. (2016). Quality of restructured cookies made from old stalks of Asparagus officinalis using various drying methods. Drying Technology, 34(16), 1936-1947.
Mai, T.H.A., Tran, T.T.T., Le, V.V.M., (2022). Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality. Journal of Food Processing and Preservation, 46(1), art. no. e16214.
Nguyen, T.P.T., Tran, T.T.T., Ton, N.M.N., Le, V.V.M. (2023). Use of cashew apple pomace powder in pasta making: Effects of powder ratio on the product quality. Polish Journal of Food Nutrition Sciences, 73(1), 50-58.
Nielsen, S.S. (2010). Determination of moisture content. In S.S. Nielsen (Ed.) Food Analysis Laboratory Manual, Springer US, Boston, MA, pp. 17-27.
Nindo, C.I., Sun, T., Wang, S.W., Tang, J., Powers, J.R. (2003). Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.). LWT – Food Science and Technology, 36(5), 507-516.
Park, J., Choi, I., Kim, Y. (2015). Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT – Food Science and Technology, 63(1), 660-666.
Prosky, L. (2000). What is dietary fiber? Journal of AOAC International, 83(4), 985-987.
Rodríguez Galdón, B., Tascón Rodríguez, C., Rodríguez Rodríguez, E.M., Díaz Romero, C. (2009). Fructans and major compounds in onion cultivars (Allium cepa). Journal of Food Composition and Analysis, 22(1), 25-32.
Salehi, F., Aghajanzadeh, S. (2020). Effect of dried fruits and vegetables powder on cakes quality: A review. Trends in Food Science & Technology, 95, 162-172.
Ta, T.M.N., Hoang, C.H., Nguyen, T.M., Tran, T.T.T., Ton, N.M.N., Le, V.V.M. (2023). Effects of mulberry pomace addition and transglutaminase treatment on the quality of pasta enriched with antioxidants and dietary fiber. Polish Journal of Food and Nutrition Sciences, 73(4), 301-310.
Tiwari, M., Tiwari, A., Kataria, A., Chauhan, K. (2023). Crackers. In M.A. Shah, K. Valiyapeediyekkal Sunooj, S.A. Mir (Eds.), Cereal-Based Food Products, Springer International Publishing, Cham, pp. 147-167.
Ujong, A.E., Emelike, N.J.T., Woka, F.I., Otekeiwebia, F. (2023). Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties. Heliyon, 9(5), art. no. e15941.
Vital, A.C.P., Itoda, C., Crepaldi, Y.S., Saraiva, B.R., Matumoto-Pintro, P.T. (2020). Use of asparagus flour from non-commercial plants (residue) for functional pasta production. Journal of Food Science and Technology, 57(8), 2926-2933.
Journals System - logo
Scroll to top