Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta
The presented study aimed to investigate the suitability of using broccoli sprouts powder (BsP) as novel food ingredient for improvement of nutritional and bioactive profile of conventional pasta while maintaining desirable cooking, textural and sensory properties. Three spaghetti formulations conta...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/411555 |
| Acceso en línea: | http://hdl.handle.net/10261/411555 https://api.elsevier.com/content/abstract/scopus_id/85144090603 |
| Access Level: | acceso abierto |
| Palabra clave: | Broccoli Durum wheat pasta Glucosinolates Hydroxycinnamic acids Sensory analysis |
| Sumario: | The presented study aimed to investigate the suitability of using broccoli sprouts powder (BsP) as novel food ingredient for improvement of nutritional and bioactive profile of conventional pasta while maintaining desirable cooking, textural and sensory properties. Three spaghetti formulations containing 5, 10, and 15g/100 g of BsP were produced (labelled as: 5BS, 10BS, and 15BS) and analysed. The content of protein, lipids and mineral increased with increasing level of BsP in pasta formulation, while carbohydrates were reduced. BsP also increased the content of glucosinolates, synapic acid derivatives, total phenolics and antioxidant activity in uncooked pasta. Although cooking slightly decreased sinapic acid derivatives and total phenolic content, their content were significantly higher in enriched pasta samples. For glucosinolates there was observed a significant loss (p < 0.05) during pasta cooking, which resulted in their total loss. Textural analysis showed that uncooked enriched pasta was less flexible with lower breaking strength, while after cooking was less firm in comparison to the control. Incorporation of BsP increased pasta bitterness, however no significant differences were observed in overall pasta quality or in overall liking. Results suggest that BsP is promising food ingredient that can be used for production of functional pasta without compromising its acceptance |
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