TY - JOUR
T1 - Valorisation of broccoli by-products
T2 - technological, sensory and flavour properties of durum pasta fortified with broccoli leaf powder
AU - Drabińska, Natalia
AU - Nogueira, Mariana
AU - Szmatowicz, Beata
N1 - Funding Information:
This research received no external funding. Mariana Nogueira’s stay at IAR&FR PAS was financially supported by the EIT Food Fellowship program. The authors would like to thank Tomasz Jeliński for his support in textural analysis. This research was supported by statutory funds of the Department of Chemistry and Biodynamics of Food.
Publisher Copyright:
© 2022 by the authors.
PY - 2022/7/22
Y1 - 2022/7/22
N2 - The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality.
AB - The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality.
KW - Broccoli leaves
KW - By-products
KW - Pasta
KW - Sensory analysis
KW - Valorisation
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85135382253&partnerID=8YFLogxK
U2 - 10.3390/molecules27154672
DO - 10.3390/molecules27154672
M3 - Article
C2 - 35897847
AN - SCOPUS:85135382253
SN - 1420-3049
VL - 27
JO - Molecules (Basel, Switzerland)
JF - Molecules (Basel, Switzerland)
IS - 15
M1 - 4672
ER -