Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta. (30th December 2022)

• Record Type: Journal Article
• Authors: Bokić, Jelena; Škrobot, Dubravka; Tomić, Jelena; Šeregelj, Vanja; Abellán-Victorio, Ángel; Moreno, Diego A.; Ilić, Nebojša
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 172(2022)
• Publication Date: 2022-12-30
• Subjects: Broccoli -- Durum wheat pasta -- Sensory analysis -- Glucosinolates -- Hydroxycinnamic acids; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114203
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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. Highlights: BsP is promising food ingredient that can be used for production of functional pasta. Proteins, lipids and minerals increased with BsP addition, while carbohydrates were reduced. BsP rised glucosinolates, phenolic compounds and antioxidant capacity. BsP increased pasta bitterness without compromising its sensory acceptance.