Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake
PBN-AR
Instytucja
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk
Informacje podstawowe
Główny język publikacji
en
Czasopismo
International Journal of Food Science and Technology
ISSN
0950-5423
EISSN
1365-2621
Wydawca
DOI
URL
Rok publikacji
2019
Numer zeszytu
4
Strony od-do
1121-1129
Numer tomu
54
Link do pełnego tekstu
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
en
Batter behaviour
broccoli
by-product
cake/confectionary product
gluten-free
sensory quality
technological properties
Streszczenia
Język
en
Treść
Broccoli by‐products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten‐free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten‐free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%, w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.
Inne
System-identifier
252-003722
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