Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

Abstract

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.

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

“…Broccoli leaves and stems have been shown to increase the phenolic content and antioxidant capacity in bread when added in a concentration of 2% (w/w), while still have an overall acceptability [81]. In addition, broccoli leaf powder has been proposed for use in gluten free sponge cake to increase the content of minerals, antioxidant capacity and protein [82], and also to increase the technological and sensory quality of gluten free sponge cake [83]. Hence, with the levels of dietary fiber and phenolic compounds found in broccoli leaves in this study, future food uses of this side stream would be of interest as a food supplement to increase nutritional values.…”

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

“…In light of improving the manufacturing of these functional foods, efforts have been focused, on one hand, in the optimization of isolation and elicitation of these bioactive compounds from Brassicas and, on the other hand, in the use of the by-products generated by the industry, to obtain socio-economically sustainable products [87][88][89].…”

New food ingredients from broccoli by‐products: physical, chemical and technological properties

“…The by‐products have been used to increase fibre in spreadable cheese flour, pasta and fermented products (Bekhit et al ., ; Alvarez‐Jubete et al ., ; Oliviero & Fogliano, ; Lucera et al ., ), while its juice has been incorporated in soup and nutrient‐enriched tea (Campas‐Baypoli et al ., ; Dominguez‐Perles et al ., ). Broccoli and its fractions have potential as functional food ingredients and supplements (Krupa‐Kozak et al ., ; Liu et al ., ).…”