| Affiliation: | 1. Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima St. 10, 10-748 Olsztyn, Poland;2. Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima St. 10, 10-748 Olsztyn, Poland
Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Calle Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain;3. Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Calle Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain;4. Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy;5. Department of Heavy Duty Machines and Research Methodology, Faculty of Technical Sciences, University of Warmia and Mazury, Oczapowskiego St. 11, 10-719 Olsztyn, Poland;6. Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima St. 10, 10-748 Olsztyn, Poland;7. Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima St. 10, 10-748 Olsztyn, Poland |
| 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. |
