Journal of Food Processing & Technology

Broccoli leaves powder as a novel component of gluten-free muffins

15^th International Conference on Food Processing & Technology

October 27-29, 2016 Rome, Italy

Krupa Kozak Urszula, Natalia Drabinska, Natalia Baczek, Grzegorz Lamparski, Tomasz Jelinski and Henryk Zielinski

Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn, Poland

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Broccoli florets are characterized by a high content of dietary fiber, bioactive phytochemicals (glucosinolates, isothiocyanates, phenolic compounds), vitamins and minerals. Until now, studies were focused mainly on the edible parts of broccoli. However, broccoli leaves are characterized by a composition similar to the broccoli florets, thus they may be considered as a valuable food supplement. The aim of the studies was to evaluate the influence of addition of broccoli leaves into a gluten-free formulation on the technological and sensory quality of gluten-free muffins. Freeze-dried broccoli leaves powder (BL) was added (5%) to a model gluten-free muffin formulation. Compared with a control gluten-free muffin (GFM-C), gluten-free muffins containing BL (GFM-B) were characterized by a higher proteins and minerals content. Moreover, the BL affected the GFM-B color, making them vividly green. The muffin compression test was carried out in a fresh (2h after cooling to RT) and stored (24 and 72h) muffins using texture analyzer TA.HD Plus. Fresh GFM-B were softer and more springy than GFM-C, however after a longer storage (24h and 72h), both experimental muffins were similarly hard and springy. Although a green color as well as a cabbage taste and flavor were the distinctive attributes of GFM-B but according to sensory panel their overall quality and palatability was high. The study demonstrated that the incorporation of BL into a confectionery product like muffin could be a valuable and beneficial.

Biography :

Krupa Kozak Urszula is a Biologist/Biochemist and is working as an Assistant Professor in the Department of Chemistry and Biodynamics of Food of IAR&FR PAS. Her fields of interest are gluten-free diet, as well as coeliac disease (CD) and its associations with nutritional deficits, related disorders and gut microbiota dysbiosis. Recently, she evaluated a long-term effect of a prebiotics-supplemented gluten-free diet on calcium metabolism, intestinal permeability and microbiota profile in CD children. She has skills in Biochemistry, Food Science and Molecular Biology. Her research activity is reflected in several high-rated publications, oral presentations at international conferences, and 2 patents.

Email: u.krupa-kozak@pan.olsztyn.pl