NDLI: High amounts of broccoli in pasta-like products: nutritional evaluation and sensory acceptability

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Silva, E. Gerritsen, L. Dekker, M. Van Der Linden, E. Scholten, E.
Description	Author Affiliation: Silva E ( Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands. elke.scholten@wur.nl elisabete.silva@wur.nl linde.gerritsen@wur.nl erik.vanderLinden@wur.nl.)
Abstract	Pasta and noodles were enriched with concentrations of broccoli powder (BP) up to 30% (v/v). To ensure the benefits from the broccoli nutrients, their leakage during cooking should be prevented. Such leakage is determined by the microstructure. In a previous study we have shown that the microstructure can change dramatically in such broccoli-enriched products. In this article we investigated the amount of nutrients retained within the product. As a representative of nutrients we have chosen glucosinolates (GLs). Therefore, we have investigated the concentration of these phytochemicals in dried and cooked pasta and noodles. We have found that glucosinolates present in the pasta and noodles increase linearly with the volume fraction of BP up to 20%. At 30% BP the retained amount of GLs was equal to that of 20% BP and did not increase further. Therefore incorporation of 30% BP does not lead to additional health benefits over incorporation of 20% BP. We conclude that the nutritional function of our pasta-like products can be improved by enrichment up to 20% broccoli. This value is much higher than that found in common commercial products (which is a few percent). In this article we also briefly address the sensory acceptability of such products. Up to 20% broccoli the products turned out to remain acceptable. Combining this with our results on texture analysis we conclude that the GLs release, sensory acceptability and textural properties are related via the microstructure.
File Format	HTM / HTML
ISSN	20426496
Issue Number	11
Volume Number	4
e-ISSN	2042650X
Journal	Food & Function
Language	English
Publisher	Royal Society of Chemistry
Publisher Date	2013-11-01
Publisher Place	Great Britain (UK)
Access Restriction	Subscribed
Subject Keyword	Discipline Physiology Discipline Biochemistry Discipline Chemistry Discipline Nutritional Sciences Brassica Chemistry Food Additives Nutritive Value Taste Adult Metabolism Cooking Female Flour Analysis Food Analysis Glucosinolates Humans Male Young Adult Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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