Articles
Evaluation of pasta fortified with broccoli (Brassica oleracea var. italica Plenck) for quality traits
Article number
1458_63
Pages
479 – 486
Language
English
Abstract
Brassica oleracea L. var. italica Plenck is a popular vegetable in the Brassicaceae family and is becoming more recognized for its bioactive compounds, such as antioxidants and phytochemicals; for this reason, it can be considered a functional food.
This trial evaluated one genotype: called ‘Broccolo Nero’, which is a Sicilian landrace to produce fortified pasta.
The pasta was made with durum wheat semolina from Italy and was partially substituted with 5% freeze-dried powder of broccoli.
Two types of tagliatelle were produced: the first one was the control pasta (100% durum wheat semolina, 70 mL of water, and 2 g of salt), and the second one was pasta with 5% broccoli.
The obtained tagliatelle was analysed during dough formation, after the drying process, and after cooking for the quality traits.
Raw and cooked tagliatelle were evaluated for their rheological, biochemical, organoleptic, and sensorial properties.
The one with broccoli showed a higher amount of total polyphenol content (6.87 mg g‑1) and a higher total flavonoid content (0.14 mg g‑1). In broccoli pasta, carotenoids (
-carotene, with an amount of 31.07 mg g‑1) were also found, compared to the pasta control, where they were absent.
In terms of antioxidant compounds, the broccoli pasta contained a higher amount than the control, although the level decreased during cooking (from 5.71 to 3.3 mg g‑1). A panel test was conducted.
The consumer preferred control pasta because of the unpleasant smell of broccoli.
This trial evaluated one genotype: called ‘Broccolo Nero’, which is a Sicilian landrace to produce fortified pasta.
The pasta was made with durum wheat semolina from Italy and was partially substituted with 5% freeze-dried powder of broccoli.
Two types of tagliatelle were produced: the first one was the control pasta (100% durum wheat semolina, 70 mL of water, and 2 g of salt), and the second one was pasta with 5% broccoli.
The obtained tagliatelle was analysed during dough formation, after the drying process, and after cooking for the quality traits.
Raw and cooked tagliatelle were evaluated for their rheological, biochemical, organoleptic, and sensorial properties.
The one with broccoli showed a higher amount of total polyphenol content (6.87 mg g‑1) and a higher total flavonoid content (0.14 mg g‑1). In broccoli pasta, carotenoids (
-carotene, with an amount of 31.07 mg g‑1) were also found, compared to the pasta control, where they were absent.In terms of antioxidant compounds, the broccoli pasta contained a higher amount than the control, although the level decreased during cooking (from 5.71 to 3.3 mg g‑1). A panel test was conducted.
The consumer preferred control pasta because of the unpleasant smell of broccoli.
Authors
M.C. Di Bella, M.G. Melilli, A.C. Butcaru, C.N. Predescu, L. Tudoreanu, F. Branca, F. Stănică
Keywords
antioxidants, Brassica crops, sensory properties of pasta, polyphenols
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