Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
Food Chem. 2018 Nov 30;267:170-177. doi: 10.1016/j.foodchem.2017.08.119. Epub 2017 Sep 13.
This study describes the successful development of new gluten-free (GF) mini sponge cakes fortified with broccoli leaves. The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) on the content of biologically active compounds and the antioxidant capacity of GF mini sponge cakes. Broccoli leaf powder was a good source of nutritional components, including proteins and minerals, as well as bioactive compounds such as glucosinolates and phenolics. Glucosinolate content was higher than expected, which points to a synergistic interaction between bioactive compounds and the food matrix. The incorporation of BLP into GF mini sponge cakes significantly (p<0.05) increased their antioxidant capacity. The overall sensory acceptance of GF mini sponge cakes was affected by increasing BLP content. The addition of 2.5% BLP as a starch substitute resulted in an optimal improvement in the nutraceutical potential of GF cakes without compromising their sensory quality.
本研究成功开发了一种新的含西兰花叶的无麸质（GF）迷你松糕。本研究旨在评估西兰花叶粉（BLP）对 GF 迷你松糕中生物活性化合物含量和抗氧化能力的影响。西兰花叶粉是营养成分的良好来源，包括蛋白质和矿物质，以及生物活性化合物如硫代葡萄糖苷和酚类。硫代葡萄糖苷含量高于预期，表明生物活性化合物与食品基质之间存在协同作用。BLP 的加入显著（p<0.05）提高了 GF 迷你松糕的抗氧化能力。随着 BLP 含量的增加，GF 迷你松糕的整体感官接受度受到影响。添加 2.5%的 BLP 作为淀粉替代品，可以在不影响其感官质量的情况下，最大限度地提高 GF 蛋糕的营养潜力。
