Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

Abstract

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.

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

“…The maximum increase in antioxidant activity assessed using the FRAP assay was observed after substitution of 3% (w/w) of the flour with powdered Telfairia occidentalis and varied from 126 µg/g in the control sample to 134 µg/g in the enriched bread. In addition, addition of broccoli leaves into gluten-free mini sponge cakes significantly increased their antioxidant capacity previously(Drabińska, Ciska, Szmatowicz, & Krupa-Kozak, 2017) Gawlik-Dziki et al (2014). also obtained increased antioxidant capacity after inclusion of broccoli sprouts into wheat bread formulations at concentrations ranging from 1%…”

Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

“…Preparation of a broccoli leaf powder (BLP) was described previously (Drabińska et al ., ). Briefly, mature leaves of broccoli ( Brassica oleracea L. var.…”

“…Potato (30.6%) (KUPIEC, Krzymów, Poland) and corn (7.8%) (HORTIMEX, Konin, Poland) starches, egg (43%), sugar (14%), sunflower oil (3.7%) (‘Kruszwica’ SA Company, Kruszwica, Poland), salt (0.2%) and gluten‐free baking powder (0.7%) (BEZGLUTEN, Koniusza, k.Krakowa, Poland) were the main ingredients of a control GF mini sponge cake (GFS) formulation (Drabińska et al ., ). Previously characterised BLP with a high proteins (28.99% s.m.)…”

“…Previously characterised BLP with a high proteins (28.99% s.m.) and nutrients content (Drabińska et al ., ) was incorporated into GFS in the following proportions: B1 – 2.5%, B2 – 5%, B3 – 7.5% (w/w) by replacing an equivalent amount of potato and corn starches in the control formulation. To prepare the GFS, egg white and salt were mixed for 2 min at a high speed to form foam in a stainless steel bowl using a planetary mixer KitchenAid Professional K45SS (KitchenAid Europa, Inc, Brussels, Belgium).…”

“…Several studies have demonstrated that broccoli by‐products, in particular leaves, have similar chemical composition to broccoli florets (Campas‐Baypoli et al ., ; Domínguez‐Perles et al ., ), which suggests that these materials could be valuable nutritional and functional food additives. In our previous study (Drabińska et al ., ), broccoli leaf powder (BLP) obtained in laboratory conditions was characterised and used in the production of GF mini sponge cakes (GFS). Application of BLP in GFS significantly increased their antioxidant capacity, while the glucosinolate content of GFS was higher than expected, which suggests the presence of a synergistic interaction between these bioactive compounds and the food matrix.…”