USE OF BROCCOLI (Brassica oleracea italica) LEAVES POWDER TO PRODUCE FRESH PASTA

Abstract

-Broccoli is a vegetable usually consumed by the population as a source of bioactive compounds such as carotenoids and tocopherols. However, the broccoli processing mainly uses the flowers, remaining the leaves and stalks as by-products. This work used dried broccoli leaves powder to enrich fresh pasta, and compared its sensory and technological characteristics with pasta enriched with spinach powder. The levels of lutein and β-carotene in broccoli flower and leaves were also quantified. Lutein and β-carotene analysis on broccoli leaves showed, 2.512 mg/100 g and 1.554 mg/100 g respectively. Regarding to the technological characteristics, broccoli pasta showed better results for cooking loss (6.36 %) and water uptake (183.9 %) when compared to the spinach one. The broccoli and spinach pasta showed overall acceptance of 74.4 % and 81.1 %, respectively, higher than 70 %, that is the minimum required for the indication of the product to the market test.

Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicaria leaves

“…Similar results were reported by Islas-Rubio et al (2014). Results of pasta with SF and EF were in agreement with those presented by Cemin et al (2014). Results of pasta with SF and EF were in agreement with those presented by Cemin et al (2014).…”

“…These results showed that samples 0% have a yellowish tint with positives values of (a*) and (b*) parameters ( Table 2). Results of pasta with SF and EF were in agreement with those presented by Cemin et al (2014). Hence, pastas supplemented with SF and EF have a greenishyellowish tint.…”

“…No significant differences were detected (P < 0.05) between the samples according to the storage time for all colour parameters (L*, a*, b*) ( Table 2). Similar results were presented by Cemin et al (2014) for pasta with broccoli and spinach. In comparison between pasta with two leaves used, L* values were not significantly different at 20% of supplementation, while in most cases, a* and b* values are different (Table 2).…”

“…In comparison between pasta with two leaves used, L* values were not significantly different at 20% of supplementation, while in most cases, a* and b* values are different (Table 2). Similar results were presented by Cemin et al (2014) for pasta with broccoli and spinach.…”

“…Cooking water was freeze-dried until constant weight (Martin Christ Gamma 2-16 LSC plus, Germany). The water uptake (WU) in cooked pasta was expressed by ratio between cooking pasta and raw pasta weights (Cemin et al, 2014).…”