Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta

The presented study aimed to investigate the suitability of using broccoli sprouts powder (BsP) as novel food ingredient for improvement of nutritional and bioactive profile of conventional pasta while maintaining desir-able cooking, textural and sensory properties. Three spaghetti formulations containing 5, 10, and 15g/100 g of BsP were produced (labelled as: 5BS, 10BS, and 15BS) and analysed. The content of protein, lipids and mineral increased with increasing level of BsP in pasta formulation, while carbohydrates were reduced. BsP also increased the content of glucosinolates, synapic acid derivatives, total phenolics and antioxidant activity in uncooked pasta. Although cooking slightly decreased sinapic acid derivatives and total phenolic content, their content were significantly higher in enriched pasta samples. For glucosinolates there was observed a significant loss (p < 0.05) during pasta cooking, which resulted in their total loss. Textural analysis showed that uncooked enriched pasta was less flexible with lower breaking strength, while after cooking was less firm in comparison to the control. Incorporation of BsP increased pasta bitterness, however no significant differences were observed in overall pasta quality or in overall liking. Results suggest that BsP is promising food ingredient that can be used for production of functional pasta without compromising its acceptance.

Automated summary

The study investigated the use of broccoli sprouts powder (BsP) as a novel food ingredient to improve the nutritional and bioactive profile of conventional pasta. Results showed that incorporating BsP increased the levels of protein, lipids, and minerals in the pasta, while reducing carbohydrates. BsP also increased the content of glucosinolates, synapic acid derivatives, total phenolics, and antioxidant activity in uncooked pasta. Although cooking slightly decreased the content of sinapic acid derivatives and total phenolics, their levels were still significantly higher in enriched pasta samples. However, there was a significant loss of glucosinolates during pasta cooking. The textural analysis showed that uncooked enriched pasta had lower flexibility and breaking strength, while cooked enriched pasta was less firm compared to the control. Incorporating BsP also increased the bitterness of the pasta, but overall pasta quality and liking were not significantly affected.