Blucher Chemical Engineering Proceedings

Fevereiro 2015, vol.1, num.2 - XX Congresso Brasileiro de Engenharia Química
Artigo - Open Access Idioma principal | Segundo principal

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

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

CEMIN, R. P.; RIOS, A. O.; THYS, R. C. S.; FLÔRES, S. H.; RECH, R.

Artigo:

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.

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.

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DOI: 10.5151/chemeng-cobeq2014-1173-20666-147155

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Como citar:

CEMIN, R. P.; RIOS, A. O.; THYS, R. C. S.; FLÔRES, S. H.; RECH, R.; "USE OF BROCCOLI (Brassica oleracea italica) LEAVES POWDER TO PRODUCE FRESH PASTA", p-4404-4411. In: Anais do XX Congresso Brasileiro de Engenharia Química - COBEQ 2014 [= Blucher Chemical Engineering Proceedings, v.1, n.2]. São Paulo: Blucher, 2015.
ISSN 23591757, DOI 10.5151/chemeng-cobeq2014-1173-20666-147155

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