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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Krupa Kozak Urszula et al., J Food Process Technol 2016, 7:12 (Suppl)
Broccoli leaves powder as a novel component of gluten-free muffins
Krupa Kozak Urszula, Natalia Drabińska, Natalia Bączek, Grzegorz Lamparski, Tomasz Jeliński and Henryk Zieliński
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn, Poland
Broccoli florets are characterized by a high content of dietary fiber, bioactive phytochemicals (glucosinolates, isothiocyanates,
phenolic compounds), vitamins and minerals. Until now, studies were focused mainly on the edible parts of broccoli. However,
broccoli leaves are characterized by a composition similar to the broccoli florets, thus they may be considered as a valuable food
supplement. The aim of the studies was to evaluate the influence of addition of broccoli leaves into a gluten-free formulation on
the technological and sensory quality of gluten-free muffins. Freeze-dried broccoli leaves powder (BL) was added (5%) to a model
gluten-free muffin formulation. Compared with a control gluten-free muffin (GFM-C), gluten-free muffins containing BL (GFM-B)
were characterized by a higher proteins and minerals content. Moreover, the BL affected the GFM-B color, making them vividly
green. The muffin compression test was carried out in a fresh (2h after cooling to RT) and stored (24 and 72h) muffins using texture
analyzer Plus. Fresh GFM-B were softer and more springy than GFM-C, however after a longer storage (24h and 72h), both
experimental muffins were similarly hard and springy. Although a green color as well as a cabbage taste and flavor were the distinctive
attributes of GFM-B but according to sensory panel their overall quality and palatability was high. The study demonstrated that the
incorporation of BL into a confectionery product like muffin could be a valuable and beneficial.
Biography
Krupa Kozak Urszula is a Biologist/Biochemist and is working as an Assistant Professor in the Department of Chemistry and Biodynamics of Food of IAR&FR PAS.
Her fields of interest are gluten-free diet, as well as coeliac disease (CD) and its associations with nutritional deficits, related disorders and gut microbiota dysbiosis.
Recently, she evaluated a long-term effect of a prebiotics-supplemented gluten-free diet on calcium metabolism, intestinal permeability and microbiota profile in CD
children. She has skills in Biochemistry, Food Science and Molecular Biology. Her research activity is reflected in several high-rated publications, oral presentations
at international conferences, and 2 patents.