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Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour
Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying ingredient in the production of gnocc...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498047/ https://www.ncbi.nlm.nih.gov/pubmed/36140911 http://dx.doi.org/10.3390/foods11182783 |
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author | Merlino, Maria Tripodi, Gianluca Cincotta, Fabrizio Prestia, Ottavia Miller, Anthea Gattuso, Antonio Verzera, Antonella Condurso, Concetta |
author_facet | Merlino, Maria Tripodi, Gianluca Cincotta, Fabrizio Prestia, Ottavia Miller, Anthea Gattuso, Antonio Verzera, Antonella Condurso, Concetta |
author_sort | Merlino, Maria |
collection | PubMed |
description | Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying ingredient in the production of gnocchi, a typical Italian potato-based fresh pasta, and to investigate the effects of the addition on the quality and consumers’ acceptability of the enriched products. Three formulations have been developed using 5–20% HSF in substitution of soft wheat flour. Nutritional value, cooking quality, color, texture and sensory profile, and the consumers’ acceptability of gnocchi samples were evaluated, as well as the functional properties of pure and composite flours and the HSF aroma compounds. HSF addition allowed to enhance the nutritional value of gnocchi, gaining the nutritional claim of “source of fiber” in case of formulations with ≥10% of HSF. Moreover, the fortified gnocchi had a high technological quality in terms of cooking loss, cooking resistance and textural properties, and average sensory quality; however, the vegetable and hemp odor and the bitter taste make them not well appreciated by consumers highlighting the need for improving the HSF sensory quality for consumers’ satisfaction. |
format | Online Article Text |
id | pubmed-9498047 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94980472022-09-23 Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour Merlino, Maria Tripodi, Gianluca Cincotta, Fabrizio Prestia, Ottavia Miller, Anthea Gattuso, Antonio Verzera, Antonella Condurso, Concetta Foods Article Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying ingredient in the production of gnocchi, a typical Italian potato-based fresh pasta, and to investigate the effects of the addition on the quality and consumers’ acceptability of the enriched products. Three formulations have been developed using 5–20% HSF in substitution of soft wheat flour. Nutritional value, cooking quality, color, texture and sensory profile, and the consumers’ acceptability of gnocchi samples were evaluated, as well as the functional properties of pure and composite flours and the HSF aroma compounds. HSF addition allowed to enhance the nutritional value of gnocchi, gaining the nutritional claim of “source of fiber” in case of formulations with ≥10% of HSF. Moreover, the fortified gnocchi had a high technological quality in terms of cooking loss, cooking resistance and textural properties, and average sensory quality; however, the vegetable and hemp odor and the bitter taste make them not well appreciated by consumers highlighting the need for improving the HSF sensory quality for consumers’ satisfaction. MDPI 2022-09-09 /pmc/articles/PMC9498047/ /pubmed/36140911 http://dx.doi.org/10.3390/foods11182783 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Merlino, Maria Tripodi, Gianluca Cincotta, Fabrizio Prestia, Ottavia Miller, Anthea Gattuso, Antonio Verzera, Antonella Condurso, Concetta Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour |
title | Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour |
title_full | Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour |
title_fullStr | Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour |
title_full_unstemmed | Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour |
title_short | Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour |
title_sort | technological, nutritional, and sensory characteristics of gnocchi enriched with hemp seed flour |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498047/ https://www.ncbi.nlm.nih.gov/pubmed/36140911 http://dx.doi.org/10.3390/foods11182783 |
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