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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...

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Autores principales: Merlino, Maria, Tripodi, Gianluca, Cincotta, Fabrizio, Prestia, Ottavia, Miller, Anthea, Gattuso, Antonio, Verzera, Antonella, Condurso, Concetta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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