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Antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends

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Abstract

Novel products were developed by combining freeze dried and conventionally dried broccoli sprouts powder with the commercially available cheese powder. Quality assessment of the blended products during the development process and of the final product was done by sensory analysis and estimation of total antioxidant capacity, total polyphenolics, total chlorophyll and total carotenoids. Freeze drying was more efficient in preserving the original nutritional and sensory characteristics of the dried broccoli sprouts. Blending of the samples including the blend with a least weight proportion of broccoli sprouts powder showed an improved content of healthy compounds. Based on chemical data and sensory analysis, it was concluded that the blended cheese powder containing up to 20% freeze dried broccoli powder was an acceptable product.

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Authors and Affiliations

  1. Department of Food Science & Technology, Parmar University, Solan, 173 230, India

    Krishan Datt Sharma

  2. Food Science Programme, University of Auckland, Auckland, New Zealand

    Kathrin Stähler, Bronwen Smith & Laurie Melton

Authors
  1. Krishan Datt Sharma
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  2. Kathrin Stähler
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  3. Bronwen Smith
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  4. Laurie Melton
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Correspondence to Krishan Datt Sharma.

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Sharma, K.D., Stähler, K., Smith, B. et al. Antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends. J Food Sci Technol 48, 510–514 (2011). https://doi.org/10.1007/s13197-010-0211-1

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  • DOI: https://doi.org/10.1007/s13197-010-0211-1

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