Application of Broccoli Stalk Powder in Bread Formulations

Area of Science:

• Food Science
• Nutritional Science
• Agricultural By-product Valorization

Background:

• Broccoli stalks are a significant by-product of vegetable processing.
• Valorizing agricultural by-products can lead to novel functional food ingredients.
• Enriching staple foods like bread offers a practical approach to increase nutrient intake.

Purpose of the Study:

• To evaluate the impact of incorporating broccoli stalk powder (BSP) into wheat bread.
• To assess the effects of BSP on bread's physicochemical, sensory, and bioactive properties.
• To determine the optimal substitution level for functional bread production.

Main Methods:

• Wheat flour was substituted with freeze-dried broccoli stalk powder at varying levels (0-7%).
• Physicochemical analyses included moisture, acidity, loaf volume, porosity, and elasticity.
• Bioactive profiling involved measuring antioxidant activity and total polyphenol content (TPC).
• Sensory evaluation was conducted through a small-scale consumer test.

Main Results:

• Increasing BSP levels (up to 7%) increased bread's moisture content and acidity.
• Loaf volume and porosity decreased with higher BSP substitution.
• Antioxidant activity of bread increased by ~4% with 3% BSP supplementation.
• Bread with 5% BSP showed enhanced TPC and acceptable sensory characteristics.

Conclusions:

• Broccoli stalk powder is a promising functional ingredient for bakery applications.
• Moderate BSP supplementation (3-5%) improves bread's bioactive profile without significantly compromising consumer acceptability.
• Utilizing broccoli stalks in bread offers a sustainable approach to food fortification.