Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification
The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Caulif...
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| Format: | Article |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/578 |
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| author | Krystyna Szymandera-Buszka Justyna Piechocka Agata Zaremba Monika Przeor Anna Jędrusek-Golińska |
| author_facet | Krystyna Szymandera-Buszka Justyna Piechocka Agata Zaremba Monika Przeor Anna Jędrusek-Golińska |
| author_sort | Krystyna Szymandera-Buszka |
| collection | DOAJ |
| description | The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (<i>n</i> = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation. |
| first_indexed | 2024-03-10T13:23:22Z |
| format | Article |
| id | doaj.art-936c764ad9c74802a5a922b8f018dec6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:23:22Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-936c764ad9c74802a5a922b8f018dec62023-11-21T09:52:54ZengMDPI AGFoods2304-81582021-03-0110357810.3390/foods10030578Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food FortificationKrystyna Szymandera-Buszka0Justyna Piechocka1Agata Zaremba2Monika Przeor3Anna Jędrusek-Golińska4Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, PolandThe aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (<i>n</i> = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.https://www.mdpi.com/2304-8158/10/3/578thiaminethiamine carrierspumpkinvegetablethiamine hydrochloridesensory analysis |
| spellingShingle | Krystyna Szymandera-Buszka Justyna Piechocka Agata Zaremba Monika Przeor Anna Jędrusek-Golińska Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification Foods thiamine thiamine carriers pumpkin vegetable thiamine hydrochloride sensory analysis |
| title | Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification |
| title_full | Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification |
| title_fullStr | Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification |
| title_full_unstemmed | Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification |
| title_short | Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification |
| title_sort | pumpkin cauliflower and broccoli as new carriers of thiamine compounds for food fortification |
| topic | thiamine thiamine carriers pumpkin vegetable thiamine hydrochloride sensory analysis |
| url | https://www.mdpi.com/2304-8158/10/3/578 |
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