Technological, Nutritional, and Sensory Characteristics of <i>Gnocchi</i> 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 <i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2783 |
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| author | Maria Merlino Gianluca Tripodi Fabrizio Cincotta Ottavia Prestia Anthea Miller Antonio Gattuso Antonella Verzera Concetta Condurso |
| author_facet | Maria Merlino Gianluca Tripodi Fabrizio Cincotta Ottavia Prestia Anthea Miller Antonio Gattuso Antonella Verzera Concetta Condurso |
| author_sort | Maria Merlino |
| collection | DOAJ |
| 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 <i>gnocchi</i>, 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 <i>gnocchi</i> 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 <i>gnocchi</i>, gaining the nutritional claim of “source of fiber” in case of formulations with ≥10% of HSF. Moreover, the fortified <i>gnocchi</i> 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. |
| first_indexed | 2024-03-10T00:03:49Z |
| format | Article |
| id | doaj.art-f18a280d44404be8b19faf0944c8e77e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:03:49Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f18a280d44404be8b19faf0944c8e77e2023-11-23T16:13:07ZengMDPI AGFoods2304-81582022-09-011118278310.3390/foods11182783Technological, Nutritional, and Sensory Characteristics of <i>Gnocchi</i> Enriched with Hemp Seed FlourMaria Merlino0Gianluca Tripodi1Fabrizio Cincotta2Ottavia Prestia3Anthea Miller4Antonio Gattuso5Antonella Verzera6Concetta Condurso7Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Viale G. Palatucci, 98168 Messina, ItalyDepartment of Human Sciences and Promoting of the Quality of Life, San Raffaele Telematic University, Via Val Cannuta 247, 00166 Rome, ItalyDepartment of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Viale G. Palatucci, 98168 Messina, ItalyDepartment of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Viale G. Palatucci, 98168 Messina, ItalyDepartment of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Viale G. Palatucci, 98168 Messina, ItalyDepartment of AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, ItalyDepartment of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Viale G. Palatucci, 98168 Messina, ItalyDepartment of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Viale G. Palatucci, 98168 Messina, ItalyHemp 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 <i>gnocchi</i>, 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 <i>gnocchi</i> 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 <i>gnocchi</i>, gaining the nutritional claim of “source of fiber” in case of formulations with ≥10% of HSF. Moreover, the fortified <i>gnocchi</i> 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.https://www.mdpi.com/2304-8158/11/18/2783hemp seed flour-enriched <i>gnocchi</i>dumplingsource of fibertexture profilecooking behaviorvolatile profile |
| spellingShingle | Maria Merlino Gianluca Tripodi Fabrizio Cincotta Ottavia Prestia Anthea Miller Antonio Gattuso Antonella Verzera Concetta Condurso Technological, Nutritional, and Sensory Characteristics of <i>Gnocchi</i> Enriched with Hemp Seed Flour Foods hemp seed flour-enriched <i>gnocchi</i> dumpling source of fiber texture profile cooking behavior volatile profile |
| title | Technological, Nutritional, and Sensory Characteristics of <i>Gnocchi</i> Enriched with Hemp Seed Flour |
| title_full | Technological, Nutritional, and Sensory Characteristics of <i>Gnocchi</i> Enriched with Hemp Seed Flour |
| title_fullStr | Technological, Nutritional, and Sensory Characteristics of <i>Gnocchi</i> Enriched with Hemp Seed Flour |
| title_full_unstemmed | Technological, Nutritional, and Sensory Characteristics of <i>Gnocchi</i> Enriched with Hemp Seed Flour |
| title_short | Technological, Nutritional, and Sensory Characteristics of <i>Gnocchi</i> Enriched with Hemp Seed Flour |
| title_sort | technological nutritional and sensory characteristics of i gnocchi i enriched with hemp seed flour |
| topic | hemp seed flour-enriched <i>gnocchi</i> dumpling source of fiber texture profile cooking behavior volatile profile |
| url | https://www.mdpi.com/2304-8158/11/18/2783 |
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