Evaluation of physico-chemical and sensory properties of tarts by incorporation of broccoli sprouts powder

Abstract

This study describes the development of tarts by the incorporation of broccoli sprouts powder

(BSP). The current study was aimed to assess the quality attributes of tarts prepared with

broccoli sprouts (Brassica oleracea L. var. italica) powder. The tarts were formulated using

different treatments (labelled as T0, T1, T2, T3 and T4) including Broccoli Sprouts Powder in

the ratio of 0, 2, 4, 6, and 8% respectively. The tarts were analyzed for its quality characteristics

including physico-chemical, rheological, shelf-life and sensorial properties. The newly

formulated tarts showed greater fat, protein, fibre, and ash content with the increasing

concentration of broccoli powder. The moisture and carbohydrate content showed a decreasing

trend. The incorporation of broccoli sprouts powder significantly (P<0.05) increased the

phenolic and antioxidant capacity of the tarts. Broccoli-containing tarts also showed a

reduction in lightness but a greener hue, providing a darker appearance to the tarts. The textural

characteristics such as hardness decreased while, density, weight and spread ratio increased by

the incorporation of powder. The incorporation of broccolis sprouts up to 6% showed an

optimal balance between enhanced nutritional value and desirable sensory characteristics. The

findings present opportunities for growth of food manufacturers as broccoli sprout powder can

also be used for preparation of novel baked goods.