Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Abstract

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 (n = 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.

Keywords: gnocchi dumplings; pumpkin; sensory analysis; thiamine; thiamine carriers; thiamine hydrochloride; vegetable.

Figure 1

Thiamine content [%] in carriers: Muscat Pumpkin (1), Hokkaido Pumpkin (2), Cauliflower (3), Broccoli (4) of thiamine hydrochloride and thiamine pyrophosphate stored during 230 days in the presence of different storage conditions (a—40 °C and restriction of light; b—40 °C and access to light; c—21 °C and restriction of light; d—21 °C and access to light).

Figure 2

Thiamine content [%] after thermal processing (100 °C/5 min) of gnocchi dumplings with thiamine hydrochloride (TCh) and thiamine pyrophosphate (TP) sources (Muscat Pumpkin—MP, Hokkaido Pumpkin—HP, Cauliflower—C and Broccoli—B).

Figure 3

Thiamine content [%] in gnocchi dumplings with thiamine hydrochloride—TCh and thiamine pyrophosphate—TP carriers: (a)-Muscat Pumpkin (MP), (b)-Hokkaido Pumpkin (HP), (c)-Cauliflower, (d)-Broccoli and (e)-without carriers, during frozen storage. The 100% of thiamine content corresponds to the after-cooking thiamine content.

Figure 4

Box plot diagram of consumer desirability (color, taste and overall desirability) and attributes of taste profiles of gnocchi dumplings with thiamine hydrochloride and thiamine pyrophosphate carriers (Muscat Pumpkin, Hokkaido Pumpkin, Cauliflower, Broccoli) and the control sample (without carriers).

Figure 5

Map of the variants of gnocchi dumplings with thiamine hydrochloride and thiamine pyrophosphate carriers (Muscat Pumpkin, Hokkaido Pumpkin, Cauliflower, Broccoli) and the control sample (without carriers) into factors (“F1xF2”). Case-factor coordinates plots based on attributes of taste profiles and data from consumer analysis (A—salty taste; B—vegetable taste; C—bitter taste; D—peppery taste; E—flour taste; F—potato taste; G—sweet taste; H—chemical taste; I—metallic taste; J—taste desirability and K—overall desirability) (PCA analysis).