Abstract
Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alternative heat treatments of selected frozen pizza ingredients as methods for increasing the healthfulness of frozen pizza. Four common vegetable toppings (i.e., onion, corn, Japanese green pepper, and red pepper) were heated on a 250°C hot plate, and commercially available par‐baked pizza base was reheated at 500°C for 50 s to induce browning. These alternatively heat‐treated (AHT) ingredients were compared to their conventional counterparts (e.g., steam‐blanched vegetable toppings and commercially available par‐baked pizza base, respectively) in terms of total polyphenol content (TPC) and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity (DPPH RSA). TPC increased and was correlated with internal temperature for onion and peppers during alternative heat treatment, while increases in DPPH RSA of AHT onion and pizza base may be due to the formation of Maillard reaction products. Replacing conventional samples with AHT counterparts increased TPC and DPPH RSA by 1.2‐fold to 1.6‐fold and 1.3‐fold to 2.1‐fold, respectively, for vegetable toppings after reheating at 230°C for 12 min. Significant differences in acceptability of sensory attributes (i.e., appearance, taste, aroma, texture, and overall preference) were not observed between AHT and conventional vegetable topping when incorporated into pizza. These results suggest that alternative heat treatment of raw ingredients, particularly vegetable toppings, for the purpose of increasing TPC and DPPH RSA may be a viable method for increasing the potential healthfulness of frozen pizza.
Highlights
Increasing consumer demand for convenient foods continues to drive growth in the global frozen food market
Changes in total polyphenol content (TPC) and DPPH RSA throughout hot plate heating depended on the type of vegetable topping (Figure 2) and are discussed separately below
The results of this study demonstrated that selected ingredients of processed pizza produced using nonconventional heating methods can have higher total polyphenol content (TPC) and DPPH radical scavenging activity (DPPH RSA) than conventional ingredients, and may be incorporated into pizza with minimal changes in consumer acceptability
Summary
Increasing consumer demand for convenient foods continues to drive growth in the global frozen food market. Consumption of frozen pizza remains high, increasing consumer demand for more healthful. | 628 options coupled with increasing competition from the food service sector has prompted manufacturers to develop more healthful pizzas (Bartelme, 2016). One method of boosting pizza healthfulness is increased use of vegetables, a tactic commonly employed in the food service sector (Bartelme, 2016). A diet high in vegetables (i.e., five or more servings per day) may reduce the risk of all-cause mortality (Wang et al, 2014), and plant-based polyphenols in particular have been associated with health-enhancing effects due in part to their antioxidant activity (Shahidi & Ambigaipalan, 2015)
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