White cabbage waste powder improves gluten-free rice-based breadsticks functional and nutritional characteristics

Abstract

Fruit and vegetable industrialization generates large amounts of organic residues abundant in bioactive compounds. In the present work, white cabbage powders (WCP) were used to partially replace rice flour (5, 10, 20 and 30% w/w) in the formulation of gluten-free breadsticks. Physicochemical (moisture content, water and oil absorption capacity), pasting, and antioxidant properties (reducing sugars, total phenols and DPPH scavenge ability) were evaluated in flour blends. Breadsticks quality was evaluated by analysing dough rheology, physicochemical (aw, colour, texture) and antioxidant properties. Water and oil absorption capacities improved with WCP addition, whereas pasting properties worsened. Dynamic oscillatory tests revealed that WCP incorporation increased G’ and G’’ values. Colour attributes were also significantly modified with WCP addition, whereas breadsticks hardness reduced compared to control formulation. Nutritional properties of breadsticks improved with WCP addition, as deduced from the better antioxidant characteristics obtained for both blends and breadsticks, when vegetable powders were added. In conclusion, this study reveals that WCP can be suggested as functional food ingredient to increase the nutritional properties of new, rice-based gluten-free breadsticks.