Paper Authors and Title
Geraldine Martyn (Atlantic Technological University), Francesco Noci, “Exploring the potential use of turnip root vegetable surplus as a food ingredient in crackers: physical, colour and texture characteristics and sensory attributes”
Abstract
Food surplus is often considered an unavoidable effect of food processing and production. Food surplus possesses nutritional, economic and environmental benefits. However, improper management can negatively impact the environment and food security. Vegetable peel surplus from the turnip (Brassica rapa L.) can be rich in dietary fibre and bioactive compounds which have been associated with antioxidant, anti-inflammatory, and antidiabetic properties. Current Irish dietary fibre intakes are generally below recommendations, with adequate intakes associated with a reduced risk of non-communicable diseases. The aim of this study was to explore the use of turnip peel for incorporation into a food product and its effect on product characteristics. Turnip peel was washed, dehydrated, and powdered (TPP). Crackers were formulated with wheat flour substituted with TPP at 9.5%, 19% and 38% (w/w). The crackers were tested for physical, textural, colour and sensory acceptability. The addition of TPP significantly influenced colour but not hardness. Panelist scores for the 9.5% TPP cracker were not significantly different from the control in all sensory attributes tested, including overall liking. Based on these results, TPP could successfully be produced and incorporated into a cracker. Further development and product formulation may help increase consumer acceptability of a TPP enriched cracker. The findings of this study may be used in interventions aimed at increasing fibre intake. Effective utilisation of vegetable surplus such as turnip peel will have functional, nutritional, environmental, and economic benefits.