The Evaluation of Amino Acid Profiles in Gluten-Free Mini Sponge Cakes Fortified with Broccoli By-Product

Many gluten-free products are deficient in amino acids, especially essential acids (EAA). Therefore, the incorporation of additives rich free (FAA) into can be a promising strategy to alleviate certain symptoms celiac disease associated with EAA deficiencies. This study aimed evaluate effect broccoli leaf powder (BLP) mini sponge cakes (GFS) on profile FFA. BLP replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) corn and potato starches GFS formulation, resulting B1-B3 formulations. The first step was selection most efficient method for extraction FAA. Extraction based 50% methanol (method 1) compared by 25% acetonitrile 0.1 M hydrochloric acid 2). In total, 26 14 FAA were found after using methods 1 2, respectively. Moreover, considering total content FAA, more efficient, reaching 14-fold higher concentration FFA 2. resulted significant increase irrespective applied method. concentrations NEAA increased significantly B3 control GFS. summary, this showed that from plant bakery matrices. as good source FFA, including EAA, obtained experimental could considered product individuals diet.