Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies

Abstract

Recent epidemiological studies have indicated the anticancer activity of an isothiocyanate compound named sulforaphane that exists in cruciferous vegetables. Broccoli sprouts are popular because of containing far more anticancer, antioxidant, glucosinolate, and polyphenolic compounds than in mature broccoli. The main objective of this research was to produce a vegetable smoothie based on broccoli sprouts as a nutritious, health-enhancing snacking-drink. Broccoli sprouts were added at six different levels (0%, 2/5%, 5%, 7/5%, 10%, 12/5%, 15%) to a green smoothie made with carrots, apples, spinach, avocado, orange, lime, Stevia, and Gellan gum.Physicochemical, rheological, and sensory properties, along with levels of the bioactive compounds (Phenolic, antioxidant capacity, Chlorophyll), were studied during storage for 14 days at 5°C. The results showed that the addition of 15% broccoli sprout to the smoothie increased synegistically the phenolic compounds content and antioxidant activity by 38% and 24%, respectively. All of the treatments showed viscoelastic behavior. A pseudoplastic behavior with a flow index of less than 1. Sensory evaluation of the smoothie samples indicated the highest overall acceptance for smoothie samples containing 12.5% of broccoli sprout and using the higher levels negatively affected the sensory properties. As a result, a green smoothie containing 12.5% broccoli sprouts could be introduced as a health-promoting snacking-drink.