title: Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility.
abstract: Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10-40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) system was used to determine in vitro digestibility. Adding meat significantly increased the fat and protein content of cooked gnocchi type products compared to the control sample. Addition of navy bean and meat also significantly increased hardness, springiness, and chewiness, of most gnocchi type products compared to control sample. In vitro studies showed that pH increased faster in samples high in meat and navy bean content during the initial 30 min to control. The addition of high levels of meat emulsion and navy bean increased, springiness, beany, and meaty flavour. Gnocchi with 20% meat emulsion was similar to control upto some extent being characterized to have flocculent, soft, chewy, and wheaty in flavour. The addition of meat and navy bean did not affect the digestibility of starch in the gastrointestinal tract. Fortified gnocchi with meat and bean was showed a promising vehicle to deliver nutritive values without any changes in starch digestibility.
authors.affiliation: Faculty of Health and Environmental Science, School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland, 1142 New Zealand.
authors.forename: Tingting
authors.initials: T
authors.lastname: Liu
authors.affiliation: Faculty of Health and Environmental Science, School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland, 1142 New Zealand.
authors.forename: Nazimah
authors.initials: N
authors.lastname: Hamid
authors.affiliation: Faculty of Health and Environmental Science, School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland, 1142 New Zealand.
authors.forename: Michelle J Y
authors.initials: MJ
authors.lastname: Yoo
authors.affiliation: Faculty of Health and Environmental Science, School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland, 1142 New Zealand.
authors.forename: Kevin
authors.initials: K
authors.lastname: Kantono
authors.affiliation: Faculty of Health and Environmental Science, School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland, 1142 New Zealand.
authors.forename: Loveena
authors.initials: L
authors.lastname: Pereira
authors.affiliation: AgResearch Ltd., Ruakura, Hamilton, New Zealand.
authors.forename: Mustafa M
authors.initials: MM
authors.lastname: Farouk
authors.affiliation: AgResearch Ltd., Palmerston North, New Zealand.
authors.forename: Scott O
authors.initials: SO
authors.lastname: Knowles
keywords: Gnocchi; In vitro digestibility; Meat; Navy bean; Physicochemical analysis