Chapter 12. Use of asparagus waste to fortify bakery products
Keywords:
asparagus, storage waste, vegetable powder, bread, food product enrichment
Synopsis
Innovative approaches in food processing and sustainability
The modern industry of food production faces constant challenges, raised by growth of population, global environmental changes and high impact of geopolitical factors on the food supply chains. Sustainability in processes of food production and distribution is crucial for food security and rational management of valuable natural resources. High losses, especially in perishable crops like asparagus (up to 50 % of the total production), are serious issue, which demands development of new approaches to reduce and rationally utilize the waste.
Asparagus is a highly valuable and popular vegetable crop. However, it rapidly loses its commercial quality due to the high level of metabolism in the spears, which contributes to significant product losses during processing and storage. Up to 20 % of spears are additionally wasted due to the trimming during the storage, which contributes significantly to the production losses.
The chapter of the monograph is dedicated to the possibility of utilization of waste from asparagus processing for enriching food products, namely bakery products. The basal parts of asparagus spears, which are usually utilized, were proven to contain high amount of the phenolic compounds. The elemental analysis of the freeze-dried asparagus powder showed presence of many valuable microelements and high quantities of protein, which make such powder a valuable dietary supplement. A series of bread recipes in which part of the flour was replaced with the obtained asparagus powder was tested to produce bakery products with enhanced biological value. Four types of low-carbohydrate flours were tested (whole-grain spelt and quinoa, flaxseed, and amaranth), to which asparagus powder was added in various proportions. The bread produced using these new recipes was evaluated based on its physicochemical characteristics and organoleptic properties. It was shown that adding asparagus powder (5–10 %) to amaranth, quinoa and flaxseed flour helped retain the shape of produced bread, reduced crumb moisture and facilitated uniform porosity, though did not provide positive impact on the organoleptic properties. At the same time, bread made with whole-grain spelt flour and up to 10 % replacement with asparagus powder met all requirements for each of the indicators. These experimental results thus justify the replacement of up to 10 % of spelt flour with asparagus powder to enhance the nutritional value of the product.
The use of asparagus powder in the bakery, therefore, allows for the reduction of food waste, the enhancement of product nutritional value through the inclusion of micronutrients, proteins, and antioxidants, and the expansion of the range of bakery products, including options for consumers with low-carbohydrate or gluten-free dietary needs.
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Copyright (c) 2025 Olesia Priss, Kateryna Kostetska, Pavlo Bulhakov ____________________________________ How to Cite: Priss, O., Kostetska, K., Bulhakov, P.; Priss, O. (Ed.) (2025). Use of asparagus waste to fortify bakery products. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch12
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