Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
MetadataShow full item record
The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour substitution level. Broccoli‐containing crackers presented higher specific volume and spread ratio and lower weight and specific volume than control crackers (P < 0.05). Crackers containing broccoli co‐products showed an increased green hue and a higher colour intensity (P < 0.05). Incorporation of broccoli co‐products into crackers significantly increased the total phenolic content and antioxidant capacity (P < 0.05). A simulated gastrointestinal digestion suggested that the amount of phenolic and antioxidant compounds released during digestion might be higher than what could be expected from common water‐organic extracts. The incorporation of broccoli co‐products into baked crackers would not only reduce the amount of food discarded as waste but also promote health and open novel commercial opportunities to food processors.
Is part ofInternational Journal of Food Science and Technology, 2018, p.1-7
European research projects
Showing items related by title, author, creator and subject.
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products Lafarga, Tomás; Gallagher, Eimear; Bademunt, Ariadna; Viñas Almenar, Inmaculada; Bobo, Gloria; Villaró, Silvia; Aguiló-Aguayo, Ingrid (Wiley Periodicals, 2019-02-08)The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration ...
Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Simó Cruanyes, Joan; Echeverría Cortada, Gemma; Plaza, Lucía; Aguiló-Aguayo, Ingrid (Elsevier, 2017)Calçots are the floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain, where they are usually consumed roasted. The effect of two controlled atmospheres (CA) of 2.0% O2 + 3.5% ...
Corrigendum to ‘Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions’ Postharvest Biology and Technology 129 (2017) 118-128 Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Simó Cruanyes, Joan; Echeverría Cortada, Gemma; Plaza, Lucía; Aguiló-Aguayo, Ingrid (Elsevier, 2017)