Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products

Lafarga, Tomás; Bademunt, Ariadna; Gallagher, Eimear; Bobo, Gloria; Echeverría Cortada, Gemma; Viñas Almenar, Inmaculada; Aguiló-Aguayo, Ingrid

doi:https://doi.org/10.1111/ijfs.13908

Visualitza/Obre

Postprint (362.0Kb)

Data de publicació

2018

Autor/a

Lafarga, Tomás

Bademunt, Ariadna

Gallagher, Eimear

Bobo, Gloria

Echeverría Cortada, Gemma

Viñas Almenar, Inmaculada

Aguiló-Aguayo, Ingrid

Citació recomanada

Lafarga, Tomás; Bademunt, Ariadna; Gallagher, Eimear; Bobo, Gloria; Echeverría Cortada, Gemma; Viñas Almenar, Inmaculada; Aguiló-Aguayo, Ingrid; . (2018) . Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products. International Journal of Food Science and Technology, 2018, p.1-7. https://doi.org/10.1111/ijfs.13908.

Resum

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.

URI

http://hdl.handle.net/10459.1/65265

DOI

https://doi.org/10.1111/ijfs.13908

És part de

International Journal of Food Science and Technology, 2018, p.1-7