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

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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.
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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
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Col·leccions
  • Articles publicats (Grup de Recerca en Postcollita) [57]
  • Articles publicats (Agrotecnio Center) [928]
  • Articles publicats (Tecnologia dels Aliments) [489]

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