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dc.contributor.authorLafarga, Tomás
dc.contributor.authorBademunt, Ariadna
dc.contributor.authorGallagher, Eimear
dc.contributor.authorBobo, Gloria
dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2018-12-04T12:12:59Z
dc.date.available2019-08-09T22:19:12Z
dc.date.issued2018
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10459.1/65265
dc.description.abstractThe 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.ca_ES
dc.description.sponsorshipThis work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy and Competitiveness (FJCI‐2016‐29541). I. Aguiló‐Aguayo thanks the Spanish Ministry of Economy and Competitiveness and to the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC‐2016‐19949). Authors thank Congelados de Navarra S.A.U (Navarra, Spain) for providing broccoli processing co‐products and Silvia Villaró for her technical assistance.ca_ES
dc.language.isoengca_ES
dc.publisherWileyca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1111/ijfs.13908ca_ES
dc.relation.ispartofInternational Journal of Food Science and Technology, 2018, p.1-7ca_ES
dc.rights(c) Institute of Food Science and Technology, 2018ca_ES
dc.subjectAntioxidant activityca_ES
dc.subjectBioaccessibilityca_ES
dc.subjectBroccoli co‐productsca_ES
dc.subjectFunctional foodsca_ES
dc.titlePhysiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐productsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec028592
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1111/ijfs.13908


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