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dc.contributor.authorLafarga, Tomás
dc.contributor.authorGallagher, Eimear
dc.contributor.authorBademunt, Ariadna
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorBobo, Gloria
dc.contributor.authorVillaró, Silvia
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2019-06-03T15:01:37Z
dc.date.available2020-02-28T23:20:39Z
dc.date.issued2019-02-08
dc.identifier.issn1745-4549
dc.identifier.urihttp://hdl.handle.net/10459.1/66407
dc.description.abstractThe 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 of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste.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 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 kindly providing broccoli processing co-products.ca_ES
dc.language.isoengca_ES
dc.publisherWiley Periodicalsca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1111/jfpp.13861ca_ES
dc.relation.ispartofJournal of Food Processing and Preservation, 2019, vol. 43, núm. 2, e13861ca_ES
dc.rights(c) Wiley Periodicals, 2019ca_ES
dc.subjectBioaccessibilityca_ES
dc.subjectBroccoli co‐productsca_ES
dc.subjectFunctional foodsca_ES
dc.subjectAntioxidant activityca_ES
dc.titleBioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐productsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec028594
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1111/jfpp.13861


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