Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall 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 ratioand 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 broc-coli 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 antioxidantcompounds 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 reducethe amount of food discarded as waste but also promote health and open novel commercial opportunitiesto food processors.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
International Journal of Food Science and Technology
Lafarga, Tomás, Eimear Gallagher, Ariadna Bademunt, Gloria Bobo, Gemma Echeverria, Inmaculada Viñas, and Ingrid Aguiló-Aguayo. 2018. "Physiochemical And Nutritional Characteristics, Bioaccessibility And Sensory Acceptance Of Baked Crackers Containing Broccoli Co-Products". International Journal Of Food Science & Technology. Wiley. doi:10.1111/ijfs.13908.
Grant agreement number
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
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- ARTICLES CIENTÍFICS 
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