Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
Autor/a
Lafarga, Tomás
Gallagher, Eimear
Bademunt, Ariadna
Bobo, Gloria
Viñas, Inmaculada
Aguiló‐Aguayo, Ingrid
Fecha de publicación
2018-08-09ISSN
0950-5423
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
21
Publicado por
Wiley
Publicado en
International Journal of Food Science and Technology
Citación
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.
Número del acuerdo de la subvención
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/ /
Program
Postcollita
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