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 an...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:20.500.12327/256 |
| Acceso en línea: | http://hdl.handle.net/20.500.12327/256 https://doi.org/10.1111/ijfs.13908 |
| Access Level: | acceso abierto |
| Palabra clave: | 663/664 |
| Sumario: | 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. |
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