2026-04-18T06:35:03Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/2562025-10-22T11:24:02Zcom_2072_4428com_2072_4427col_2072_487898

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products Lafarga, Tomás Gallagher, Eimear Bademunt, Ariadna Bobo, Gloria Echeverria, Gemma Viñas, Inmaculada Aguiló‐Aguayo, Ingrid Producció Vegetal Postcollita 663/664 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. info:eu-repo/semantics/acceptedVersion 2018-08-09 info:eu-repo/semantics/article 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. 0950-5423 http://hdl.handle.net/20.500.12327/256 https://doi.org/10.1111/ijfs.13908 eng International Journal of Food Science and Technology 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/ / Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess 21 Wiley