2026-04-14T05:20:48Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/5052025-10-22T11:31:10Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Lafarga, Tomás author Gallagher, Eimear author Bademunt, Ariadna author Viñas, Inmaculada author Bobo, Gloria author Villaró, Silvia author Aguiló‐Aguayo, Ingrid author 2019-01-07 The 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. Lafarga, T., Gallagher, E., Bademunt, A., Viñas, I., Bobo, G., Villaró, S., & Aguiló-Aguayo, I. (2019). Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products. Journal Of Food Processing And Preservation, 43(2), e13861. doi:10.1111/jfpp.13861 0145-8892 http://hdl.handle.net/20.500.12327/505 https://doi.org/10.1111/jfpp.13861 Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products