Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products

Summary The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall 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...

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Bibliographic Details
Published in:International journal of food science & technology 2019-03, Vol.54 (3), p.634-640
Main Authors: Lafarga, Tomás, Gallagher, Eimear, Bademunt, Ariadna, Bobo, Gloria, Echeverria, Gemma, Viñas, Inmaculada, Aguiló‐Aguayo, Ingrid
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants
baked goods
bioaccessibility
Bioavailability
Broccoli
broccoli co‐products
Digestion
Digestive system
Food processing
functional foods
Gastrointestinal tract
Health promotion
Phenolic compounds
Phenols
Physiochemistry
Sensory properties
Specific volume
Vegetables
Weight
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Summary:Summary The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall 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 ratio and lower weight and specific volume than control crackers (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13908