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

Lafarga, Tomás; Gallagher, Eimear; Bademunt, Ariadna; Bobo, Gloria; Echeverría, Gemma; Viñas, I.; Aguiló‐Aguayo, Ingrid

doi:10.1111/ijfs.13908

Cited by 31 publications

(30 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In that study, the authors reported that breads containing higher concentrations of broccoli sprouts were unacceptable in terms of aroma, taste, and texture. Similar results were observed by Lafarga, Gallagher et al (), who reported higher overall acceptability scores for crackers containing broccoli co‐products at concentrations ranging between 12% and 15% (w/w) when compared to the controls. Anwar et al (), obtained maximum overall acceptability scores in broccoli‐containing breads at concentrations ranging from 1% to 2% (w/w) and unacceptable textural and sensory properties at higher concentrations.…”

Section: Resultssupporting

confidence: 88%

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Lafarga

Gallagher

Bademunt

et al. 2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

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. Practical applications In recent decades, functional foods have gained increased consumer interest and are currently one of the hot trends in the food industry. In addition, sustainable food production and waste valorization are becoming important issues in the food industry, where high amounts of co‐products are generated. A large percentage of the total mass of broccoli plants is discarded as waste or used for low‐value purposes. Broccoli co‐products are rich in bioactive compounds. Therefore, enrichment of bread with bioactive compounds obtained from broccoli co‐products is both an economic and environmentally attractive option for food processors.

show abstract

Section: Resultssupporting

confidence: 88%

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Lafarga

Gallagher

Bademunt

et al. 2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

show abstract

“…Improved antioxidant capacity Organoleptic properties unaffected by elaboration [126] Puree and juice made with Broccoli by-products (powder) Epigallocatechin gallate Improved antioxidant anticancer and anti-inflammatory activity by increased Epigallocatechin-gallate in puree Juices is not an optimal carrier of Epigallocatechin-gallate [127] Sponge cake with substitution of white flour (10% and 20%) by White Cabbage byproduct powder Total dietary fiber Increase of dietary fiber Decrease of total quantity of fat and carbohydrates Slight but acceptable decrease of organoleptic properties [128] Microencapsulation of polyphenols extracted from red chicory and red cabbage (nutraceutical) Phenolic compounds Stabilization of pH-dependent light-absorption properties of polyphenols Improvement of the thermal stability of polyphenols, mostly from red cabbage [79] Microencapsulated SFN from broccoli seed extracts (nutraceutical) SFN Powdered complex from Arabic gum and gelatin for encapsulating SFN from broccoli seeds. [129] Microencapsulated of Broccoli ingredient (nutraceutical)…”

Section: Phenolic Compounds Dietary Fiber Glsmentioning

confidence: 99%

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Ramírez

Abellán-Victorio

Beretta

et al. 2020

IJMS

103

View full text Add to dashboard Cite

Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

show abstract

“…Recent research into the use of broccoli waste materials undertaken by Lafarga et al . () and Krupa‐Kozak et al . (), showed a distinct lack of consumer acceptance when used in a sponge cake, possibly due to the strong aftertaste.…”

Section: Baked Goods As Functional Foodsmentioning

confidence: 90%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

129

View full text Add to dashboard Cite

Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

show abstract

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

Cited by 31 publications

References 28 publications

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Ensuring the future of functional foods

Contact Info

Product

Resources

About