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Molecules

Title:		"Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder"
Author(s):		Drabinska N; Nogueira M; Szmatowicz B;
Address:		"Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland. Faculty of Biotechnology, Catholic University of Portugal, 4169-005 Porto, Portugal. Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland"
Journal Title:		Molecules
Year:		2022
Volume:		20220722
Issue:		15
Page Number:		-
DOI:		10.3390/molecules27154672
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality"
Keywords:		*Brassica Cooking Flavoring Agents Flour/analysis Plant Leaves Powders *Triticum broccoli leaves by-products pasta sensory analysis valorisation volatile compounds;
Notes:		"MedlineDrabinska, Natalia Nogueira, Mariana Szmatowicz, Beata eng Switzerland 2022/07/29 Molecules. 2022 Jul 22; 27(15):4672. doi: 10.3390/molecules27154672"