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

Abstract

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.