Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products

Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/etha...

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Bibliographic Details
Main Authors: Benedetta Fanesi, Lama Ismaiel, Ancuta Nartea, Oghenetega Lois Orhotohwo, Anastasiya Kuhalskaya, Deborah Pacetti, Paolo Lucci, Pasquale Massimiliano Falcone
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Antioxidants
Subjects:
glucosinolates
vitamin A
vitamin E
polyphenols
bakery formulation
functional food
Online Access:https://www.mdpi.com/2076-3921/12/12/2115

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