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Effect of drying and broccoli leaves incorporation on the nutritional quality o...
Drabińska, Natalia; Nogueira, Mariana; Ciska, Ewa; Jelén, HenrykPasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the ef...
Valorisation of broccoli by-products: technological, sensory and flavour proper...
Drabińska, Natalia; Nogueira, Mariana; Szmatowicz, BeataThe 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...
Variation in the accumulation of phytochemicals and their bioactive properties ...
Drabińska, Natalia; Jeż, Maja; Nogueira, MarianaVegetables from the Brassicaceae family are excellent sources of bioactive phytochemicals and may reduce the risk of chronic diseases. Variation of phytochemicals in the edible part of cauliflower is known. However, information about the distribution of bioactive and nutritive compounds as well as antioxidant activity among aerial organs of cauliflower is unavailable. Therefore, this study aimed to evaluate the...