ArticleMolecules (Basel, Switzerland)2022
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties.Molecules (Basel, Switzerland) · 2026Article
- Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.Foods (Basel, Switzerland) · 2026Article
- Valorization of broccoli waste: Unlocking its potential as a functional food ingredient for sustainable nutrition.Journal of advanced research · 2026Review
- Application of Broccoli Stalk Powder in Bread Formulations.Molecules (Basel, Switzerland) · 2026Article
- Upcycling Strategies to Improve the Nutritional Value of Staple Food.Foods (Basel, Switzerland) · 2026Article
- A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels.Foods (Basel, Switzerland) · 2025Article
- Innovative Utilization of Watermelon By-Product Powders to Enhance Fresh Pasta Quality: Improving Nutritional Value and Functional Properties.Food science & nutrition · 2025Article
- Comprehensive Analysis of Bioactive Compounds, Functional Properties, and Applications of Broccoli By-Products.Foods (Basel, Switzerland) · 2024Review
- Review
- Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity.Biomolecules · 2024Review
- Application of Sorbent-Based Extraction Techniques in Food Analysis.Molecules (Basel, Switzerland) · 2023Review
- Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion.Foods (Basel, Switzerland) · 2023Article
- Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review.Foods (Basel, Switzerland) · 2023Article
- Research progress on the utilization technology of broccoli stalk, leaf resources, and the mechanism of action of its bioactive substances.Frontiers in plant science · 2023Review
- Pasta with Kiwiberry (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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