期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 60, 期 -, 页码 163-173出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637480802702015
关键词
Broccoli; crop remains; flours; amino acid; fatty acid; physicochemical properties
资金
- Government of the State of Sonora [66073]
- National Council for Science and Technology (FOMIX-CONACYT)
The objective of this research was to study the biochemical composition and physicochemical properties of three different flours prepared from broccoli crop remains. Florets, leaves and stalks of broccoli were dried at 60 degrees C, and the flours obtained were analysed for proximate composition, amino acid profile, fatty acid composition, and physicochemical properties. The florets flour showed the highest protein content (22.41 g/100 g dry weight); ash was higher in leaves flour (14.67 g/100 g dry weight), and the lipid content was similar in the flours of leaves and stalks. The stalks flour had high crude fibre content and low protein content. All flours presented a high water absorption index. Tyrosine, aspartic acid, glutamic acid, proline and valine were found in larger concentration. The most abundant fatty acids in the lipids were linolenic acid (C18:3n3), palmitic acid (C16:0) and linoleic acid (C18:2n6). Broccoli flours prepared in this study are good source of nutrients and could be utilized as dietary supplements.
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