Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols.

ABSTRACT: Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours rich in glucobrassicin, lutein, β-carotene, and β-sitosterol obtained from leaves, orange and violet stalks were used at 10 and 30% w/w in the formulation of functional leavened bakery. For the first time, the effect of bioactive compounds enrichment in pizza products as well as the rheological properties were evaluated. As results, pizza making process affected the recovery of the bioactive compounds. The recovery of glucobrassicin and carotenoids in pizza depended on the aerial part of cauliflower. Pizza with violet stalks was the richest in glucobrassicin, providing 8.4 mg per portion (200 g). Pizza with lea

SUBMITTER: Nartea A 

PROVIDER: S-EPMC9860266 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature