alexa Abstract | Developing and Characterizing Broccoli Trunk (Brassica Olaracea Var. Italica) Flour Subjected to Different Processes of Dehydration
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article Open Access


Broccoli trunk flour was characterized as a raw material. Broccoli in Guatemala is one of the most relevant crops for the economy; as a nontraditional export, it is part of the national revenue. The flour properties were determined by chemical, functional, vitamin C, antioxidant capacity, granulometry, and yield analysis. The trunk flour was compared with commercial flours such as wheat, rice, maize, and yucca, to show the possible mixtures hence, developing model foods such as nachos with acceptable organoleptic qualities.

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Author(s): Victor Manuel Moraflores Cifuentes


Broccoli trunk, Antioxidants, Total polyphenols, Vitamin C, Flour., Food Chemistry and Toxicology,Analytical Techniques in Food Safety,Analytical Techniques in Food Safety

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