Study on the Nutrient Components and Physicochemical Properties of Broccoli Flour

In order to promote the edible utilization of broccoli stalks and leaves, as well as solve environmental issues from broccoli residues, the whole broccoli was chosen as materials and divided into florets, stalks and leaves to analyze the nutrients and minerals contents, thermal stability and the mor...

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Veröffentlicht in:Shipin gongye ke-ji 2022-06, Vol.43 (11), p.326-333
Hauptverfasser: Peixiu LIU, Meixuan ZHAO, Mei YANG, Xiaoying LEI, Wenqiang LIU, Min YANG, Yupeng LI
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Sprache:chi
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Zusammenfassung:In order to promote the edible utilization of broccoli stalks and leaves, as well as solve environmental issues from broccoli residues, the whole broccoli was chosen as materials and divided into florets, stalks and leaves to analyze the nutrients and minerals contents, thermal stability and the morphology of freeze-dried broccoli flours. The chromaticity, density, swelling capacity, water-holding and oil-holding capacities of broccoli florets, stalks and leaves were also measured. The results showed that the content of flavone in broccoli leaves was 19.82±0.86 mg/g, chlorophyll of 11.35±0.65 mg/g, calcium of 11.27±0.48 mg/g, copper of 20.23±0.81 μg/g, manganese of 29.62±0.71 μg/g, which were all higher than those in stalks and florets significantly (P
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2021090257