Fortified foods: Pasta gets the broccoli treatment

By 18. October 2013Blog, Health, Nutrition, Taste

Another story of food fortification or “enrichment” for you, researchers from Wageningen University in the Netherlands have been turning pasta very green by fortifying it with broccoli powder(BP).

Why I may hear you ask? For the nutrients of course. BP was added up to 30 % (v/v) and the glucosinolates (GL) that leached from the pasta were checked as it was cooked.

They found that above 20% BP addition the amount of GL retained did not increase and so recommend adding 20% BP to pasta. It was also reported that this level of fortification had sensory acceptability.

The paper is available ahead of print from the Food and Function journal website.