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.