-Broccoli is a vegetable usually consumed by the population as a source of bioactive compounds such as carotenoids and tocopherols. However, the broccoli processing mainly uses the flowers, remaining the leaves and stalks as by-products. This work used dried broccoli leaves powder to enrich fresh pasta, and compared its sensory and technological characteristics with pasta enriched with spinach powder. The levels of lutein and β-carotene in broccoli flower and leaves were also quantified. Lutein and β-carotene analysis on broccoli leaves showed, 2.512 mg/100 g and 1.554 mg/100 g respectively. Regarding to the technological characteristics, broccoli pasta showed better results for cooking loss (6.36 %) and water uptake (183.9 %) when compared to the spinach one. The broccoli and spinach pasta showed overall acceptance of 74.4 % and 81.1 %, respectively, higher than 70 %, that is the minimum required for the indication of the product to the market test.
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