Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs
Italian Journal of Food Science, vol.38, no.1, pp.336-348, 2026 (Scopus)
- Publication Type: Article / Article
- Volume: 38 Issue: 1
- Publication Date: 2026
- Doi Number: 10.15586/ijfs.v38i1.3242
- Journal Name: Italian Journal of Food Science
- Journal Indexes: Scopus
- Page Numbers: pp.336-348
- Open Archive Collection: AVESIS Open Access Collection
- Ataturk University Affiliated: Yes
Abstract
In
the present study, the effect of the addition of fresh and dried broccoli
florets and stems to kefir samples produced from camel milk with a rich
nutrient profile on physicochemical and biochemical properties was
investigated. Statistically very significant (p<0.01) differences were
determined between the kefir samples in terms of antioxidant activity, organic
acids, Na and some phenolic compounds. It was revealed that fresh and dried
broccoli stems, which are evaluated as waste, provide positive contributions to
camel kefir in terms of bioactive components and antioxidant capacity and, in
some cases, are even superior to broccoli florets.