Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs

n 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.