###### Abstract  
The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality.  
broccoli leaves; by-products; valorisation; pasta; sensory analysis; volatile compounds Article  
Volorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli  
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M.; [PERSON] Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of  
sources of nutrients and functional ingredients, increasing the added value of products without increasing production costs [13; 14; 15; 16; 17; 18]. Each year, a significant portion of cruciferous crops are not harvested or utilized [19]. With respect to broccoli, only 10-15% of the total aerial biomass of the plant is consumed. The possible consumption of stems and leaves could facilitate the management of vegetable processing waste and increase the productivity and sustainability of the global broccoli crop [19]. Although broccoli leaves are rarely acceptable for consumption, studies have reported that similarly to the edible parts, leaves are rich sources of bioactive compounds (glucosinolates and polyphenols) and other essential nutrients, such as vitamins E and K [19; 20; 21]. Broccoli by-products have been used traditionally as an animal feedstuff and as antimicrobial agents for foodborne or soilborne bacteria [19]. However, broccoli leaves have gained scientific attention in recent years, mainly due to their bioactive compounds [22; 20; 23; 24]. The successful incorporation of broccoli leaves has been reported in recently developed gluten-free mini sponge cakes, gluten-free bread and beverages [25; 26; 20]. However, to the best of our knowledge, broccoli leaves have never been used to enrich pasta products.  
Therefore, we attempted to incorporate broccoli leaf powder (BLP) into another type of product obtained from different ingredients and processed differently, namely durum pasta. Compared to bakery goods, lower temperatures are applied for pasta production, which can potentially preserve the bioactive and aroma compounds in fortified pasta products. The aim of this study was to evaluate the effect of BLP on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta.