## 2 Results and Discussion
### Sensory Analysis  
The results of the sensory evaluation of experimental pasta types using the quantitative descriptive analysis (QDA) method are presented in Figure 2. Panellists did not notice any difference in the hardness or chewiness of pasta. However, the degree of adhesiveness significantly increased, and elasticity decreased with increased BLP content. Cabbage-like odour and taste increased with increased BLP content; however, it did not negatively affect panellists' perception of the pasta. The incorporation of BLP did not affect the overall acceptance of experimental pasta products, which were rated very high (9 on a 10-point scale). Based on the obtained results, it can be concluded that pasta fortified with up to 5% BLP remains acceptable by consumers in terms of taste, odour, appearance and texture. According to a study by [PERSON] et al. [3], the incorporation up to 20% broccoli florets in pasta did not deteriorate its acceptability. The authors reported that the intensity of the vegetable flavour increased with increased broccoli content, which was also observed in this study. On the contrary, incorporation of BLP (even 2.5%) as a starch replacement in gluten-free sponge cakes reduced the overall acceptance [20]. This could be due to the fact that the sweet pastry products may not associate well with vegetables.  
The results of sensory analysis in terms of texture corresponded to the results of instrumental texture analysis. The highest firmness was noted for pasta C, which resulted in the highest hardness as evaluated by the sensory panel. The incorporation of BLP resulted in a decrease in firmness/hardness of experimental pasta, although the values were not significant. It can be assumed that fortification of pasta with higher BLP content could cause more substantial changes; for example, [PERSON] et al. [3] reported a significant decrease in hardness after incorporation of up to 30% broccoli florets.  
Chewiness and adhesiveness can be associated with cooking properties, specifically with OCT and cooking loss, respectively [5]. Although OCT differed between the samples, the changes were not considerable enough to affect the chewiness. On the contrary, the incorporation of chickpea flour as a substitute for semolina resulted in a decrease in chewiness of pasta [7]. The adhesiveness of the experimental pasta increased with increased BLP content, which is in agreement the increased cooking loss observed in pasta B2.5. However, increased BLP content cannot explain changes in adhesiveness reported in pasta B5, which exhibited a similar cooking loss to pasta C. This can be explained by the higher SI of pasta B5 and the increment of starch gelatinisation, as well as the consequent adhesiveness [29]. The obtained results are in agreement with a those of a previous study showing that the incorporation of up to 7.5% onion by-products into pasta decreased the  
Figure 1: Experimental pasta fortified with BLP. C: control pasta; B2.5: pasta fortified with 2.5% broccoli leaf powder; B5: pasta fortified with 5% broccoli leaf powder.  
adhesiveness [11]. On the contrary, [PERSON] et al. [3] concluded that incorporation of up to 30% broccoli did not affect the stickiness of pasta.  
The decrease in the elasticity of pasta with increasing BLP content could be associated with lower TSF values. Previous studies showed that dietary fibre supplementation decreased pasta elasticity [6]. For instance, the addition of brewers' spent grains (the main by-product of the brewing industry) to pasta significantly decreased the elasticity of the dough [34]. Although the content of fibre was not evaluated in this study, it is likely that BLP has a higher fibre content than semolina, which could explain the decrease in pasta elasticity.