Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins

Cauliflower ( var ) by-products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder-based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of C...

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Bibliographic Details
Published in:Food science & nutrition 2023-10, Vol.11 (10), p.6020-6031
Main Authors: Tukassar, Ammara, Shukat, Rizwan, Iahtisham-Ul-Haq, Butt, Masood Sadiq, Nayik, Gulzar Ahmad, Ramniwas, Seema, Al Obaid, Sami, Ali Alharbi, Sulaiman, Ansari, Mohammad Javed, Konstantinos Karabagias, Ioannis, Sarwar, Nazmul
Format: Article
Language:English
Subjects:
Acids
Antioxidants
Baking
Brassica
Byproducts
Carbohydrates
Cauliflowers
Dietary guidelines
Dietary supplements
Drinking water
Eggs
Enrichment
Flavonoids
Flavors
Flour
Food products
Moisture content
Nitrogen
Nutrients
Nutrition
Original
Peptides
Phenols
Physical characteristics
Physical properties
Polyphenols
Proteins
Sensory evaluation
Sensory properties
Wheat
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Summary:Cauliflower ( var ) by-products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder-based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, and sensorial attributes were analyzed. Substitution of CBP significantly (  10%) had significant adverse effects on baking and physical characteristics. The specific loaf volume of the developed muffins decreased the crumb color which became darker, and enriched muffins were hardened in texture. Furthermore, sensory evaluation confirmed the positive effects of CBP incorporation only up to 10%. Overall, present results highlighted that supplementation of wheat muffins with 10% CBP is a beneficial approach to enrich them with nutrients and intensify their antioxidant potential.
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.3536