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

Abstract

Cauliflower (Brassica oleracea var. botrytis) 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 (p < .05) resulted in an upsurge in crude protein, crude fiber, minerals, total phenolics, and total flavonoid contents, as well as total antioxidant activity values of muffins. The pasting properties were influenced by monitoring an increase in peak, breakdown, final, and setback viscosities. Although the addition of an increasing amount of CBP improved the nutritional characteristics, however, the increased level of replacement (>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.

Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities

“…The L * value (0 to 100) indicates the brightness variation from black to white; the a * value indicates the variation from red (+) to green (−); the b * value indicates the variation from yellow (+) to blue (−). The color change index (Δ E *), over the span of the storage study, was also calculated using eq normalΔ E = false( normalΔ L false) 2 + false( normalΔ a false) 2 + false( normalΔ b false) 2 …”

“…The color change index (ΔE*), over the span of the storage study, was also calculated using eq 1. 16 =…”

Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance

“…Using a modified version of the recipe published by Tukassar et al [ 22 ], muffins were prepared using a combination of the following ingredients: sugar (22%), margarine (14.7%), flour (29.4%), milk (17.6%), eggs (15.6%), and baking powder (0.7%). Wild blackberry fruit powder was incorporated into muffins at 4 levels (0%, 5%, 10%, and 20%) by replacing an equivalent amount of flour.…”