Substitution of wheat flour with cauliflower flour in bakery products: effects on chemical physical antioxidant properties and sensory analyses

Freitas M. C. J., . and Abreu J. P., . and Pumar M., . and Teodoro A. J., . and Ribeiro T. C., . Substitution of wheat flour with cauliflower flour in bakery products: effects on chemical physical antioxidant properties and sensory analyses. pp. 532-538. ISSN 22317546

Cauliflower is considered as a rich source of dietary fiber and it possesses both antioxidant and anticarcinogenic properties. Disposal of the non-edible portion of cauliflower remains a crucial problem otherwise if used properly these wastes may serve as good sources of nutrients for produce different foods. The objective of the study was using cauliflower stalk flour (CSF) and cauliflower leaves flour (CLF) flours in making biscuits. Biscuits were formulated with 3 different concentrations of CSF. It was analyzed chemical composition pH titratable acidity and oxalate. The total phenolic content was measured by Folin-Ciocalteu method and antioxidant activity was conducted by DPPH assay with five different extractors. The leaf and stalk had a productivity flour of 8 45 (CSF) and 4 0 (CLF) respectively. Both flours contained a high amount of crude fiber (47 07 and 31 0.13 respectively ). Better antioxidant activity was found in CLF than in CSF. The biscuits prepared would be classified as products ready for consumption with high fiber content. All attributes acceptability index reached above 70. The biscuits prepared can be considered products quality and acceptance especially since these products do not yet exist in the market.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(13).pdf

Abstract

Cauliflower is considered as a rich source of dietary fiber and it possesses both antioxidant and anticarcinogenic properties. Disposal of the non-edible portion of cauliflower remains a crucial problem otherwise if used properly these wastes may serve as good sources of nutrients for produce different foods. The objective of the study was using cauliflower stalk flour (CSF) and cauliflower leaves flour (CLF) flours in making biscuits. Biscuits were formulated with 3 different concentrations of CSF. It was analyzed chemical composition pH titratable acidity and oxalate. The total phenolic content was measured by Folin-Ciocalteu method and antioxidant activity was conducted by DPPH assay with five different extractors. The leaf and stalk had a productivity flour of 8 45 (CSF) and 4 0 (CLF) respectively. Both flours contained a high amount of crude fiber (47 07 and 31 0.13 respectively ). Better antioxidant activity was found in CLF than in CSF. The biscuits prepared would be classified as products ready for consumption with high fiber content. All attributes acceptability index reached above 70. The biscuits prepared can be considered products quality and acceptance especially since these products do not yet exist in the market.

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Item Type:	Article
AGROVOC Term:	Cauliflowers
AGROVOC Term:	Wheat flour
AGROVOC Term:	Bakery products
AGROVOC Term:	Fibers
AGROVOC Term:	Antioxidants
AGROVOC Term:	Chemical properties
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Biscuits
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22059

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