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

Area of Science:

• Food Science
• Nutritional Science
• Agricultural By-product Valorization

Background:

• Cauliflower by-products (CBP) represent an underutilized resource with potential nutritional value.
• Incorporating food processing by-products can improve the sustainability and health profile of staple foods like muffins.

Purpose of the Study:

• To investigate the feasibility of utilizing cauliflower by-products (leaves, stems, stalks) in muffin formulations.
• To evaluate the impact of CBP incorporation on muffin physicochemical, pasting, antioxidant, textural, and sensory properties.

Main Methods:

• Wheat flour in muffins was progressively replaced with 10%, 20%, and 30% CBP powder.
• Analysis included physicochemical composition, pasting properties, antioxidant potential, texture analysis, and sensory evaluation.

Main Results:

• CBP substitution significantly increased crude protein, fiber, minerals, phenolics, flavonoids, and antioxidant activity.
• Increased CBP levels (>10%) negatively affected loaf volume, crumb color, and texture, leading to hardening.
• Sensory evaluation indicated positive acceptance only up to 10% CBP addition.

Conclusions:

• Supplementing wheat muffins with 10% CBP is a viable strategy to enhance nutritional value and antioxidant capacity.
• Higher levels of CBP negatively impact muffin quality, suggesting an optimal inclusion limit for commercial viability.