Cargando…
Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins
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) w...
Autores principales: | , , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563684/ https://www.ncbi.nlm.nih.gov/pubmed/37831734 http://dx.doi.org/10.1002/fsn3.3536 |
_version_ | 1785118386846433280 |
---|---|
author | 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 |
author_facet | 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 |
author_sort | Tukassar, Ammara |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-10563684 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-105636842023-10-11 Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins 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 Food Sci Nutr Original Articles 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. John Wiley and Sons Inc. 2023-07-20 /pmc/articles/PMC10563684/ /pubmed/37831734 http://dx.doi.org/10.1002/fsn3.3536 Text en © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles 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 Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins |
title | Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins |
title_full | Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins |
title_fullStr | Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins |
title_full_unstemmed | Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins |
title_short | Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins |
title_sort | compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563684/ https://www.ncbi.nlm.nih.gov/pubmed/37831734 http://dx.doi.org/10.1002/fsn3.3536 |
work_keys_str_mv | AT tukassarammara compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT shukatrizwan compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT iahtishamulhaq compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT buttmasoodsadiq compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT nayikgulzarahmad compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT ramniwasseema compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT alobaidsami compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT alialharbisulaiman compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT ansarimohammadjaved compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT konstantinoskarabagiasioannis compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins AT sarwarnazmul compositionalprofilingandsensoryanalysisofcauliflowerbyproductsenrichedmuffins |