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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...

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Autores principales: 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
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
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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.
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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
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