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

Freitas, M. C. J.; Abreu, J. P.; Pumar, M.; Teodoro, A. J.; Ribeiro, T. C.

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

2015

Freitas, M. C. J. | Abreu, J. P. | Pumar, M. | Teodoro, A. J. | Ribeiro, T. C.

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 31,13%, 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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