Studies of Texture Profile Analysis (TPA), Physical and Sensory Attributes in Wheat and Cauliflower Flour Biscuits | ||
| Egyptian Journal of Chemistry | ||
| Volume 67, Issue 13, December 2024, Pages 1081-1092 PDF (652.43 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2024.268251.9294 | ||
| Authors | ||
| Hesham Amin Eissa* 1; Naglaa A. Shedeed2; mostafa T. Ramadan3; Wafaa A. Ibrahim4 | ||
| 1Department of food technology, National Research Centre. | ||
| 2Food Technology Department, National Research Centre (NRC), 2, Dokki, Egypt | ||
| 3Food Technology department National Research Centre | ||
| 4Food Technology Department National Research Centre | ||
| Abstract | ||
| Background: Textural analysis is mainly done in food industry to determine the digestibility and to identify the sensory characteristics of food, and also to determine the general food texture profile that includes initial, masticate and the residual (undigested food) food in the body. There are many texture profile analysis (TPA) instrument widely available in the market. Objective: This study was carried out to produce biscuits made from different ratios (5, 10 and 20%) and different part s of cauliflower (stalk, leaves and flower) flour and wheat flours samples. Methods: In this study, replacement of wheat flour with cauliflower stalk flour (CSF), cauliflower flower flour (CFF) and cauliflower leaf flour (CLF) in baked biscuit products and their effect on texture profile, physical properties and sensory analysis were studied with the aim of talking advantage of potential value of the texture, physical properties and sensory evaluation from cauliflower flour. Results Additionally, it enhanced the spread ratio, density, and breaking strength of the biscuits. With a higher texture profile, better surface characteristics, and a better mouthfeel, these features may have experienced a positive change in sensory quality. The best flours in terms of both flour quality and biscuit quality were discovered to be 5% cauliflower stalk flour (CSF) and cauliflower flower flour (CFF). So, biscuit made from 5% of cauliflower stalk flour (CSF) and cauliflower flower flour (CFF) was found best with respect to biscuit quality as well as acceptability. Conclusion s : Interestingly, biscuit containing 5% cauliflower stalk flour received closely same score with the control score compared with other cauliflower (stalk, leaves and flower) for most of the sensory attributes judged. In conclusion, cauliflower flour (stalk, leaves and flower) flouer can be used as an alternative functional ingredient to partially replace wheat flour in biscuit formulation due to its ability to improve nutritional quality without compromising sensorial palatability. In future, it can be applied these results at industrial scale. | ||
| Keywords | ||
| Biscuit; Texture; physical; sensory; Cauliflower; flour | ||
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