Effect of Substitution of Wheat Flour with Cauliflower Powder on Qualities in Tuile Cookies

Abstract

This study aims to investigate the factors affecting the quality of cauliflower powder, focusing on two variables: 1) pre-drying heat treatment (blanching and non-blanching) and 2) drying temperature (50 and 70 ^oC). A 2x2 factorial design in a Completely Randomized Design (CRD) was used. The color charateristics of the cauliflower powder were analyzed, revealing that blanching follwed by drying at 50 ^oC resulted in significantly higher lightness (L*) and lower redness (a*) and yellowness (b*) (p≤0.05). The chemical quality analysis showed that blanching and drying at 70 ^oC yeilded the lowest moisture content and water activity (a_w), while the dietary fiber content was the highest (p≤0.05). Cauliflower powder processed with blanching and drying at 50 ^oC was then used to replace wheat flour in tuile cookies at 0, 10, 20 and 30 % substitution levels. Increased subsitution levels resulted in decreased lightness (L*), increased redness (a*), and increased yellowness (b*) of the cookies. The hardness (crispness) of the tuile cookies significantly decreased (p≤0.05), while the moisture content, water activity (a_w), and dietary fiber content increased to the control formula. Sensory evaluation indicated that higher substitution levels of cauliflower powder led to significantly lower scores for color, flavor, taste, texture, and overall preference (p≤0.05). However, the appearance did not show significant differences (p>0.05). Substitution of up to 20 % of wheat flour with cauliflower powder was feasible without significantly affecting the overall preference compared to the control formula (p>0.05).