Physicochemical and functional properties of microwave-dried cauliflowerpowder

Cauliflower, scientifically known as Brassica oleracea L. var. botrytis, is often consumed for its nutritional benefits. While the florets are commonly regarded as the primary edible part, the stalk is frequently overlooked and discarded, despite being a rich source of bioactive compounds. Recently, vegetable powder has gained popularity for various applications in the food industry due to its ease of handling and long shelf life. Drying is one of the essential processes in producing vegetable powder. Current research on microwave drying has demonstrated its energy efficiency and quality preservation across the agriculture and food industries. Therefore, in this study, the effect of microwave drying (420W, 560W, and 700W) on the physicochemical and functional properties of cauliflower floret and stalk powder was studied. The different power levels showed a significant effect (p<0.05) on the moisture content of the cauliflower floret and stalk powder, which ranged from 7.37% to 8.56%. Meanwhile, at 420 W, the highest fibre content was recorded for cauliflower floret (21.54%) and stalk (31.43%) powder. Colour analysis revealed no significant difference (p<0.05) in lightness between microwave power levels and cauliflower parts. However, redness and yellowness were significantly affected (p<0.05) by the processing conditions. The water absorption capacity and swelling capacity varied significantly (p<0.05) based on the power levels, with the stalk powder exhibiting higher water absorption and swelling capacities compared to the floret powder. The bulk density of the cauliflower powders was also significantly affected (p<0.05) by the power levels. These findings provide insights into the distinct properties of floret and stalk-derived cauliflower powders, which opens their application in various food products.