Quality Characteristics of Bechamel Sauce with Freeze-Dried Helianthus tuberosus L. Powder

In This study aimed to examine the effects of incorporating freeze-dried Helianthus tuberosus L. powder at varying levels (3%, 6%, 9%, and 12% w/w of flour) on the quality and sensory characteristics of Béchamel sauce. The powder, prepared through freeze-drying and milling, partially replaced wheat flour in sauce preparation. Physicochemical analyses measured total soluble solids, moisture content, color values (L, a, b), pH, viscosity, total polyphenol content, and DPPH radical scavenging activity. Sensory evaluation was conducted with 30 culinary students using a 9-point hedonic scale for color, flavor, taste, texture, and overall acceptability. As Helianthus tuberosus L. powder increased, total soluble solids, L-value, pH, and viscosity significantly decreased (p<0.001), while moisture content, a- and b-values, polyphenol content, and antioxidant activity significantly increased (p<0.001). The 6% addition group (FBH6) attained the highest sensory scores, suggesting optimal acceptability. Higher levels (9% and 12%) slightly reduced preference, likely due to intensified color and distinctive flavor. These findings indicate that a 6% addition achieves a balance between functional enhancement and sensory appeal, improving antioxidant capacity and visual quality without compromising taste and texture. Further studies are recommended to explore the application of freeze-dried Helianthus tuberosus L. powder in other sauces and food products to expand its functional uses and market potential.